Mrs. seat of her Pants took the kitchen out of my control over the weekend, and with stunning results, I admit! she whipped these out Sunday Morning in lieu of the normal “fried spuds” which of course I made on Saturday.
Though we just made these to snack on, I think they would be outrageously perfect if paired with seafood, especially shellfish or chowder.
Ingredients:
2 cups baking mix
1½ oz. cheddar cheese, shredded
2/3 cups water
½ tsp garlic powder
1/8 tsp salt
1/8 tsp onion powder
1/8 tsp dried parsley
¼ cup melted butter
Method:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silpat.
In a mixing bowl, combine baking mix, cheese and water. Mix until dough is firm. Place dough on prepared pan using a small scoop.
Bake for 10 – 12 minutes or until GBaD (Golden Brown and Delicious)
Combine melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately after removing them from the oven.
Serve warm and enjoy.
What I would have done differently if I’d thought about it at the time:
(or in this case, if I’d have been the one doing the cooking!)
I have issues with garlic powder and onion powder. More precisely, My stomach has issues with them. The concentration in these biscuits was enough to make me feel a bit off, so I offer the following for the garlic butter instead of the method listed above.
Ingredients:
¼ cup butter
1-2 clove(s) garlic, minced
2 tbsp onion or shallot, minced
1/8 tsp dried parsley, or 10-12 leaves fresh chopped parsley
Method:
Heat butter over low heat in small saucepan. Add onion and cook until translucent. Add garlic and cook for approximately 2 minutes. Add parsley and brush over biscuits as described above.
In my opinion, this butter sauce would work equally as well and have just as much, if not more flavor, without the tummy-twisting capabilities of the powdered variants.
You may also make your own biscuit dough if you desire, but hey, we’ve all got biscuit mix in the pantry somewhere don’t we?
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The problem with powder in butter sauces is that they don’t absorb enough moisture. if you were to mix the onion and garlic powders in a tiny amount of water before whisking it into the melted butter, it should have a milder, less stomach destroying flavor. Going with fresh garlic and making your own is always best though.