by Sarah Steimer
Sort of looks like something out of a mush pot, but the way I set it up for the pictures makes it look sort of down-home chic.
For biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup butter
- 2/3 cup of milk
Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until the mixture resembles coarse crumbs. Make a well in the center and add milk all at once. Stir just until dough clings together.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter (or, if you’re like most and don’t have a “biscuit cutter,” a drinking glass works just fine). Bake at 450 degrees for 10 to 12 minutes or until golden.
Makes about 10 biscuits.
For chicken:
- 1/4 cup butter
- 1/3 cup flour
- 1 3/4 cup milk
- 1 cup chicken broth
- 2 cups chicken, poached and cubed
- 1/2 cup (or more) celery, chopped
- 1/2 cup (or more) carrots, chopped
- salt and pepper, to taste
- 1 can peas
Sauté celery and carrots in a pan with a tablespoon of the butter then remove from the pan. Add the rest of the butter to the pan along with the flour, salt and pepper, stirring constantly. Add milk and chicken broth all at once. Cook and stir until thick and bubbly. Cook for about a minute more, while stirring.
Add vegetables and chicken. Heat thoroughly. Serve over the biscuits and spoon peas over top, if desired.
Recipe adapted (by my mother, Martha Steimer) from: Better Homes and Gardens New Cookbook
Photo by: Sarah Steimer
So hungry I could blog 