A while back, the Teese website had mentioned someone used their cheddar to veganize Red Lobster’s garlic and cheese biscuits. And I said “Someday.”
Happy someday, everybody. I used my usual biscuit recipe and added one-third cup of Daiya cheddar shreds (a friend and I recently split a 5-pound bag at Food Fight!), a fistful of parsley, and a half teaspoon of garlic powder. I would have used fresh minced garlic but apparently the four horsemen are nigh, because I have run out of garlic. But it worked. They were tasty and pretty. And cholesterol-free. Suck it, Red Lobster.
Oh they look wonderful.
These look fantastic.
Very nice! I have to try making these!
Those cheescuits look awesome. And thanks for leaving me your tips for breading tofu with panko!
ooooh myyyy. i want to stick my head in a bucket full of these! i have alot in common with these biscuits, as i am also tasty and pretty. hahahahahaaaaaa i wish i lived in portland.