|chicken pot pie|
OK, I resized this photo to 50% its normal size before posting it. The problem is that I cannot test it to see if it will get larger when clicked on until after I've published it. This was a new recipe I found in a "Taste of the South's - South's Best Comfort Food". The pot pie wasn't hard to do, but took a little time. The boys liked it, I found it a little wanting. Next time I will cook my veggies longer and add more seasoning to the sauce. But it didn't fall into the 'never again' category... just the 'needs fix'in' one. Since it's a basic chicken pot pie recipe, I'm not including the recipe, but let me know if you should want it.
But I am going to post the recipe for the best Cheese Biscuits I've ever made/tasted (again IMO):
2 cup (8oz shredded sharp cheddar cheese - or whatever cheese you like, I tend to use a Mexican 4 cheese combo that is made by Kraft and has Phil Cr Cheese in it)
1 cup butter (I use unsalted)
1 cup sour cream (best with regular, not low fat or non fat)
2 cups self-rising flour (if you don't have self-rising - and I don't- just use 2 cups all purpose flour and add 2 teaspoons baking powder and 1 teaspoon salt)
Preheat oven to 425. Mix all ingredients. Spoon into a mini-muffin pan a Tablespoon at a time. Bake for 10 mins until biscuits are golden. Cool for 5 mins on wire rack.
Depends on how much dough you use, but should make 24 - 36 small (pop in the mouth) biscuits. I've also 'halved' the recipe and it came out great.