Garlic Cheese Biscuits

Posting two recipes this week since I didn't post any last week....plus, I always serve these biscuits with Lemon Pepper Shrimp Linguine ~ it just wouldn't be right to post one and not the other!  : ) 

My family ♥loves♥loves♥loves♥.....did I mention ♥LOVES♥ these tender, buttery, cheesy & garlicy gems of delight!  To be honest. we love any biscuits......buttermilk with honey, buttermilk with jam, cinnamon raisin.... if it's a biscuit, we love 'em!  It's a good thing, too, because I'm fairly certain it would be against the law to be ♥Southern♥ and not love biscuits. ; )

My kids think it's a special occasion when I make these.....if you're familiar with Red Lobster and their *amazing* Cheddar Bay Biscuits, these taste nearly ~ if not completley ~ identical to thiers.

 

Ingredients:

2 cups all-purpose flour

3 teaspoons garlic powder, divided

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon chicken bouillon granules

1/2 cup butter flavor shortening

3/4 cup cheddar cheese, shredded

1 cup buttermilk

(Don't have buttermilk?  Put 1 Tbsp. white vinegar into a measuring cup and fill it up the rest of the way with milk to measure 1 cup...works like a charm for baking!)

3 tablespoons butter, melted

 

Directions:

 

In a small bowl, combine the flour, 2 teaspoons garlic powder, baking powder, baking soda

and 1/2 teaspoon bouillon; cut in shortening until mixture resembles coarse crumbs.

 

Add cheese. Stir in buttermilk just until moistened. Drop by heaping tablespoonfuls

1 inches apart onto a greased baking sheet.

Bake at 450 for 10 minutes.

Combine butter with remaining garlic powder; brush over biscuits.

 Bake 4 minutes longer or until golden brown.

Serve warm and try not to eat them all yourself! 

I know sharing is hard sometimes, but it IS the right thing to do! ; )

Yield: about 1 dozen.

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Lemon Pepper Shrimp Linguine Recipe

Shrimp linguine flavored with fresh lemon, pepper and garlic. Quick, easy and delicious....and a very elegant dinner! Suitable for company with very little effort! 

**I usually use a 1 lb. box of pasta and double the amounts of other ingredients, sometimes adding some frozen spinach and frozen red/green pepper and onions to make a one-dish meal.  : )

Please forgive the fact that those are spaghetti noodles pictured....I was apparently out of linguine noodles when I took this pic ; )

Ingredients :

1 (9 ounce) packages fresh or dried linguine (I use whole wheat - Barilla, Healthy Harvest, or Publix brand)

1 tablespoon olive oil

6 garlic cloves, minced

3/4 cup chicken broth

1/3 cup white wine (or additional chicken broth)

1 lemons, juice of

1/2 teaspoon lemon zest

salt

1 teaspoon fresh ground black pepper

1 lb fresh or frozen shrimp

1/4 cup butter

1 teaspoon dried parsley

1 teaspoon dried basil shredded parmesan cheese

Directions:

Thaw frozen shrimp in fridge or run under cold water.

Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package; drain.

While linguine is cooking, heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine (or additional chicken broth), lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.

Mix shrimp, butter, parsley, and basil (also add frozen spinach/peppers/onions if desired - whatever amount you prefer) into the saucepan. Cook until shrimp is pink. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Sprinkle with parmesan and serve.

Serves 4.

Try serving with Garlic Cheese Biscuits!!  Your taste buds will thank you!  ; )

Blog Hopping today with:

Cinnamon Rolls ~ Another Requested Recipe : )

Ever since this post, I've had requests for the recipe for the pictured cinnamon rolls that I teased you with, but because I am old and forgetful I kept.....well, forgetting!  I was going to post a healthy recipe this week, but I recently teased my Facebook friends with another picture of my cinnamon rolls  resulting in a few more requests & reminding me that I was supposed to post this recipe weeks ago....oops!  Better late than never (I've been saying that way too often lately) ~ ~ they're worth waiting for, anyway!  ; )

These are made with freshly ground whole grain flour, but you can make them with all-purpose as well.  Just substitute all-purpose for the wheat (you should need a little less of all-purpose and omit the gluten, lecithin or dough enhancer).

Special Cinnamon Rolls

Ingredients :

2 cups water

1/3 cup oil

1/2 cup honey (white sugar may be substituted)

1 tablespoon salt

4 1/2 teaspoons instant yeast

7 - 7 1/2 cups freshly milled white wheat flour

1 (3 1/2 ounce) package vanilla instant pudding mix

1 1/2 tablespoons dough enhancer or 1 1/2 tablespoons lecithin powder

1 1/2 tablespoons gluten

1 cup raisins (opt.)

Filling:

1/2 cup butter, softened

1 cup brown sugar, packed (white sugar may be substituted)

2 Tbsp. ground cinnamon

Glaze:

 

1 cup confectioners' sugar

1 -2 tablespoon milk

1/4 teaspoon vanilla extract

Directions:

Combine water, oil, honey and salt in a microwave safe bowl. Microwave on high for approximately 2 1/2 minutes. (Temp should be between 130 - 135°F) If you do not have a thermometer, it is easy to get it too hot. and it will kill your yeast. Microwaves can also vary greatly in how fast they heat. Adjust as necessary.

In mixing bowl, combine 3 cups of flour, dough enhacer or lecithin, gluten, yeast and raisins; mix together. Add liquid ingredients and mix until well blended. Continue to mix adding the flour 1/2 cup at a time. When the dough pulls away from the side of the bowl enough flour has been added. Allow to knead 8-10 minutes, or until the dough forms a smooth ball .

Turn onto a lightly floured surface; divide in half.  Roll each half into a 12-in. x 8-in.rectangle; spread with butter. Combine filling ingredients; spread over dough. Roll up from long side;seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes.

Bake at 350 for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

Yield: 2 dozen.

*Note: One package of yeast is about 2-1/2 teaspoons of yeast.



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