On 11/10/2015 3:50 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> This was a signature dish of Boli's:
>>
>> http://www.recfoodcooking.org/sigs/B...0Biscuits.html
>>
>> I haven't tried this recipe. It calls for self-rising flour. Maybe
>> that might make a difference?
>>
>> I know all the cautions, don't handle the dough too much, don't
>> overmix. I haven't been able to make good biscuits for 35 years. I
>> used to be able to; they came out nice and fluffy. Somewhere along
>> the line I lost the knack.
>>
>> It is entirely possible in 1982 I was using self-rising flour. I
>> honestly don't remember. Might that be the difference?
>
> Looks similar to what I used to make but no self rising flour and I
> added the potato flakes. My mom said they were better than Red
> Lobster's. Never had those so I don't know. I would sometimes add
> herbs or onion to them.

I've never had Red Lobster biscuits, either. They weren't serving them
them when I worked there (also 35 years ago). I've always heard they
were just Bisquik with cheese added. But sure, I can see adding herbs
to this recipe. You may keep the onions.

Jill