- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 celery rib, finely chopped
- 1 package (16 ounces) frozen peas and carrots, thawed and drained
- 1 can (15 ounces) Italian tomato sauce
- 1/4 teaspoon pepper
- 1 cup reduced-fat biscuit/baking mix
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon dried rosemary, crushed
- 1/2 cup fat-free milk
- 2 tablespoons butter, melted
Biscuit-topped Shepherd's Pies
Author: Taste Of Home
Here's A Moist, Hearty, Comforting And Cozy Meal-in-one To Warm Your Family On Chilly Fall Days. No Ramekins? Just Spoon Into An 8-in. Square Baking Dish. You'll Love This. -josephine D. Piro, Easton, Pennsylvania
Yield: 6 servings.
Number Of Ingredients: 11Steps:
- Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.
Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
- 2 cups flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup butter, cold and cut in pieces
- 1 cup sour cream
- 1 tablespoon granulated sugar
Strawberry Shortcake Biscuits
My Mum Made These Biscuits, And They Are Delicious. I Like Them With The Cream Cheese Filling From Recipe 24672, And Topped With Strawberries And The Whipped Cream From Recipe 410125 (filling, No Mint). I Do Not Recommend Substituting Margarine For Butter, But It Can Be Done In A Pinch. I Use Low Fat Sour Cream. I Sometimes Form 8 Rough Balls, Flattened Instead Of Rolling The Dough And Cutting Rounds.
Yield: 8 biscuits, 8 serving(s)
Number Of Ingredients: 8Steps:
- Preheat oven to 400°F Lightly grease a baking sheet.
- In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
- Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
- Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
- Cool completely.
- Top with strawberries, whipped cream, etc.
- 2 cups all-purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup milk
- 2 pints strawberries, chopped
- 1 tablespoon orange juice
- 1-1/2 cups whipped topping
Biscuit Strawberry Shortcake
Author: Taste Of Home
This Biscuit Strawberry Shortcake Is The Perfect Ending To Any Meal. Homemade Biscuits And Fresh Berries Shine In This Classic Dessert. -stephanie Moon, Boise, Idaho
Yield: 8 servings.
Number Of Ingredients: 9Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
- ½ cup butter
- ¼ cup white sugar
- 1 egg
- 1 egg yolk
- ¾ cup light molasses
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
Old Fashioned Tea Cakes I
Very Old Recipe, Baked In A Shallow Pan Like A Madeleine.
Number Of Ingredients: 10Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.
- Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
- Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
- Bake for 20 to 25 minutes. Frost with your favorite confectioner's icing. Cut into 1 x 2 inch slices.
Calories 477.7 calories, Carbohydrate 73.1 g, Cholesterol 108.3 mg, Fat 18 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 491.2 mg, Sugar 32.8 g
- 3 whole chicken breasts, bone in skin on or 6 chicken breast halves
- 3 tablespoons olive oil
- kosher salt
- fresh ground black pepper, to taste
- 5 cups chicken stock (preferably homemade)
- 2 chicken bouillon cubes
- 12 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10 ounce) package frozen peas
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 lb cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg, mixed with
- 1 tablespoon water, for egg wash
Chicken Stew With Biscuits
Author: Queen Of Everything
Make And Share This Chicken Stew With Biscuits Recipe From Food.com.
Yield: 8 serving(s)
Number Of Ingredients: 23Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, or until cooked through.
- Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
- Cut the chicken into large dice.
- You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
- In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the sauce.
- Simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
- Add the cubed chicken, carrots, peas, onions, and parsley.
- Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
- Place the baking dish on a sheet pan lined with parchment or wax paper.
- Bake for 15 minutes.
- Meanwhile, make the biscuits.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix on low speed until the butter is the size of peas.
- Add the half-and-half and combine on low speed.
- Mix in the parsley.
- Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
- Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling.
- Brush them with egg wash, and return the dish to the oven.
- Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
- Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
- 1 cup julienned carrots
- 1 cup thinly sliced onion
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 3 tablespoons white wine or chicken broth
- 1 cup (8 ounces) fat-free plain yogurt
- 1 cup fresh or frozen peas
- 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4-1/2 teaspoons cold butter
- 1/2 cup fat-free plain yogurt
- 1-1/2 teaspoons dried parsley flakes
Chicken Biscuit Stew
Author: Taste Of Home
"a Hint Of Curry Gives This Stew Its Special Flavor," Writes Elmeda Johnson Of Williston, North Dakota. "topped With Tasty Moist Biscuits, It's A Favorite With My Family."
Yield: 4 servings.
Number Of Ingredients: 19Steps:
- In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm., For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. , Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 895mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 5g fiber), Protein 37g protein.
- 2 envelopes chicken gravy mix
- 2 cups water
- 3/4 cup white wine
- 1 tablespoon minced fresh parsley
- 1 to 2 teaspoons chicken bouillon granules
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 5 medium carrots, cut into 1-inch chunks
- 1 large onion, cut into eight wedges
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 3 tablespoons all-purpose flour
- 1/3 cup cold water
- 1 tube (6 ounces) refrigerated buttermilk biscuits
Chicken Stew Over Biscuits
Author: Taste Of Home
A Pleasant Sauce Coats This Chicken And Veggie Dinner That's Slow-cooked To Tender Perfection, Then Served Over Biscuits. "when I First Came Up With This Dish, My 2-year-old Couldn't Get Enough Of It," Comments Kathy Garrett From Browns Mills, New Jersey.
Yield: 5 servings.
Number Of Ingredients: 13Steps:
- In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours. , In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened. , Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.
Calories 429 calories, Fat 11g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 1288mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.
- 3/4 cup chilled buttermilk
- 1/2 cup finely chopped green onions
- 2 cups self-rising flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
- Coarse sea salt
Buttermilk Biscuits With Green Onions, Black Pepper, And Sea Salt
Breakfast , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bon Appétit , Onion , Quick & Easy , Bread , Low Cal , Christmas , Brunch
Author: Bon Appétit Test Kitchen
These Quick, Flavorful Biscuits With A Touch Of Cornmeal Are Perfect For Thanksgiving.
Yield: Makes about 14
Number Of Ingredients: 8Steps:
- Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
- Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
- Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 grams) olive oil
- 1 red bell pepper, seeded and finely chopped
- 1 medium yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 clove garlic, minced
- 2 cups (290 grams) fresh English peas
- 1 cup (165 grams) fresh corn kernels, from about 2 cobs
- 1 teaspoon (1 gram) dried thyme
- 1/4 cup (30 grams) all-purpose flour
- 2 cups (480 milliliters) chicken broth
- 1/2 cup (120 milliliters) heavy cream
- 2 cups roast turkey meat picked off bone and broken into bite-size pieces
- Salt and pepper, to taste
- 3 cups (360 grams) all-purpose flour, plus for dusting the work surface
- 1 teaspoon (6 grams) salt
- 1 tablespoon (11 grams) sugar
- 1 tablespoon (15 grams) baking powder
- 1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
- 1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
- 1 cup (240 milliliters) low-fat buttermilk
- 1 large egg
- 2 teaspoons fresh thyme, minced
- Egg wash (1 egg whisked with 2 tablespoons water)
- Coarse sea salt, for sprinkling
Turkey Potpie With A Biscuit Crust
Author: Food Network
Yield: 4 to 6 servings
Number Of Ingredients: 25Steps:
- To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
- Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
- To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
- In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
- Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
- To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
- Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.
- ¼ cup butter
- 1 small onion, chopped
- 3 celery ribs, chopped
- 3 carrots, chopped
- ⅔ cup frozen peas
- 3 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half-and-half cream
- salt and ground black pepper to taste
- 3 cups cooked chicken, cut into bite-size pieces
- 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
- 1 egg yolk, beaten
- 1 tablespoon water
Mom's Fabulous Chicken Pot Pie With Biscuit Crust
Leftover Chicken Or Rotisserie Chicken From The Supermarket Helps On The Ease Of Preparation Of This Fabulous Comfort Style Dinner. Fresh Vegetables Gives This A Very Special Added Flavor And Is Worth The Effort. Everyone Loves Mom's Chicken Pot Pie! Serve With A Green Salad.
Number Of Ingredients: 15Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
Listing 48 Results Biscuit Recipes