I use Betty Crocker Cheese Garlic Bisquick biscuit mix, which I prefer to her Buttermilk variety. “Just add water”, the package instructions say, but I add Silk Soy Milk Unsweet instead.

Most folks like their biscuits to be light and fluffy, but I bake mine to be cookie-like; dense, chewy, and crispy. Most evenings I bake a 2 oz biscuit cookie for my after-supper treat. I use much less liquid than the instructions call for. I bake my cookie for 9 minutes at 450 °F in my Breville Smart Grill (both top and bottom plates heat), and flip, with 3.5 minutes to go, to get both sides equally crisp.

I spread my cookie with Marmite, then peanut butter. Many Americans think Marmite is weird, but I love it. Marmite is to savory as sugar is to sweet. Marmite + peanut butter = magic!

I said that I bake this cookie most evenings, but actually, for variety, I alternately open packages of Bisquick and Marie Callender’s Cornbread Mix. Both make a generally similar cookie, with much different (but equally good) flavor.

Mixing the batter:


Out of the Breville:


Spread with Marmite:


And PB.


So good! I doubt that anyone else on earth makes anything remotely similar.

Reminds me of Caribbean johnnycakes.

So... what does Marmite taste like? I'm a fan of savory alternatives when sweet is expected.

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There’s no way to describe the taste of Marmite – it’s totally different than anything else. But folks unfamiliar with it should initially spread it more thinly than you see in my photo. Some find too much to be bitter.

It’s a popular condiment in the UK – the Brits like it on toast. I use it with many dishes. A little bit adds “savory” to cooked mushrooms, for example. You can buy smaller quantities on Amazon:

Marmite Yeast Extract, 4.4 Ounce
www.amazon.com/dp/B00886IHUI/r..._api_i_IEAHFbK57MMVQ

BTW – Marmite is low calorie, and chock full of B vitamins.