Monday, August 18, 2008

What's For Supper Ya'll? Biscuits, Biscuits and more Biscuits!

There's nothing like a warm southern biscuit. It's a staple in the traditional southern home. You can eat them for breakfast, lunch or supper! Heck you can even at them for a snack!

You've got your buttermilk biscuit, your cheddar biscuit, your chive biscuit, your ham biscuit, your sausage biscuit, your cinnamon biscuit - the list is virtually endless!

While a biscuit makes a great side to your meal, there's no reason why the biscuit can't be your meal!

For instance, serve up a country ham biscuit with a salad and a glass of tea, and oila! supper is served!

Making a good biscuit takes lots of practice. Once place I found for a good recipe is Pinch My Salt.

Here, the author goes into great detail about how to make the perfect buttermilk biscuit. With just a few simple ingredients, dedication and practice, you, too, can make the perfect buttermilk biscuit.

Now the supper part, be creative! You can put almost anything on a biscuit and it will taste good. Here's a few ideas:

Country Ham

Cajun Chicken Filet

Roast Beef

Shaved Turkey and Cheese

If you're not into baking biscuits, you could always buy them, but be picky where you buy them from. A hard dry biscuit does the whole biscuit society injustice!

One place you can buy them from is Callie's Charleston Biscuits! Callie makes her biscuits from scratch and they are delicious!

Butter up and enjoy!

1 comment:

carrie said...

thanks Elise! I love this site!


Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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