Chicken Biscuit Casserole

Ingredients:

• 1 small onion
• 1 ¹⁄₂ teaspoons butter
• 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) can cream of chicken soup
• ¹⁄₂ cup mayonnaise
• 1 cup milk
• ¹⁄₂ cup chopped pimiento or ¹⁄₂ cup sauteed red bell peppers or ¹⁄₂ cup jarred roasted red pepper
• 1 ¹⁄₂ cups shredded mild cheddar cheese
• refrigerated biscuit

Directions:

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
10. Note: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Source: Incredible Recipes

Pumpkin Biscuits

Ingredients:

2 cups self-rising flour
1 tablespoon sugar
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup buttermilk
3/4 cup 100% pumpkin
1/2 cup shortening

Directions:

Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk. Cut in the shortening until mixture is like coarse crumbs. Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface. I just pat these out with my hands and cut out. (I used a juice glass because I wanted a smaller biscuit for these). Bake in preheated 450 degree oven for 12 to 15 minutes. This made about 20 biscuits using a smaller cutter. Enjoy!


Source: thesouthernladycooks.com

Chocolate Gravy and Biscuits

Ingredients:

Biscuits:

3 cups all-purpose flour, plus more for work surface
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening, plus more for pan
1 cups buttermilk
1/4 cup melted unsalted butter
Chocolate gravy, recipe follows

Chocolate Gravy Ingredients:

1/3 stick butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups whole milk

Directions:

Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the buttermilk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly 2 or 3 times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough into circles with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down the top of the biscuits. Brush the biscuits with half the melted butter and bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.

Chocolate Gravy:

Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.

Source: Hillbillyrecipes

Gluten Free Strawberry Shortcake

A tasty, gluten-free way to take advantage of local strawberries! When berry season hits, the one dessert that people typically think about is strawberry shortcake.

Ingredients:

Filling
 
1½ lb. (680 g) strawberries, washed & sliced
3 Tbsp. (45 mL) sugar (less if your berries are sweet)
1 tsp. (5 mL) lemon juice

Biscuits

1¼ (310 mL) C. brown rice flour
1/4 C. (60 mL) tapioca starch/flour
1 tsp. (5 mL) xanthan gum
1 Tbsp. (15 mL) baking powder
½ tsp. (2 mL) baking soda
¼ C. (60 mL) granulated sugar
½ tsp. (2 mL) salt
½ C. (125 mL) cold unsalted butter, placed in freezer for 30 min. before use
6 Tbsp. (90 mL) buttermilk
2 Tbsp. (30 mL) heavy whipping cream
1 tsp. (15 mL) vanilla extract
1 large egg
1 Tbsp. (15 mL) heavy whipping cream
2 tsp. (10 mL) coarse sugar

Topping

1 C. (250 mL) cold heavy whipping cream
2 Tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract

Directions:

Sprinkle berries with sugar & lemon juice. Toss to coat. Allow to sit for at least 20 30 min. before serving.

Preheat the oven to 425°F. Line a baking pan with parchment paper. 

In a mixing bowl, whisk together all the dry ingredients until evenly combined. 

Using a coarse grater, grate the slightly frozen butter into the dry ingredients. Stir to coat the butter with the dry ingredients. Whisk the wet ingredients together in a small bowl. Pour over the dry ingredients & stir until the dough begins to come together. 

Place a sheet of plastic wrap on a slightly damp counter. Sprinkle the plastic wrap with sweet rice flour or potato starch. Turn the dough out onto the plastic wrap, & without handling the dough too much, knead it until it comes together in one ball. Lay a sheet of plastic wrap over the dough & roll to about ¾” (2 cm) thick. Remove plastic & cut into circles using a 3” (8 cm) biscuit cutter, & place biscuits on prepared baking sheet. Repeat until the dough has all been formed into biscuits, trying to handle it the least amount possible.
Brush the tops of the biscuits with heavy whipping cream, & sprinkle with coarse sugar.

Bake biscuits in preheated oven for 12 14 min., or until a nice golden brown on top. Allow to cool for at least 10 min. before serving.

Place cold whipping cream, sugar, & vanilla in a deep, chilled bowl. Using an electric mixer, whip the cream until soft peaks form.

To Serve: Slice biscuit in half. Top with about 1/3 C. (80 mL) sliced strawberries & a dollop of whipped cream before placing the top of the biscuit back on top. Garnish with more strawberries if desired. 

Serves 8.

Two-Ingredient Homemade Biscuits

Ingredients:

2 cups self-rising flour
1 cup whipping cream 

Directions:





Preheat oven to 450 degrees. Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to 1/2-inch thickness and cut with a 3-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes. Makes 12 biscuits.

Sour Cream Biscuits

Ingredients:

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Directions:

Preheat oven to 450º

Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.

Bake 12-15 minutes or until golden brown

Sour Cream Biscuits

Ingredients:

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Directions:

Preheat oven to 450º, Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out. Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter. Bake 12-15 minutes or until golden brown.

Source: Internet