Yesterday, I was like the Phantom of the Opera, reincarnated.
At 8:00 a.m. I was in a specialist’s dental chair, undergoing a surgical gum procedure.
He seemed lovely, but he pumped the right side of my face with so much anesthetic that I could only smile with half of my mouth. I was literally frozen all the way up to my, right-side, eye lids.
During the actual procedure, and for a couple of hours afterwards, I silently amused myself by picturing myself in a tux, a black cloak, and a white half-mask, playing the piano and singing of my woes…
It’s a good thing that I was frozen, or I would have had a hard time keeping myself from smirking throughout the surgery.
Clearly, it doesn’t take much to keep me entertained.
Thanks to the surgery, I have only allowed to eat cold mush. What?! Ugh. AND, I’m not allowed to exercise for 48 hours. Disaster.
So yesterday, I found myself making the best of the situation, bunkered down on the recliner, eating chocolate frozen yogurt and reading the Hunger Games.
…dreaming of warm, cheesy, buttery, Cheddar Bay Biscuits.
These are copycat, Red Lobster, biscuits. You know the ones: the warm, flaky, delicious biscuits that don your table while you haphazardly scan the menu, secretly contemplating how your will sneakily transport a purseful of the buttery biscuits home…
Well, now you can avoid the permanent grease stains on the inside of your, otherwise, beautiful purse (or men’s satchel…?) by making them in the comfort of your own kitchen.
And they are every bit as delicious as the ones that you’ll find at Red Lobster. Ohhh, yes.
Cheddar Bay Biscuits
Adapted from Pennies on a Platter
2 cups Bisquick mix
1 tsp garlic powder
1 1/4 cups shredded cheddar
2/3 cup milk
1 Tbsp butter
2 Tbsp extra virgin olive oil
1 tsp dried parsley
1 tsp garlic salt
1. Preheat oven to 400˚ and line a baking sheet with parchment paper.
2. Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Drop lumps of dough onto cookie sheet (it makes 12-15) and bake for 10 minutes.
3. Meanwhile, melt the butter with the extra virgin olive oil. Stir in parsley and garlic salt. When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits. Bake for an additional 5 minutes, or until golden brown.
4. Optional: Before serving, brush biscuits with additional butter mixture.