Biscuits and a 2-Melon Mousse

The other day I ate some delicious things.

Just thinking about it makes me hungry again!

It was a very simple meal, but it was one small details that made it great.

Chicken noodle soup, salad, watermelon and....wait for it...wait for it...wait for it...

home made gluten free Red Lobster Cheddar Biscuits.

OH my god. I know, I know, the torture.

Since going gluten free 2 years ago, I have been to Red Lobster twice. Each time I was never satisfied. I have since realized that I can't ever be satisfied by eating there and this is the reason: I couldn't eat those delicious, fluffy, crumbly biscuits!

Tonight my grandma was making gluten free chicken noodle soup and said we need biscuits, and I knew she had a recipe for the RLCB. We couldn't find it, so I Googled it. Lo and behold, I came across this link and quickly made the recipe. I doubled it, cooked it at 350 (instead of the recommended 375) and increased the cooking time to about 18 minutes. Per-fection. Also, instead of putting the garlic butter on the top of the biscuits, I cut it in half and spread it on the inside.

Also, a few days before that dinner, I made a 2 melon mousse that was so good! I found the recipe here. (I know, my pictures absolutely cannot compete with hers!)

It was made with honeydew melon and watermelon and it was super easy to do and quick, aside from chilling time. I honestly didn't like the honeydew part because it was just too sweet, even though I cut out almost all the sugar! I think the honeydew was just really ripe.
The watermelon section, however, was tart and almost sour in a way. I loved the texture of it, light and fluffy, yet dense at the same time. It was delicious, but probably not something I'll make again because it didn't satisfy my dessert craving like a rootbeer float or brownies would.
I've never had a mousse before, let alone made one, so now I can cross that off my list!