My lovely wife 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.
Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 42mgSodium: 996mgCarbohydrates: 39gFiber: 1gSugar: 7gProtein: 7g
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.
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
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?