Veggie Casserole Topped With Herb Biscuits

Last night I was on the fence about this dish. I wasn’t sure at first…the flavor didn’t wow me. But a day later as leftovers it tasted so much better. What I noticed is that the filling was thin until it sat, then it thickened up nicely and overnight the sauce absorbed into the biscuits, which was delicious. So….I’d make it again but I would bake it and then serve it the next day – or at least let it sit for 15 minutes after baking to thicken up!

Veggie Casserole Topped With Herb Biscuits

Ingredients:

  • 2 large russet baking potatoes, peeled and chopped
  • ¼ cup olive oil
  • 2 medium carrots, peeled and thinly sliced
  • 3 stalks celery, trimmed and diced
  • 1 large sweet onion, peeled and chopped
  • 1 tsp dried thyme
  • 1 tsp garlic, minced
  • ½ tsp ground black pepper
  • 1/3 cup all-purpose flour
  • 4 cups lower sodium vegetable broth
  • 14 to 16 ounce can ready to serve split pea soup (used Amy’s)
  • 1 cup frozen green peas

Biscuit Dough -

  • 3½ cups all-purpose flour
  • 1 Tbsp dried parsley
  • 5 tsp baking powder
  • 2 tsp dried thyme
  • 1 tsp salt
  • ½ tsp rubbed dried sage
  • 1½ cups milk (dairy or non-dairy)
  • ½ cup extra virgin olive oil

Directions:

Preheat the oven to 400° and spray a 9×13″ glass baking dish with cooking spray, place on a large cookie sheet.

Add the potatoes to a tall saucepan, cover with cold water and bring to a boil. Let simmer for 5 to 10 minutes, until fork tender, drain and set aside.

Meanwhile in a large skillet heat the oil over medium heat, add in the carrots, celery and onion, sauté until tender. Add the thyme and garlic, sauté for another minute.

Sprinkle the flour on top and stir in, let cook for a couple of minutes.

Stir in the broth and soup till smooth, add the potatoes and peas. Turn up to medium-high and bring to a boil. Turn down to medium, let simmer for 10 minutes. Season to taste with salt.

Whisk the flour and seasoning together in a large mixing bowl, add the milk and oil, stir till a soft dough forms,

Pour the hot filling in the dish, drop the dough all over the top.

Bake for 2o minutes, until the biscuits are golden on top. Let sit for 10 to 15 minutes, scoop out portions.

Serves 6 to 8.

~Sarah

Chicken Chowder and Drop Biscuits

A chowder that is easy to make – you mostly ignore it and biscuits that mix up/bake while the soup finishes. Perfect for a really rainy winter evening :-) It was a nice dinner that warmed up inside.

Baking powder Drop Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp salt
  • ¼ cup cold butter, diced up
  • 1 cup milk

Directions:

Preheat the oven to 450° and spray a 12 count muffin tin with cooking spray.

Stir the dry ingredients together in a large mixing bowl. Add in the butter and work into small crumbs with your fingers.

Stir in the milk till juts moistened.

Divide the dough evenly between the prepared cups (a 3-Tablespoon Disher works well), bake for 12 minutes or until golden on top. Pop out onto a cooling rack and serve right away.

Makes 12 biscuits.

Chicken Chowder

Ingredients:

  • 1 Tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Tbsp garlic, diced (jarred or 6 cloves)
  • 4 cups lower sodium chicken broth
  • 14¾ can cream corn (used no salt added)
  • 4 ounce can fire roasted diced green chile
  • 12 to 12 ounce can chicken breast, drained and shredded
  • 1 Tbsp cilantro (used freeze-dried, find in produce section)
  • ½ tsp ground black pepper
  • ½ cup low-fat milk
  • 1 cup instant plain mashed potatoes
  • ¼ cup sour cream

Directions:

In a tall saucepan heat the oil over medium heat, add the onion and pepper, cook until tender. Add the garlic and cook for another minute.Add the broth, corn, chile, chicken, cilantro and pepper. Let come to a boil, turn to medium-low and let simmer for 15 minutes. Turn up medium heat, add in the milk and potatoes, stirring well. If the chowder isn’t as thick as you would like add in more potatoes as desired. Stir in the sour cream, taste for seasoning and serve immediately.

Serves 3 to 4.

~Sarah

Quick Orange Biscuits

This past weekend I was craving cinnamon rolls and yeah, that wasn’t going to happen so I came up with an idea for something similar – a soft biscuit that was just sweet enough and quick to make :-)

Quick Orange Biscuits

Ingredients:

  • 3¾ cups all-purpose baking mix (I used Trader Joe’s but the big “B” brand will also work)
  • 2 Tbsp granulated sugar
  • ¼ cup Earth Balance buttery stick (or butter)
  • 1½ cups orange juice (bottled is fine)
  • 1 tsp pure vanilla extract

Glaze -

  • 1½ cup powdered sugar
  • 3 Tbsp orange juice

Directions:

Preheat the oven to 400° and spray a baking sheet with cooking spray or line with parchment paper.

Mix the baking mix and sugar in a large mixing bowl, cut the buttery stick into small dices, add in and work in with your fingers until it is small crumbs. Stir in the vanilla and orange juice until a soft dough forms.

Dish out into 12 biscuits (I used a large disher) and bake for 12 to 15 minutes, or until turning golden on top. Take out and let cool mostly on the tray.

Stir the glaze until smooth and then drizzle over the biscuits till coated, let set up.

I found the biscuits taste even better when chilled and eaten cold.

Makes 12 biscuits.

~Sarah

Sweet Drop Biscuits

I made these to go with a soup, they were delicious but they would have shined wonderfully as the base to Strawberry Shortcakes. Well, there, I have something to plan!

Sweet Drop Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 tsp granulated sugar
  • ½ tsp cream of tartar
  • 1 stick Earth Balance buttery stick, melted
  • 1 cup unsweetened plain almond milk

Directions:

Preheat the oven to 450°.

Sift the dry ingredients together in a large mixing bowl.

Stir in the meted buttery stick and milk, until just combined.

Divide the dough into 12 drop biscuits on a large baking sheet (if not non-stick, line with parchment paper).

Bake for 8 to 14 minutes, or until lightly brown on top.

Serve hot.

Makes 12 biscuits.

Yum!

~Sarah

Green Onion Drop Biscuits

I have found I love having dried green onions on hand. It is like stashing freeze-dried chives in the spice pantry. Both are items that can be used interchangeably with fresh but with no waste. This recipe makes tiny biscuits, dainty little ones that go well with pasta or soup for dinner.

No photo, Ford scarfed them down too fast!

Green Onion Drop Biscuits

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 Tbsp dried green onions
  • 1 Tbsp Parmesan cheese (fresh or canned kind)
  • 3 Tbsp unsalted butter, cold and cut in dices
  • 1/2 cup dairy or plain light soy milk

Directions:

Preheat the oven to 450° and line a baking sheet with parchment paper.

Whisk the flour, baking powder, salt, green onions and Parmesan cheese together in a medium mixing bowl. Add the butter and work in with your fingers till in small crumbs. Stir in the milk till a soft dough develops.

Drop the dough in one Tablespoon balls (a disher works well) on the prepared sheet. Bake for 13 to 15 minutes and golden brown on top.

Makes 12 biscuits.

~Sarah

Yogurt Drop Biscuits

Looking for a low cholesterol/heart healthy recipe for drop biscuits isn’t easy. Most recipes are either shortening or butter (or margarine…yuck!) but I wanted something that would use oil but as well not be a ton of oil. These mixed up quickly, baked in a few minutes and tasted wonderful. They were tender and soft, I will make them again for strawberry shortcake.

Yogurt Drop Biscuits

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

1 cup non-fat plain yogurt

3 Tbsp canola oil

Directions:

Heat the oven to 400° and spray a non-stick baking sheet with cooking spray.

In a small bowl mix the yogurt and oil together, set aside. In a large bowl whisk the dry ingredients together, drop the yogurt mix on top and quickly stir till the dough comes together (but don’t over stir). Use a 1/4 cup disher or similar and make 12 balls, place on the prepared baking sheet.

Bake for 15 minutes or until lightly golden brown.

Makes 12.

~Sarah

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