There are people who look for a healthier version of the recipe for Red Lobster biscuits. I don't understand why. Don't misunderstand - I like these biscuits. I enjoy the light, airy texture and the smell and taste of cheese and garlic. But I eat them as a light snack. These aren't something which fill me up, so questions like how much cholesterol and whatnot don't matter to me. After all, you'll need to eat a hundred biscuits a day for the calories and cholesterol to add up.
Plenty of Red Lobster biscuit recipes use Bisquick for the mix. In the quest for health, some people replace it with a so-called low carb biscuit mix or unbleached wheat flour. The point is: if you bake it right, the biscuit mix will rise and leave plenty of airy holes, hence the light, airy texture. That means a little mix goes a long way. In my opinion, low carb biscuit mixes don't cut the mustard. As for unbleached wholemeal wheat flour - I haven't eaten any lovely Red Lobster restaurant biscuits made from wholemeal yet.
Using butter substitutes is yet another thing the health nuts do. Some, like margarine, fall flat. It doesn't behave like butter at 400 degrees in the oven. Low overweight butter has the same issue as skim milk. I have heard of yogurt butter, which is supposed to be healthy, but have never tried it in my recipe for Red Lobster biscuits, so I can't comment.
Source : articlesbase
No comments:
Post a Comment