BISCUIT -  Biscuit (78 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostMar-13 5:42 PM 
To: All  (1 of 18) 

Chicken And Biscuit Pie

Chicken and Biscuit Pie

  • 4 tablespoons butter
  • 1 cup finely chopped onion
  • 1 rib celery, finely chopped
  • 1/3 cup flour
  • 1½ cups chicken stock
  • 1½ cups whole milk
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 2½ cups diced cooked chicken
  • 2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
  • Salt and pepper



  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into ¼-inch pieces
  • 3/4 cup milk
  1. Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides.  Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.  Add the flour, stirring for 1 to 2 minutes to lightly brown it.

  2. Whisk the chicken stock into the pan.  When it starts to thicken, whisk in the milk.  Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes.  Add salt and pepper to taste.

  3. Remove the pan from the stovetop and heat the oven to 375ºF.  Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl.  Add the butter and use your fingertips to rub it into the dry ingredients.  Add the milk and stir briskly, just until the dough pulls together.

  4. Flour your work surface and turn the dough onto it.  Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick.  Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling.  (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)

  5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes.  Then let it cool for 5 to 10 minutes before serving it.  Makes 6 to 8 servings.




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From: Margie (ILovePhotos) Posted by hostMar-16 2:15 PM 
To: All  (2 of 18) 
 2.2 in reply to 2.1 
Kentucky Biscuits
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tablespoons sugar
dash of salt
1/2 cup butter




From: Margie (ILovePhotos) Posted by hostMar-16 2:24 PM 
To: All  (3 of 18) 
 2.3 in reply to 2.2 
Butter Swim Biscuits
through for the recipe:
Simple and easy! My all family loves this amazing recipe so much if it were about them, I would do this every day! Trying it, you will love it! To prepare this amazing recipe, you will want the follow ingredients:
*Ingredients :
2 1/2 cups all-purpose flour
2 cups of milk
1 stick of butter
4 teaspoons baking powder
4 teaspoons sugar
2 teaspoons salt
* Directions :
1) Preheat the oven to 450 degrees.
2) Mixing all dried ingredients in bowl.
3) Next, add the curd and mix all the ingredients together until a moist dough forms.
4) Melting butter in bowl, & pour it to an 8 * 8 or 9 * 9 baking plate (making sure pan isn't too small or shallow so butter doesn't drip from when pan while baking).
5) Placing dough on melt butter also using spatula to distribute it equally across pan to it touches sides.
6) Cutting unbaked dough (it should be swimming in butter at this point) to 9 equal squares.
7) Bake for 20-25 min or to golden brown.




From: Margie (ILovePhotos) Posted by hostMar-16 3:08 PM 
To: All  (4 of 18) 
 2.4 in reply to 2.3 
Butter buttermilk biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup buttermilk
Preheat your oven to 450°F (230°C). In a large mixing bowl, whisk together the flour, baking powder, and salt.
Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse sand. Make a well in the center of the mixture and pour in the buttermilk.
Stir just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it gently a few times.
Pat the dough out into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut out as many biscuits as you can and place them on a baking sheet. Gather the scraps and pat them out again, cutting out additional biscuits until all the dough has been used.
Bake the biscuits for 12-15 minutes, or until they are golden brown. Serve warm. Enjoy!




From: Margie (ILovePhotos) Posted by hostMar-18 11:38 PM 
To: All  (5 of 18) 
 2.5 in reply to 2.1 
SWEET BLUEBERRY BISCUITS ?? , y'all help me make her day with compliments ...Be kind ??
2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
1 Tb. baking powder
1 1/2 tsp salt
3 Tb. sugar
1 stick unsalted butter (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)
1/2 stick melted salted butter
1 c. powdered sugar
3 Tb. milk (or more if not thin enough)
1/2 tsp. vanilla
-Cut butter into small pats and layout on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!
-Preheat oven to 500 degrees.
-Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.
-Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea-sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.
-Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.
-Place biscuits in a cast-iron skillet and be sure biscuits are touching.
...[Message truncated]




From: Margie (ILovePhotos) Posted by hostMar-19 1:27 PM 
To: All  (6 of 18) 
 2.6 in reply to 2.5 

1 store-bought refrigerated 9-inch pie crust
1 package (19.8 ounces) brownie mix
8 tablespoons (1 stick) unsalted butter, melted
¼ cup bourbon, buttermilk or water
2 large eggs
½ cup semisweet chocolate chips
¼ cup finely chopped pecans

Preheat oven to 350 degrees. Place pie crust in a 9-inch pie pan. Flute edges as desired. Place brownie mix, melted butter, bourbon and eggs in a large mixing bowl. Beat with a wooden spoon until just incorporated and smooth, about 50 strokes. Pour batter into prepared crust. Smooth the top with a rubber spatula. Sprinkle chocolate chips and pecans on top of pie.

Bake pie until crust is deep golden brown, center has puffed up and the nuts have toasted, 42 to 47 minutes. Remove pan from oven and place on a wire rack to cool for 30 minutes. Slice and serve.

Makes 8 servings
531 calories; 5 g protein; 67 g carbohydrates; 4 g fiber; 26 g fat (13 g saturated); 84 mg cholesterol; 324 mg sodium




From: Margie (ILovePhotos) Posted by hostMar-19 1:28 PM 
To: All  (7 of 18) 
 2.7 in reply to 2.5 


Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks
PREHEAT oven to 350° F.

COMBINE eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell.

BAKE for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.
Notes: * If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.




From: Margie (ILovePhotos) Posted by hostMar-19 1:28 PM 
To: All  (8 of 18) 
 2.8 in reply to 2.5 
Pineapple Pie
2 8oz cans unsweetened crushed Pineapple
1 8oz carton Sour cream
1 4 serving size instant vanilla pudding mix
regular or sugar free
1 medium pie crust graham cracker or regular
non dairy whipped topping
In a large bowl, mix together pineapple and sour cream
add dry pudding mix and mix well. pour into crust. chill
until set.Serve with whipped topping.





From: Margie (ILovePhotos) Posted by hostMar-19 1:28 PM 
To: All  (9 of 18) 
 2.9 in reply to 2.5 


1 9" Baked pie shell

1/2 C. raisins..boiled in water and drained
1 1/2 C. Sugar
5 T. Corn Starch
Pinch of Salt
1 t. Cinnamon
1 1/2 C. Sour Cream
5 Egg Yolks

(I put a little lemon juice and nutmeg in the water when I boil the raisins)

Mix all dry ingredients. Mix sour cream and egg yolks. Combine all ingredients and cook in a double boiler (I use the microwave now) until thick. Pour into pie shell and top with Meringue. Bake about 20 min. at 350* Refrigerate until served.

MERINGUE ...beat 5 egg whites and 1/2 C. sugar with a dash of cream of tartar to firm and spread evenly on pie making peaks.




From: Margie (ILovePhotos) Posted by hostMar-19 1:29 PM 
To: All  (10 of 18) 
 2.10 in reply to 2.5 

Rhubarb Custard Pie

2 cups all purpose flour
1 teaspoon salt
3/4 cup shortening
4 tablespoons cold water (to 5)

4 cups rhubarb -- in 1/2" pieces
1/3 cup flour
1 1/2 cups sugar
1/4 teaspoon nutmeg
2 eggs -- slightly beaten
1 tablespoon milk
1 tablespoon butter

Put rhubarb in pastry shell. Spoon flour into measuring
cup. Level off & pour into bowl, add sugar & nutmeg
to flour. Stir to blend. Add beaten eggs & milk to dry
ingredients. Mix well. Pour over rhubarb pieces. Dot
with butter. Bake 50-60 min. at 400 degrees. Cool on rack.

This recipe was passed down through my late
grandmother. This is my favorite pie.




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