Friday, October 12, 2012
I haven't quite resorted to junk food and boxed meals, but there have been a few peanut butter episodes, and one run-in with a brownie mix.
So when a company called Robinhood Meetinghouse emailed me and asked if I wanted to try their frozen biscuits, I thought. "what the heck."
This is what they said, "Robinhood Meetinghouse, from Bath, Maine makes mouth-watering biscuits from a recipe developed over 30 years ago by acclaimed chef Michael Gagne. Chef Gagne uses the French technique of sheeting and laminating the dough, a method that creates a unique airiness and flakiness rarely found in biscuit recipes. The method also allows for the inclusion of a variety of different ingredients, giving our favorite comfort food a culinary make over with flavors like Triple Ginger, Sweet Potato, and Double Chocolate."
Hmmm ... I like laminated biscuits - I make them that way sometimes.
I was sent samples of the Triple Ginger, Sweet Potato, and Cream Cheese varieties. The cream cheese biscuits were sort of a standard biscuit in the sense that they didn't have any additional flavors. And yes, they were flaky, as promised.
The sweet potato biscuits were sweet and sort of Thanksgiving-y. They also seemed just a little more moist than the others - not that the others were dry. These were my least favorite of the three, but I'm sure others would absolutely love them. And it's not that I disliked them - I just liked the other two better.
These biscuits come frozen and they bake directly from frozen in 20-25 minutes. Easy peasy. And they do puff up very nicely - easily double their original height..
The nice thing about these biscuits is that since they're frozen you can store them until you need them, and you can bake as many as you want, whether that's one or two biscuits or a big batch of them.
Disclaimer: I received product at no cost for the purpose of this review.
Biscuits - a review