Did you know that one of my favourite foods is garlic bread? I honestly can’t get enough of it. I could eat it every day and not get bored. It combines everything that I love…..carbs….cheese…..garlic. I’m practically drooling right now. It’s a Ketchup family tradition to go out to Red Lobster for birthdays. I have to admit that it’s one of my favourite restaurants just because of their cheddar bay biscuits. Seriously. Well this recipe is a copycat of the cheddar bay biscuits but I think that they are EVEN BETTER. Really. I found this little gem in a cartoon that Mr. Ketchup showed me. I’m not reposting it or even googling it because it has a lot of swear words in it.
Now, I’m totally not against using pre-made mixes to help you out when you bake even though I prefer to make things from scratch if I can. This recipe calls for bisquick. You can actually find bisquick copycat recipes online as well.
Just a quick one today guys! I’ve finally found my favourite pizza dough recipe thanks to Lauren at Lauren’s Latest
. Out of all the recipes I’ve tried, this one had the best taste and the right doughy texture to it. Above I made two mini pizzas, so this is actually just half the recipe. I’ll be posting more about what you can make with this another day but for now you should check out Lauren’s post for more information. Oh and if you don’t have bread flour you can use all-purpose flour IF you add extra gluten because that’s really the only difference between the two types. There is a great explanation on it here
Lauren’s Fail-Proof Pizza Dough
Makes enough for two large pizzas.
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey (or sugar)
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour (give or take 1/2 cup…depending on the heat & humidity)
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
Once you reach this stage, turn the mixer on high to knead for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be clean!
Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.
PS-I just love Lauren’s blog. She’s hilarious!