We didn’t grew up eating biscuits very often, so they are not something I make from scratch.  When my hubby wants biscuits and gravy, he is happy when I pop open a can of store-brand biscuits – the homemade gravy more than makes up for it!

I stumbled across a copycat recipe for the Cheddar Bay Biscuits that Red Lobster serves.  I doctored up the recipe a bit, as I always do, and they were great – and so very easy.  I’ve since made them in a variety of ways, substituting the cheese and parsley with different types of cheeses and spices.  I’ve made them with parmesan and oregano for an Italian flair!  They have a nice kick when made with hot pepper jack cheese and cilantro!  The recipe calls for Bisquick, but I have had good luck with both Krusteaz and Aunt Jemima buttermilk pancake mixes.

• 2 cups Bisquick
• 3/4 cup milk
• 3/4 cup cheddar cheese, shredded
• 1/3 cup butter, melted
• 1/2 tsp garlic powder
• 1 tsp dried parsley

Preheat the oven to 450.   Mix together biscuit mix, milk and cheese until a soft dough forms; beat vigorously for about 30 seconds.  Dough will be thick.  Drop by spoonfuls onto ungreased baking sheet. 

Mix melted butter, garlic and parsley together.  Brush 1/2 of the butter mixture onto the biscuit mounds. 

Bake for 8-10 minutes, until golden brown.  Immediately brush remaining 1/2 of butter mixture over the biscuits.  Serve hot.  Makes about 12, depending on size of spoonfuls you use!

Mangia bene!

I catered a dinner party the other night and normally I don’t use a recipe I have never prepared before at a party.  But I saw these and came up with a variation of my own, and they were a hit!

Fried Ravioli

• Olive oil for frying
• 1 pkg frozen ravioli, any kind (I used cheese)
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped pecans
• 2 tbsps chopped parsley
• 1/2 cup milk
• 3 eggs
• salt & pepper

Boil ravioli for about 2-3 minutes only, then transfer to bowl of ice water to stop cooking.

Heat oil in deep skillet or deep fryer.  Mix cheese, pecans and parsley in a large shallow plate.  Beat milk, eggs, salt & pepper in a separate bowl.

Dip the ravioli in the milk/egg mixture, then dredge in the cheese/nut mixture, twice.

Fry in oil about 2 minutes on each side, or 3 minutes total in a deep fryer, until golden.  Drain on paper towels.

Serve hot with a creamy marinara sauce.  I used a jarred marinara sauce, added about 1/2 cup of whipping cream, and doctored it up with some fresh rosemary and fresh garlic.

Mangia Bene!