1 egg, well beaten
1 cup sour cream (I substitute plain yogurt)
1 tablespoon sugar
1/4 cup shortening
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
Preheat oven to 400 degrees. Grease cookie sheet. In a mixing bowl, beat egg with a fork. Mix in sour cream, sugar and shortening. In another bowl, combine flour, baking powder, baking soda and salt. Gradually add to egg mixture. Mix well. Dough will be sticky. Sprinkle a little flour over dough and scoop onto a well floured board. Handle dough gently. Flour hands and quickly knead dough 4 strokes to form into a ball. Sprinkle top lightly with flour. Roll to 3/4" to 1" thickness (1/2" thickness if using for pot pie). Cut with biscuit cutter, dipping cutter into flour with each cut. Place in prepared pan. Bake 15 minutes or until biscuits are golden brown.
Friday, October 1, 2010
Chicken Pot Pie
4 chicken breasts
4-6 red potatoes
4 medium carrots
1 can of green beans
1 can of corn
1 can of peas
2-3 cans Campbell's Chicken Gravy (the store brand gravies I have tried do not even compare)
Biscuits
Preheat oven to 400 degrees. Chop chicken into bite-size pieces and cook in skillet. Salt and pepper to taste. Cut up potatoes and carrots. Boil potatoes and carrots until almost done (still a little firm). Drain and put into large bowl. Add chicken and cans of green beans, corn, and peas. Add 2-3 cans of chicken gravy. Mix so all is covered in gravy. Place in 9 x 13 baking dish. Place biscuits on top of filling, leaving a little space between biscuits. Or, biscuit dough can be dropped by tablespoons over filling. Bake uncovered 20 minutes or until biscuits are golden brown
If freezing for later use: Let chicken, potatoes and carrots cool completely before mixing with canned ingredients. Spread in dish or place in freezer bags.
If cooking from frozen: Let mixture thaw. Place in 8x8 dish (for 1 bag of filling). Bake at 400 degrees. Cook mixture for 10 minutes, then place biscuits on top of mixture and cook according to biscuit package directions, or if using homemade biscuits, cook another 15-20 minutes or until biscuits are golden brown and filling is hot and bubbly. (When cooking from refrigerated or frozen, I think the biscuits cook better if the mixture is already warmed up. I have also found that thinner biscuits cook better than jumbo size biscuits. The larger biscuits tend to stay doughy on the bottom).
4-6 red potatoes
4 medium carrots
1 can of green beans
1 can of corn
1 can of peas
2-3 cans Campbell's Chicken Gravy (the store brand gravies I have tried do not even compare)
Biscuits
Preheat oven to 400 degrees. Chop chicken into bite-size pieces and cook in skillet. Salt and pepper to taste. Cut up potatoes and carrots. Boil potatoes and carrots until almost done (still a little firm). Drain and put into large bowl. Add chicken and cans of green beans, corn, and peas. Add 2-3 cans of chicken gravy. Mix so all is covered in gravy. Place in 9 x 13 baking dish. Place biscuits on top of filling, leaving a little space between biscuits. Or, biscuit dough can be dropped by tablespoons over filling. Bake uncovered 20 minutes or until biscuits are golden brown
If freezing for later use: Let chicken, potatoes and carrots cool completely before mixing with canned ingredients. Spread in dish or place in freezer bags.
If cooking from frozen: Let mixture thaw. Place in 8x8 dish (for 1 bag of filling). Bake at 400 degrees. Cook mixture for 10 minutes, then place biscuits on top of mixture and cook according to biscuit package directions, or if using homemade biscuits, cook another 15-20 minutes or until biscuits are golden brown and filling is hot and bubbly. (When cooking from refrigerated or frozen, I think the biscuits cook better if the mixture is already warmed up. I have also found that thinner biscuits cook better than jumbo size biscuits. The larger biscuits tend to stay doughy on the bottom).
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