By Teri Cayton
The Parsons Advocate
Here we are in the last week of November 2023 and the end of the year is coming fast. I hope everyone had a great Thanksgiving and didn’t eat too much. If you were out there deer hunting, I hope you got meat for the freezer. Momma Said, “You have to strike while the iron is hot and provide for the family.”
If the economy keeps going the way it is, we will all be out hunting for something to eat. I went to the store the other day and was going to get some peanut M&M’s. I rounded the corner and they were right at eye level as I automatically reached to get the bag I noticed the price. OMG, I had to take a step back and look again at the price, it was $15.49 for a bag of candy.
Unfortunately, for the ole sweet tooth, I didn’t take home any candy. The price for groceries is out of sight and I can’t imagine having a family with three or four kids and try to keep everyone fed properly. I know Mom had a hard time doing it 60 years ago and I can’t see how families make it today. We did raise a lot of our own food and mom was great at canning, freezing and preserving all sorts of food. Momma Said, “Take advantage of what you have when you have it because it may not be there tomorrow.”
Red Lobster Cheddar Bay Biscuits
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 1/2 sticks softened and cubed
- 2 cups 4 oz. shredded cheddar cheese
- 1 ½ cups buttermilk
- Garlic Topping
- 1/2 stick butter
- 2 cloves garlic , finely minced or through garlic press
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- Preheat oven to 425oF (210oC). Line 2 baking sheets with parchment.
- Start out with the Butter Topping: In a small bowl, combine butter, minced garlic, garlic powder and parsley. Microwave until the butter melts, roughly 30 seconds. Set aside.
- To make the biscuits: In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse breadcrumbs.
- Add in the shredded cheese and mix to combine.
- Add in the buttermilk and mix until combined. Mix until all of the dry mix is wet. You will notice this is a soft batter and not dough.
- Using a 1/3 measuring spoon (large spoon), scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and then remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown.
- Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.
- Storage: Can be stored at room temperature in an airtight container for up to 2 days.