I realize that’s not a very positive title for this post. And in reality, I managed all right. But I didn’t make what I intended to, so that’s not really so great on the following-directions front. That’s where I suck.
Anyway, on to the adventure. Last night, I attempted some cheesy biscuits that are supposed to be just like Cheddar Bay Biscuits:
Before I even get started, about the part in the kitchen, I want to thank Terry at These Peas Taste Funny for her photography tips on food. Let me show you this photo I was almost happy with, until I remembered that she suggested to get right up close, like you’re going to take a bite:
Terry, I’m learning!! (Too bad it’s just with the camera, and not with the food for this post – oh well, baby steps!)
But back to why I have simultaneously succeeded, and also failed. Stella B’s Kitchen shared these beauties a couple weeks ago. They look phenomenal, right?
|You can visit Stella B for the recipe. These are what she made.|
Mine are…. not quite like Cheddar Bay biscuits. And I will tell you why.
First of all, I knew I didn’t have buttermilk, which is a staple for good biscuits. But I did have some heavy cream left, and with the weather getting nasty out where I live and a perfectly content baby in her high chair, I decided it wouldn’t hurt to substitute one ingredient, especially when you’re talking about high-fat-content milk. I really didn’t want to go through all the work of bundling the both of us up for just buttermilk.
So I preheat my oven, toss in my dry ingredients, and realize – I do not have garlic in my spice cupboard, either. How can this be? Who doesn’t have garlic around? But it’s too late now, I’m committed – so I substituted a garlic and herb mix I did have. I have no idea what is actually in this mix; the ingredients list reads: Garlic, Onion, Spices. Yes, just spices. It’s a mystery! (A yummy one, though – I have to say, I really do love that mix.)
I did pretty well with the rest of the recipe… though I did have to look up how much one stick of butter is. We use spreadable butter at home, the kind with canola oil added, but it’s in a tub. At least it wasn’t margarine. Then I get to the very last step, to stir in your shredded cheddar cheese. I go to the refrigerator – to find that the only cheese we have is colby cheese slices. We were apparently out of shredded cheese. Right. So now I’m making Cheddar Bay Biscuits with NO cheddar, and an unknown combination of spices. And no buttermilk.
So I do my best to quickly chop up four cheese slices into shred-sized pieces, because darn it – I’m not giving up now! I stir them in, bake them up, and pull some admittedly delicious drop biscuits out of the oven. But, they definitely aren’t what Red Lobster serves, but I can’t fault the recipe after taking so many liberties.
So I suck at cooking, because I never take the time to prep that I am supposed to. Yeah, this sort of thing happens to me often! I may be a planner in every other arena of my life, but I wing it when I get in the kitchen. :P Moral of the story: inventory what you have and what you need before you start cooking.
But may I just say, these are still really good, even if I meant to make something else. :)
See you tonight for Freestyle Friday!
I link up to these great parties!