Subject: RECIPE: Buffet biscuits
From: [email-masked] (Pat Caudill)
Date: 20 May 88 06:07:35 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE BUFFET-BISCUIT B "27 Sep 87" 1988
.RZ "BOBS BUFFET BISCUITS" "Some not-so-plain biscuits"
This recipe is from Bob Clover of Sausalito, California
and was first published in \fISunset\fR magazine.
.IH "24\-30 biscuits"
.IG "40 oz" "biscuit mix" "1.2 kg"
(e.g. 1 box of Bisquick)
.IG "\(34 cup" "parmesan cheese," "150 g"
grated
.IG "\(34 cup" "green onions," "40 g"
chopped
.IG "2" "eggs,"
slightly beaten
.IG "2 cups" "milk" "500 ml"
.PH
.SK 1
Preheat oven to
.TE 350 175 .
In a big bowl mix the biscuit mix, onions, eggs, milk and
.AB "\(12 cup" "100 g"
of the cheese.
.SK 2
Put the dough into a
.AB "9\(mu13 inch" "22\(mu33 cm"
baking pan and smooth it down.
You will have to flour your hand or spatula to do this.
Sprinkle the rest of the cheese over the top and then use the spatula
or knife to score the dough into square biscuits.
Cut all the way to the pan.
.SK 3
Bake in a preheated oven at 
.TE 350 175
for 40 to 45 minutes.
When they are done a wooden toothpick stuck into the dough will
come out clean.
.SK 4
When you take them out of the oven, flip the pan upside down over a rack
to get the biscuits out, then flip the rack over to get everything back right
side up again.
.NX
This is good if you are having a lot of company or want a lot of leftovers.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 minutes preparation, 45 minutes cooking
.I Precision:
approximate measurement OK.
.WR
Pat Caudill
Tektronix, Inc., Portland, Oregon, USA
[email-masked]	tektronix!tekcrl.tek.com!patc