Friday, October 12, 2012

Biscuits - a review

If you follow this blog, you probably know that my husband has been in the hospital for a while. As much as I like cooking, I've been pretty lax about cooking anything blog-worthy. Some of the things I've made, I might not even admit to.

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.

To be honest, I was skeptical about the triple ginger, but I really (really really) liked them. They weren't overly sweet or overly spicy. But the ginger flavor made them interesting enough to eat them alone rather than using them as second fiddle to a meal. They didn't even need butter.

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.
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