Garlic Cheese Biscuits. There was the recipe on the bag of White Lily Self-Rising Flour staring me in the face. I was tempted and succumbed.
Biscuits. With cheese. And garlic. What's not to like?
The recipe comes together very quickly: Begin with the basic biscuit recipe and add the cheese as directed.
No kneading, no rolling out -- just scoop the batter by tablespoons onto the baking sheet and brush with butter and garlic powder.
Bakes in 10 minutes.
Calls for some jam and tea, don't you think?
I was among a group of ladies who ate lunch one day last week at a local tearoom. The food was "OK" but I thought of numerous ways they could make it better. One problem, in my opinion, was the packaged saltines they placed on the plates with the salads.
After making these yummy biscuits, I thought the tearoom would do well to serve a simple thing such as this little biscuit alongside their salads. Or offer them as an appetizer while waiting for the meal to be served.
I do admit a great "fault" of mine is eating out and analyzing the food and service and thinking of ways it could be improved. But then, I've been accused of being a "foodie."
Do you think I should be so bold as to approach the tearoom owner and give them my suggestions? Perhaps they would throw me out the door and tell me to mind my own business. Tell me they don't want any outside help. Would think I have an ulterior motive and want something in return.
But it's none of the above. I just like to see eating establishments I enjoy prosper and stay in business.
And I think they could draw quite a lunch crowd with these Garlic Cheese Biscuits.
What do YOU think? Have you baked these or a similar recipe? If not, are you tempted to try them?
Recipe for Basic Biscuits
Crisco Original Non-Stick Cooking Spray
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled
or 1/4 stick Crisco Baking Sticks All-Vegetable Shortening, chilled
2/3 to 3/4 cups buttermilk or milk
Heat oven to 500F. Coat baking sheet with non-stick spray.
Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
Turn dough onto lightly floured surface. Knead gently 2-3 times. Roll dough to 1/2 inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1-inch apart for crisp sides or almost touching for soft sides.
Bake 8 to 10 minutes or until golden brown.
Makes 12 biscuits.
VARIATION: GARLIC CHEESE BISCUITS
Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.Note: I used the Crisco baking sticks.
Maybe you could take them a sample,and give them your suggestions,
ReplyDeletehopefully they would appreciate constructive feedback,all good business do.
Also just a thought a new career on your horizon?
They look delicious but cannot stand 'garlic breath' so never eat the stuff.Most people love it.Ida
Heh-heh. A new career as a baker, or a "restaurant consultant?" That's not such a bad idea! I'd love to tell eating establishments how they could improve their food, presentation and customer service.
DeleteI adore garlic and use/eat it every chance I get. I'll remember my breath spray when I meet you!
I'd be baking these now if I had the ingredients. No self rising flour and I rarely buy garlic powder - use lots of garlic though. Guess I have a couple of things to add to my grocery list.
ReplyDeleteDarla
I use fresh garlic for cooking, too, and almost substituted it for the powder, but decided to stick to the recipe the first time I baked these. Fresh definitely better, so next time that's what I'll do.
DeleteThese were delicious and I'll be making them again. If you try them, tell me how you like them.
These biscuits sound delicious. I cannot tell from here whether I would or would not tell the establishment about the crackers and the biscuits. Some places do well as they are and don't care to change while others invite people's opinions. I once told someone that their tea room could improve and he became incredibly angry. I actually said it so tactfully and still it was heard the wrong way. Good to see you Sanda.
ReplyDeleteThat's what I'm afraid of -- they the owners will become angry and throw me out! That must have been a very uncomfortable situation for you. And you were just trying to help them!
DeleteMaybe you could ask the local tearoom if they have/ if they know about these biscuits and see what their reaction is. If they show interest ( you´ll be able to notice it ), you could then tell about the ones you make and how good & simple they are.
ReplyDeleteThe rest is up to them.
But what is the basic biscuit recipe? The rest I understand.
I have revised the post above to add the entire recipe: the basic biscuit and the variation of garlic-cheese biscuits. Sorry, I should have done that in the first place because the recipe on the flour bag is difficult to read.
DeleteGood suggestion and as Ida suggested above, perhaps I should take some when I go and ask them to sample them.
I think it is the Red Lobster that serves these as their signature. Very delicious. And Paula Deen is famous for hers. My husband says there is another restaurant too, since he never eats at red Lobster and knows he has eaten them somewhere. Because the place with the packaged saltine is a tearoom, I would think they would view these biscuits as a savory scone, something they should be familiar with. So if every time you eat a salad there, just ask them to hold the saltines and substitute a scone. When other diners see your salad and scone, they'll probably start ordering it that way too.
ReplyDeleteI have seen Red Lobster ads and they do serve a cheese biscuit; not sure if it has garlic. You are right; scone does sound more appropriate for a tea room. I have other suggestions for them as well: they need to have a sweet tea bread (quick bread) such as banana nut, date nut or pumpkin served with a slice of cream cheese. They need tea sandwiches (can you believe there are none on the menu?) and I've already made test recipes of what they should be: cucumber; cream cheese with walnuts and dried cranberries; pimento cheese; and egg salad.
DeleteMaybe Ida is right. This could be my new career. :))))
The biscuits do sound yummy, and I will have to try that cheese variation. Restaurant consultant sounds like a good idea, and you have many good ideas! I have found the Saltines with a meal a little strange when in Nth America, but then it is not an Aussie thing. Your biscuits sound much superior.
ReplyDeleteSaltines with salads are sometimes OK, but they should be really special ones, not the old run-of-the-mill ones, a single serving enclosed in cellophane. Do give the biscuits a try.
DeleteHello Sanda,
ReplyDeleteHere I am, your latest follower. I was pleased to see you over on my blog.. and look forward to getting to know you.
Very uncanny post. I have a very favorite restaurant that i go to here..and I have often thought.. how some new recipies and a little change around the place would enhance it and bring more custom.
Your little scones look delicious.. There is nothing like trying.! They can only say yes or no.
I like the idea of not having to knead or anything.
will have to try them.
sending my regards to you for a happy tuesday "Down under"
val
Thank you for joining my blog and I, too, looking forward to exploring your posts.
DeleteI'm glad I'm not the only one who has the itch to redo someone's restaurant!
The faster the breads come together, the better I like it.
And oh, I'm in the USA.
Hi Sanda, Yes I second the motion...restaurant consultant. I hardly ever eat out because for me it is first and foremost about the ambiance. Most restaurants IMO have no idea how to make a place pleasing to all of the senses. I would call ahead and speak to the manager and tell them that you visit their place and enjoy the (whatever) and that your friends like it too etc. and wondered if they would consider adding other items to their menu because you have some great ideas??? I think from what you have posted this would be a great adventure for you. To be continued?????
ReplyDeleteHeh-heh. All of your comments today have inspired me to set up my own "imaginary" tea room, which I'm working on right now and will post later today. All of you clever women have given me food for thought, and ideas for a "series" of blog posts. Stay tuned!
DeleteHey Sanda..you noticed too! :-) Crackers are so 'ordinary' for a cute tearoom. It definitely needs cheese biscuits or scones while guests are waiting for food. And can you believe they had "run out" of chicken salad by 12:00? I think they need more than just a biscuit. They need an overhaul! Consulting...it's definitely what you could help them with (whether they know it or not); I'd take along some samplings. Good luck! Keep us posted on that one!
ReplyDeleteChicken salad must be best thing on the menu, but we didn't get any! You are correct; they do need more than a biscuit. I'll definitely get back to everyone on my efforts and results, or lack thereof!
DeleteI agree the tea room we visited needs some improvements. They have the "bones" (as we say in gardening) but need to do some "underplanting". The thing I disliked most - Saltines - which I don't like anytime if there is another option. The salads were good but the size of the pedestal dish the fruit salad was served in was way too large for the plate the other salads were on. I think you have some good ideas to help them, especially in a small town like this as it would probably increase their business. Get your story together, make some samples, carry to them and with your charm and polished ways, they will probably thank you for telling them!
ReplyDeleteAnd you could help them with advice on how to make the outside more appealing - with plants, statuary, anything except those horrible plastic chairs and the untidiness of it all. When I go with my samples, I'm taking you with me for moral support!!
ReplyDelete