Sally’s San Diego
Biscuits
I know I already gave y’all the Cheese biscuits, so here’s the every day biscuit recipe. Remember you can get this flour at http://www.midstatemills.com/consumer/
Preheat oven to 450F
2 Cups Southern Biscuit Formula L
2 Cups Southern Biscuit Gourmet Self Rising Flour
1 1/2 -2 cups Buttermilk
In a large bowl mix the 2 flours together.
Stir in enough buttermilk to bring dough together. Remember the Cardinal Rule: DO NOT OVERWORK THE DOUGH.
Turn out on a floured surface and pat down to 1 - 1 1/2 inches
Cut with something round (I use a biscuit cutter) and place on a baking sheet or in a cake pan. For everyday biscuits I like to place them right next to each other with no spaces so they rise up better.
Bake at 450 until golden ( about 10-12 minutes)
Brush tops with melted butter
Serve hot with some strawberry butter, or apple butter, or peach preserves, or gravy, plain butter, or a bowl of soup, or well, this could go on forever!
Y’all Enjoy!!
Chicken Pot Pie
This is my favorite go to for rainy day food. So, since we’ve FINALLY got a couple good downpour days here ya go!
This recipe serves 4, You can either make individual pies or if you’re lazy like me make it in an 8 x 8 pan and cut into 4 pieces.
Preheat oven to 400F
3 Boneless Skinless Chicken Breasts
2 Carrots
1 Small Onion
2 Medium Potatoes
1 Cup Peas
1 1/2 Cup Chicken Stock
1/2 Cup Heavy Cream
1 TBSP Corn Starch disolved in 1/4 cup COLD water
1 Sheet Puff Pastry
Cut Potatoes into bite sized cubes and pre boil until fork tender but not mushy (about 8 minutes) Pour in a large bowl.
In a heavy skillet cook chicken until nice and brown on both sides Remove to cutting board. Deglaze pan with 1/2 the chicken stock .
Add in onion, carrots, and peas. Cook until fork tender (about 5-6 minutes) Once cooked add to the bowl with the potatoes and return pan to heat.
Add the remaining chicken stock to the pan. While it is coming to a boil cut the chicken into bite sized chunks and add to the veggie mix.
When stock reaches a boil whisk in corn starch slurry and cook for at least 2 minutes. Remove from heat and add in heavy cream.
Gently toss in with filling and pour the whole thing into an 8X8 pan.
Cover with the sheet of puff pastry and bake for 20 - 25 minutes until pastry has risen and turned golden brown.
Y’all Enjoy!!
Chicken Noodle Soup
My friend Alana was feeling a little under the weather this weekend so I made a batch of Chicken Noodle Soup and Clabber Biscuits for her. Since we’re from Oklahoma, that’s just what we do. We always offer anyone who shows up on our doorstep a cup of coffee or a cold glass of iced tea, we set a tray out as soon as the cocktail hour is upon us for who ever might show up, and we take soup to our friends when they feel bad.
I’ll give y’all the Clabber Biscuit recipe later. For now we just gonna focus on the soup.
4 bone in skinless chicken breasts
1 small yellow onion
4 carrots
3 stalks celery
2 26oz cartons of chicken stock
1 tbsp Chicken Better than Bouillon
1/4 cup white wine (or you can used 2 tbsp lemon juice)
1 tbsp butter
1/2 cup heavy cream
6 oz egg noodles (I use the no yolks noodles since I’m using heavy cream)
Kosher salt & Pepper to taste
In a heavy pot melt butter and add in onion, celery and carrots. When the onions start to become slightly translucent add in chicken breasts and stock.
Cook on low for about an hour and a half to 2 hours. Basically until chicken is cooked through and is tender. Remove chicken breast to a plate. Skim the top of the broth for any chicken scum that may have accumulated.
Add Better than Bouillon, and white wine to broth. Let simmer for a few minutes and taste. Season with salt and pepper if needed.
Bring broth to a boil and add in noodles. Reduce heat to medium. While noodles are cooking shred chicken with 2 forks. Add shredded chicken back to pot.
Last step…when the noodles are cooked remove soup from heat and finish with the heavy cream.
This soup is guaranteed to heal!
Y’all Enjoy!!
