Sweet Potato Biscuits

Generously butter a 9" baking dish. Put these dry ingredients in a large bowl:

1/2c corn flour

1-1/2c all purpose flour

1T ground chia-flax seeds

1-2t ground smoky cumin - optional

3-1/2t baking powder

2t brown sugar

1t salt

In a medium size glass bowl, whisk these together, then set aside:

1/2c oat milk

1/4c sour cream

1T white vinegar

3/4c baked, peeled, mashed sweet potato

6T very cold butter

Cut the butter into small cubes. Using a pastry cutter, combine with the dry ingredients until the butter is all chopped into flour coated, gritty little pieces.

Stir the sweet potato mixture into the butter-flour bowl. Using a heavy silicone spatula, cut through, scrape and combine best you can. Turn this out onto a floured counter, kneed it a bit, adding a little corn flour at a time, until it's no longer a sticky mass.

Pat it flat, on the floured counter, into a square about 3/4" thick. Cut this into 9 equal pieces. With floured hands, shape into balls and put in the greased pan, making sure each biscuit touches those around it. Chill in the 'fridge or freezer for an hour. After 45 minutes, preheat the oven to 350°.

1 egg yolk 

1-2t water

a sprinkle of smokey chili powder

Whisk those together and brush on the surface and edges of each biscuit. When the oven's up to temperature, bake for 45 minutes.  Cool 15 minutes. Serve with soup or chili, plain, or buttered. These would also be good with melted butter and jalapeño jam. . .Lin

Parmesan Everything Biscuits

• 1½c unbleached all-purpose flour
• ½c Bob's Red Mill corn flour
• 1T dry onion soup mix + 1T dry onions
• 1T everything bagel seasoning - optional
• 1-2t dry dill
• 1T baking powder

• 1½ sticks frozen butter - grated 
• ⅔c grated cheddar cheese
• ⅔c grated parmesan cheese

• 1 lg. egg
• ½c cold half and half + 1T white vinegar
• Eggwash: 1 egg + 1T half and half

Preheat your oven to 425°. Whisk the dry ingredients together in a big glass bowl. Quickly crumble the butter into this, mixing it with the flour to break up the big clumps. Add the cheese and repeat the technique to keep everything separated and crumbly. Lightly beat the egg, half and half and vinegar together, then add to the big bowl. Working quickly, combine everything with your hands until all the flour is incorporated.

Put this dough ball on a well floured surface. Kneed and fold the dough a few times then form it into a 5" x 10" rectangle. Cut this into 8 or 10 square-rectangular pieces. Put these on a parchment paper-lined baking sheet. Beat the egg wash until smooth and brush it over all surfaces of the biscuits. Sprinkle with everything bagel seasoning or flaked salt. Bake for 17-20 minutes, or until they're a light golden brown.

These go great with soup or chili. . .Lin

"Chicken In A Basket". . .so named by my friend Erick

24oz. chicken breast or thigh meat

2t +/- Rosemary Seasoning *

½ c chopped onion

2T butter

carrots

celery and tops

1 med. zucchini

3-5 big garlic cloves

4c water

2-3T corn flour

2 c frozen baby peas

1 14.5oz. can diced tomatoes - drained

1 15oz. jar Newman's Own Garlic Alfredo

1 8oz. can diced - drained water chestnuts

Clean the chicken up, regarding fat.  Cut away as much as you can, then cut it all in bite-size pieces into a 5 quart pot.  Add the seasoning now, or wait until later if you want.  Saute' this group 5 minutes.

Add the fresh chopped, diced or sliced vegetables, a little of the water, cover and simmer 10 minutes.  Pour ¾c of the water into a clear mug.  Stir in the corn flour, making a smooth paste.  Add this to the pot, then more water, and the next group of ingredients, EXCEPT the alfredo.  Once the vegetables are almost cooked, stir in the alfredo.

Pour this into a buttered 9"x13" glass pan or the equivalent.  Disclaimer:  Please don't bake this in an actual 'basket' - If you do. . .No, I will NOT come over and clean your oven!

😁

Top with biscuits, whole or cut into quarters.  Mix together a 'wash' of 1-2 tablespoons of melted butter, an egg yolk and a splash of water.  Brush this on the biscuits, sprinkle with shredded cheese and bake about 20 minutes at 350° until the biscuits are golden.

This will fill many hungry tummies. . .Lin

Sausage Gravy and Biscuits

This turned out a little thicker than we would have liked it, so I made a couple adjustments and changes in the recipe since the ingredient photo was taken.  I used flour instead of corn starch - and increased the amount of milk originally used.

1#  pork sausage

a grind or two of fresh pepper

1/2 onion - chopped

Brown the sausage until almost done.  Add the onion and continue to cook until sausage is very brown.  Drain off grease if you want.

In a 2 cup measure combine:

3T  flour

1/2c milk

Whisk together until smooth and thick.  Stir and slowly add more milk to the 1-1/2 c level.  When this is well blended with no lumps, add this to the pan where the sausage is cooking.  Stir and heat until mixture is thick and bubbly.  Serve over homemade or packaged baking powder biscuits.  Makes 4 servings. . .Lin 

Turkey Kielbasa, Beans and Biscuits

1/2  13.5oz pkg. - 3 individual size Turkey Kielbasas

1/2  lg  sweet onion

1/4  lg  sweet pepper

1     14.5oz  can of fire roasted diced tomatoes

1     14.5oz  can of beans - red, black or white

1/4  t +/- black pepper

Heat oven, then bake the biscuits.  Cut Kielbasas, saute with onion and pepper in 1T butter till a little browned.  Add can of tomatoes with juice and the drained and rinsed beans.  Check seasonings and add pepper if needed.  Simmer a few minutes until the biscuits are done.  Leftover biscuits can be cooled, bagged and refrigerated or frozen.  Serves 2-3 - Ready in 20 minutes. . .Lin