Baking Powder Drop Biscuits

This is my go-to recipe for biscuits and it's from my favorite cookbook...Better Homes and Gardens New Cookbook (we call it the red & white cookbook).  This is the perfect time of year for biscuits because of all the soups, stews and pots of chili we all make when it's cold and dreary.

Baking Powder Drop Biscuits

recipe courtesy

of

Better Homes and Gardens New Cookbook

2 cups all-purpose flour

1 tablespoon baking powder

1/4 to 1/2 teaspoon salt

1/3 cup shortening (sometimes I substitute butter)

1 cup milk

1.  In a medium mixing bowl stir together flour, baking powder and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  Make a well in the center of the dry mixture. Add the milk all at once.  Using a fork, stir just until moistened.

2.  Using a spoon or small ice cream scoop, drop dough onto greased baking sheet.  Bake in a 450 degree oven* for 10 to 12 minutes or until golden.  Remove biscuits from baking sheet and serve hot.  Makes 12 biscuits.

*I bake the biscuits in a 425 degree oven for 11 minutes because my oven tends to run hot.

Happy Baking!!!

Sausage & Swiss Chard Stew

Recently, hubby and I decided that we needed to add some new recipes to our repertoire.  I had heard about HelloFresh.com and thought we'd give them a try.  HelloFresh.com is a subscription meal service that provides it's members with 3 meals (regular and vegetarian) per week delivered right to your front door.  Each box contains 95% of the ingredientsn you'll need for each recipe (you have to provide oil, salt and pepper) and detailed recipe cards for each meal.  It's all very flexible...you can choose which weeks you want meals delivered and you are only charged for those weeks.  Right now, we're having meals delivered once per month.  This past week's meals were fabulous, but I think this one is my favorite. Hope you enjoy!

Sausage and White Bean Soup

with Swiss Chard

(recipe courtesy of HelloFresh.com)

makes 2 servings

6 oz Sweet Italian Sausage

1 can Cannellini Beans

1 carrot

1 onion

2 cloves garlic

1 pkg. stock concentrate (can use Swanson's chicken stock concentrate)

1 bay leaf 

1 bunch Swiss chard

1/4 c Parmesan cheese

1 tsp. red pepper chili flakes

1 tbsp. olive oil

1. Peel and finely chop the carrot. Halve, peel and finely chop 1/2 cup onion. Slice the chard leaves and stems (I omitted the stems). Mince the garlic. Drain and rinse the beans.
2. Heat 1 tablespoon olive oil in a pot over medium heat. Remove the sausage from its casing and cook, breaking up the pieces, for about 5 minutes, until golden brown. Set aside.
3. In the same pot, add the carrots, garlic and onion and season with salt and epper.  Add as many chili flakes as you dare.  Cook over medium heat for about 5 minutes, until softened.
4. Add the bay leaf, stock concentrate, 4 cups water and beans and season with salt and pepper. Cook for 10 minutes before adding the sausage and the chard.  Cook for an additional 2 minutes, until chard has wilted.

Finish:  Serve the soup in bowls with the parmesan cheese on top.

Nutrition facts (est. per serving):

Calories:  633

Carbs:  50g

Fat:  39g

Protein:  33g

Fiber: 17g

I followed the directions explicitly and this recipe makes much more than 2 servings.  Hubby and I each had a bowl at dinner and there was still enough leftover for 3 lunches.

Enjoy!!!