Friday, March 30, 2012

Knot Your Typical Biscuit

So I saw this recipe that looked quite delectable and unique on TastyKitchen and I was too excited to find that I had all the ingredients already (BEST FEELING)! Perfect!  So I followed their recipe:

  • 1 can (12 Ounces) Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
  • ¼ cups Canola Oil
  • 3 Tablespoons Grated Parmesan Cheese
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley


Except I changed the garlic powder to fresh minced garlic, and the Canola Oil into Olive Oil (my best friend when it comes to cooking).

I followed these Directions:
Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield: 10 knots.

I did exactly that.  But after the fourth one, an idea sprung in my head and a grabbed the shredded mozzarella cheese from the fridge and sort of stuffed the 5th roll with some.  I also sprinkled some on top of 2 of the biscuits to see how they would turn out.  


I was anxious just waiting by the oven with my mouth watering... I was too pleased to find the biscuits looked great!! The knot is a great garnishing idea!! However, their taste was... meh. :( The best thing about the recipe is the presentation.  That was a bummer, BUT, after I ate one, I immediately had ideas of making the recipe one to actually indulge in! 

So, this was what was wrong with them- they were too blah.  The touch of sweetness of the Buttermilk flavor from the biscuits didn't exactly mesh well with the savory cheesy garlic oil mix.  Also, merely brushing the biscuits did not add enough flavor- actually, it was just an itty bitty lick of flavor that was added to each biscuit- and that was NOT enough!  Plus adding the mozzarella on top of biscuits- not the best idea because it hid the design of the whole thing. (Oh, I also used Grand Biscuits instead of normal ones, they turned out a bit bigger than I wanted)
As a result, I'm going to try this readjusted recipe the next time:
. 1 can Pillsbury® Thin Pizza Crust, or 1 sheet of Peppridge Farm Puff Pastry Sheets
. 1/4 cup Olive Oil
. 2 Tbs Grated Parmasean Cheese
. 1/2 Tsp minced garlic paste
. 1 Tsp dried oregano, or Thyme (I think would be equally tasty)
. 1 Tsp dried parsley leaves
. Dash of salt
(if more is needed, just make add more olive oil and parmasean cheese)
Okay as directions go, I would say to roll out about an inch wide strip of dough into about a foot long, and before tying it into a knot, brush/soak the entire rope- that way tying it would be easier, and the entire roll would be soaked with flavor. 
Second, I would definitely add shredded mozzarella to the middle of them, it doesn't add much flavor, but enough to make it gooey and moist! Then tie them and do exactly the previous routine of tucking the ends under then placing them in the oven.  
I hope this would be better! I'll try them again and post if it was a successful change or not!
lovepeonies

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