Tag Archives: biscuit

Anzac Biscuits

These Anzac Biscuits are a popular egg-free Australian sweet biscuit with oats, golden syrup, and coconut. Perfect for holiday shipping and gifting!

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I’d almost given up on writing about Europe when we hit the crazy pre-holiday season at my new job a few weeks back, but just thinking about that summer adventure brings a goofy smile to my face and makes me slow down as I get used to working life. I don’t think I’m ready to write about work yet anyway, so now I’m determined to keep writing about Europe even if it kills me takes a few more months than originally anticipated. Mazel tov!

As it so happens, Anzac Biscuits aren’t a European invention at all: They’re a traditional Australian hard biscuit first created by wives during WWI and shipped to the front lines because the egg-free treats could last so long in transit. Or at least that’s what Marty–the cheery, enthusiastic Australian guy I met on my second night in Dublin–tells me.

Marty can only be described as the kind of inspirational that, if you’re lucky, you encounter once in a lifetime. Like me, Marty was making a solo trek through Europe, paying visits to friends along the way and stretching his wanderlust wings as he trekked through several of the continent’s largest cities. We met at the Riverdance, and it became immediately apparent that Marty’s joy for life–magnified tenfold by his thick, jovial Aussie accent–was effusive. By the time intermission ended, I’d agreed to grab a pint with him after the show (the friend he was visiting in town had work the next morning and couldn’t join us)–and an hour later, we were out roaming the streets of downtown Dublin, soaking in the sights of a rushing city thousands of miles from both of our homes.

After crossing the main bridge, we found a local bar with amazing live music (or, as Marty put it: “Ripper!”) and ducked inside to chat.… Read more

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Filed under Baked Goods and Desserts, Cookies

Copycat Red Lobster Cheddar Bay Biscuits

Copycat Red Lobster Cheddar Bay Biscuits 5--121913

During my training to become a teacher, I was taught one cardinal rule–the one rule everyone must obey to maintain their sanity, well-being, and unity as a disseminator of knowledge.

Steal. Steal, steal, steal.

Copycat Red Lobster Cheddar Bay Biscuits 11--121913

If that sounds like a weird thing to do as a role model, you’re right. And then again, not quite. See, our pedagogy instructor (bless his soul) thinks that the surest way to success as a teacher is by learning from others’ and, when we like what we see, by taking it and using it for ourselves.

I can’t say I’ve done a splendid job of that at my, well, job. I’m too much of a prideful perfectionist to copy other people’s lesson plans, no matter how wonderful they are, and I usually spend many hours before a class trying to disentangle the hopelessly jumbled threads of a lesson plan I’ve been intricately weaving.

Copycat Red Lobster Cheddar Bay Biscuits 8--121913

But when it counts and there are hot, buttery, awesomely cheddar-filled biscuits on the line, apparently I am very good at stealing. For anyone who has ever sunk his or her teeth into a Red Lobster’s famous cheddar bay biscuit, that person will know that I am not kidding. These things are killer, phenomenal, and absolutely steal-worthy. I took one of my favorite Southern buttermilk biscuit recipes and, by brushing it with an awesome butter-parsley-garlic glaze, transformed it into these Red Lobster copycat biscuits. And they may even be better than the real deal. Trust me, you’ll want these on your holiday platters this year.

Copycat Red Lobster Cheddar Bay Biscuits 2--121913

So what are you waiting for? Steal this recipe now (with creds, of course!)  and see who you can wow with restaurant-style biscuits, right from your home kitchen!

If you could recreate a copycat version of any recipe, what would it be?

Ala

Copycat Red Lobster Cheddar Bay Biscuits
Biscuit recipe adapted from Food.com
Ingredients:
  • 2 cups all-purpose flour, plus more for dusting board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon garlic salt
  • 6 tablespoons butter or margarine, chilled and cubed (needs to be very cold)
  • 1 cup buttermilk
  • 1 cup sharp shredded cheddar
  • For butter glaze:
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes

Directions:

  1. Preheat oven to 450 degrees F.
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Filed under Appetizers, Lunch & Dinner