Showing posts with label herbed biscuits. Show all posts
Showing posts with label herbed biscuits. Show all posts

Thursday, March 10, 2016

Herbed Biscuits #recipe @LucyBurdette




LUCY BURDETTE: Lots of baked goods have whopping amounts of sodium hidden in them--in the form of baking powder, baking soda, and salt itself. But sodium watchers shouldn't have to give up everything delicious. These easy biscuits spark up any dinner or even breakfast.





Ingredients

2 cups flour (1/2 cup can be cornmeal or whole wheat)
2 teaspoons sugar
4 teaspoons no-sodium baking powder
1/2 teaspoon cream of tartar
1/3 cup unsalted butter, cut into cubes
2/3 cup fresh herbs, chopped (I used dill and chives but you are the cook!)
2/3 cup milk



Stir the dry ingredients together, then cut in the herbs and the butter until pea-sized. I use my food processor, but you can use a pastry cutter or even two knives, the old fashioned way. 

Stir in the milk until the ingredients are just mixed. Pat or roll the dough out onto a floured counter and cut into biscuit-sized squares. Settle the biscuits on a baking pan lined with parchment to make clean-up easy.


Bake in a 425 oven until just brown.



Then serve with lots of unsalted butter and honey!


Tweet: Yummy herbed biscuits jazz up any supper #recipe @lucyburdette http://ctt.ec/6d8F8+

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Thursday, June 12, 2014

Chicken Pot Pie Topped with Herbed Biscuits #recipe

LUCY BURDETTE: As I mentioned a couple of weeks ago, John and I celebrated our anniversary at the end of May. But we were delighted to have a visit from my Uncle Don that weekend, so we postponed our usual restaurant meal for one at home. Not only is Uncle Don a warm and lovely conversationalist, he reminds me so much of my dad--whom we still miss every day. I decided to make a biscuit-topped chicken pot pie to celebrate all my favorite guys.

For the filling:

2-3 Tbsp butter
1/2 sweet onion, chopped
2-3 Tbsp flour
2 cups chicken broth and or milk
3-4 carrots, sliced
1 cup frozen peas or limas or green beans
1 cup broccolini
1 cup cubed potatoes or mashed potatoes
1 cup shredded, cooked chicken or turkey

Melt 2-3 Tbsp butter in a medium saucepan and saute the chopped onion until soft. Add the flour and continue cooking for several minutes. Now slowly add the broth as you would with a white sauce, stirring as it thickens. (May substitute milk for broth for a richer taste.) Add the chicken.

Steam the vegetables until tender, but not quite cooked. Add these to the sauce and keep warm. (I had a cup of mashed potatoes left over from the night before, so I added those too!)






For the biscuits:

Combine 2 cups flour (I used 1/2 cup white whole wheat) with 2 and 1/2 tsp baking powder and 1/2 tsp celery salt. 

Cut 5-6 Tbsp of butter and a tablespoon of fresh herbs into the flour, using a pastry blender. (I used fresh dill.) Add 3/4 cup milk and stir. Knead briefly until the mixture holds together and then roll out and cut into desired shapes. I was using a round casserole so I tapped the dough into a circle and cut it into triangles that would fit the dish.

Bake at 400 for 15-20 minutes until the filling bubbles and the biscuits are brown. 












Serve with a green salad.









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