The other night as I was patiently waiting for my bean soup to cook, Seth expressed great sadness at how long we would be waiting to eat. I had made a soft plan of making biscuits to go with the soup, but out of laziness had thrown that plan to the wayside. After seeing Seth’s hungry face, I decided to go ahead and make the biscuits to tide us over and make the wait for soup more bearable.
I was originally going to make some copycat Red Lobster Cheddar Biscuits, but gave up on those when every recipe I came across called for Bisquick. I do not have Bisquick in my pantry because biscuits are not hard to make and I do not use it for making any other items such as pancakes. So, I thought for a moment and remembered some biscuits I’d made years ago. They were Barefoot Contessa’s Chive Biscuits and I remembered how beautiful they turned out. For some reason I only made them one time but with my hunger growing and dozens of other failed biscuit recipes from my past floating through my brain, I decided to give them another shot.
This time around I didn’t have any chives so I used parsley. I also didn’t have half and half, so just used regular milk. These were so dang easy to make with my stand mixer and were ready in no time. They were crunchy on the outside and tender and flaky on the inside. Best of all they puffed up beautifully and pulled apart into two even halves with no effort at all. The parsley flavor was extremely mild and great for a savory dinner, but you could easily just leave out the herbs completely and make regular biscuits to be eaten with butter and honey or sausage gravy. Seth was amazed that I’d just gone upstairs and “whipped these up.” He said I should make them again and change their name to “Karen’s Good-Ass Biscuits.” Maybe I will. Maybe I Will…
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