Biscuit Topping Food

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Steps:

• For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
• Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
• Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
• For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
• Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

BISCUIT TOPPING FOR POT PIE

Steps:

• mix together, pour over pot pie, bake @350 for 45 minute.

ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING

Steps:

• For filling:
• Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
• For biscuit topping:
• Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
• Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

VEGGIE POT PIE WITH A BISCUIT TOPPING

Steps:

• Make the filling: In a large skillet over medium heat, melt the butter. Add the onion, and cook it, stirring often, until it softens, about 5 minutes. Add the okra, the tomatoes, the sweet potato, the sherry, and 1/2 cup water. Simmer the vegetables for 10 minutes, adding more water if they begin to stick to the pan. When the sweet potatoes are tender, add the lima beans. Season the vegetables with the salt and pepper.
• Preheat the oven to 375 degrees. Make the biscuit topping in a food processor or by hand: To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
• To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
• Roll out the dough on a floured surface to fit a 9-inch pie pan or a 9-inch square baking dish.
• Transfer the vegetables to the 9-inch dish, and cover them with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.

BISCUIT COBBLER TOPPING

Steps:

• Topping sufficient for a 9 x 13 inch pan.
• Bake cobbler at 350 degrees until hot and bubbly.
• make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
• Whisk egg into milk.
• Stir in milk and egg until just blended.
• Spoon topping on in dollops.
• Return to oven until biscuits are done.

CHICKEN POT PIE WITH BISCUIT TOPPING

Steps:

• Place the chicken in 2 quart saucepan and add enough water to barely cover.
• Bring to boil and then turn down the heat to simmer.
• Cover and simmer for 1/2 hour.
• Allow the chicken to cool in the liquid.
• Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
• Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
• Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
• Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
• Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
• Season with salt and pepper and place in a deep 2 quart baking dish.
• Top the mixture with the hard boiled egg slices.
• Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
• Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
• *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.

ITALIAN GROUND BEEF CASSEROLE WITH BISCUIT TOPPING

Steps:

• Preheat the oven to 375ºF. Spray a 13×9-inch baking dish with nonstick cooking spray.
• In a large skillet, cook the ground beef, breaking up as it cooks. When it is about half-way cooked through, add the onion and continue to cook until the onion is soft and the ground beef is fully cooked. Drain, if necessary, and season to taste with salt and pepper.
• Add the 3/4 cup water, tomato sauce and tomato paste. Simmer over medium-low heat for 15 minutes, stirring occasionally.
• Spread half of the hot meat mixture in the bottom of the prepared baking dish. Top with 2/3 cup of the mozzarella, then spread the vegetables evenly over the cheese. Top with another 2/3 cup of mozzarella. Spread the remaining meat mixture over the top. Sprinkle the remaining cheese over the top.
• Open the biscuits and split each biscuit in half lengthwise, making 16 thinner biscuits. Arrange layers of the biscuits over the top, overlapping, in 3 rows of 5 each. (You will have one half of a biscuit leftover.)
• Brush the melted butter over the tops of the biscuits. Sprinkle with the oregano. Bake the casserole until golden brown, about 25 minutes.

CHICKEN BISCUIT POT PIE

Steps:

• To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
• To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
• Preheat the oven to 450 degrees F.
• Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN POT PIE WITH BISCUIT TOPPING

Steps:

• Preheat oven to 375 degrees and grease a 3-quart casserole dish.
• Melt the butter in a large skillet with high sides or a Dutch oven. Add onion and celery and cook until soft, about 6 to 8 minutes. Add garlic and cook 1 more minute. Season with salt and pepper.
• Sprinkle the 1/2 cup flour over onion and celery and stir for 1-2 minutes.
• Gradually whisk in chicken broth and then heavy cream. Bring to a boil and add peas and carrots, chicken and thyme.
• Simmer until thickened. Season to taste with salt and pepper. Pour into prepared casserole dish.
• To make biscuit topping, stir together flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using your hands until there are no pieces bigger than a small pea. Stir in buttermilk just until combined. You may not need all of it. You just need enough for all of the flour to be incorporated.
• Drop biscuit dough evenly over top of casserole. Drizzle with melted butter and sprinkle with Parmesan.
• Bake for 30 to 35 minutes.

BISCUIT-TOPPED BEEF STEW

Steps:

• Special equipment: four 10-ounce ramekins For the beef stew: In a heavy saucepan, fry the bacon until crisp. Remove the bacon and reserve. Brown the beef slowly on all sides in the bacon fat and remove. Add the carrots and celery and cook for about 5 minutes. Add the reserved bacon and beef back into the pan. Sprinkle with the flour and some salt and pepper and toss to coat evenly. Add the wine and let it reduce by half, 2 to 3 minutes. Add the beef stock, thyme and garlic. Cover and cook over low heat for 1 hour. Add the onions to the stew and cook for an additional 15 minutes. Add the mushrooms and parsley, season with more salt and pepper and cook an additional 15 minutes. Preheat the oven to 450 degrees F. For the biscuits: In a bowl and using your fingers, mix together the flour and coconut oil very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds. Ladle the stew into four 10-ounce ramekins, filling them three-quarters full. Top each with a biscuit round and brush the biscuits with melted butter. Place the ramekins on a baking sheet and bake until the biscuits are golden brown, about 15 minutes.

HAMBURGER UPSIDE-DOWN CASSEROLE WITH BISCUIT TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 425 F / 220 C / Gas 7.
• In a large, heavy oven-safe skillet or Dutch oven, brown the ground beef in hot oil. Add remaining celery, onions, bell pepper, 1 teaspoon of salt, pepper, chili powder, garlic, and tomato soup. Simmer for 10 minutes.
• Drop parsley biscuit topping (instructions below) over hot mixture in skillet.
• Bake for about 20 minutes, or until the topping is golden brown.
• Carefully turn the casserole out (upside-down) onto a large platter or scoop servings out onto plates with a spoon. Serve immediately.
• Enjoy.
• Sift dry ingredients into a bowl. With fingers, a pastry blender, or forks, in the shortening and butter. Stir in parsley and milk, only until flour is moistened. Drop onto the hot ground beef mixture and gently spread. Bake as directed above. You Might Also Like Cabbage Rolls With Ground Beef and Rice Beef and Bean Burritos Easy Burrito Casserole

CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING

Steps:

• Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.
• Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
• Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)
• Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving.

BISCUIT TOPPING

Steps:

• Preheat oven to 375.
• Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.
• Add the soy milk and stir until the particles cling together.
• Pour over pie and bake.