SAVORY CHEESE AND HERB BISCUITS
Steps:
- Heat the oven to 425 F.
- Grease a baking sheet and dust with flour or line it with parchment paper.
- Sift together flour, baking powder, salt, and dry mustard.
- Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
- Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
- Mix together lightly with a fork, just until moistened.
- Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
- Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
- If desired, brush the tops with milk.
- Bake in the preheated oven for 15 to 20 minutes, or until browned.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Cholesterol 25 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 319 mg, Sugar 1 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
SAVORY CHICKEN & BISCUITS
Make and share this Savory Chicken & Biscuits recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Also terrific with LIPTON* RECIPE SECRETS® Golden Onion Soup Mix.
- Preheat oven to 400F degrees.
- In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
- Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
- Stir in savory herb with garlic soup mix blended with milk.
- Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
- Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
- Bake 10 minutes or until biscuits are golden brown.
SAVORY SOUTHERN CHICKEN AND BISCUITS
Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.
Provided by Kats Mom
Categories One Dish Meal
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
- Bring to a boil over high heat.
- Reduce heat to low and simmer, uncovered, 5 minutes.
- Stir in cornstarch mixture; cook 2 minutes.
- Stir in peas and pimientos; return to a boil.
- Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
- Bake 30 to 35 minutes or until biscuits are golden brown.
- Refrigerate leftovers.
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