Difference between revisions of "CopyCat Red Lobster Cheddar Bay Biscuits"
Jump to navigation
Jump to search
| (One intermediate revision by the same user not shown) | |||
| Line 8: | Line 8: | ||
*1 tbsp parsley | *1 tbsp parsley | ||
*4 tbsp melted butter | *4 tbsp melted butter | ||
| + | |||
| + | ===Directions=== | ||
Combine flour, water, yeast and salt in a bowl. Mix to combine. Cover and allow to rest for 24 hours. Add cheese to dough mixture and mix. Bake at 375 deg F for 8-10 minutes. Melt the butter and add parsley to the butter. Brush butter mixture over biscuits while warm. | Combine flour, water, yeast and salt in a bowl. Mix to combine. Cover and allow to rest for 24 hours. Add cheese to dough mixture and mix. Bake at 375 deg F for 8-10 minutes. Melt the butter and add parsley to the butter. Brush butter mixture over biscuits while warm. | ||
| − | + | ==Baker's Percentage== | |
Latest revision as of 18:35, 10 August 2016
Ingredients
- 3 cups all-purpose flour
- 1 1/3 cups RO water
- 1 tsp yeast
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1 tbsp parsley
- 4 tbsp melted butter
Directions
Combine flour, water, yeast and salt in a bowl. Mix to combine. Cover and allow to rest for 24 hours. Add cheese to dough mixture and mix. Bake at 375 deg F for 8-10 minutes. Melt the butter and add parsley to the butter. Brush butter mixture over biscuits while warm.
Baker's Percentage
- 100% all-purpose flour
- 74.05% RO water
- 1.03% yeast
- 1.13% salt
- 37.56% shredded cheddar cheese
- 0.88% parsley
- 13.38% melted butter