Chicken & Broccoli Biscuit Bake

 Ingredients:

- 1 can (10.75oz) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2.5 teaspoons Worcestershire sauce

- 4 cups cubed cooked chicken
- 3 cups cooked broccoli florets
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese

- 2 tubes (12oz each) refrigerated buttermilk biscuits (NOTE: maybe try 1 tube, with the biscuits laid flat?)

- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed (or combination of dill weed and dried fennel)
- 1 teaspoon salt

Directions:

In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce. 

Stir in the cubed chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheddar cheese. Cover and bake at 375F for 20 minutes.

Separate biscuits and cut each in half. Arrange biscuits, cut side down, over hot chicken mixture. (NOTE: maybe try 1 tube instead of 2, with the biscuits laid flat.)

In a small bowl, combine the eggs, sour cream, celery seed, and salt. Pour over biscuits.

Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked (in particular, make sure the biscuits in the center are fully baked through).

Biscuits and Sausage gravy

 Biscuits

 

2 c flour

3 t baking powder

1 T sugar

1 t salt

1/4 t pepper

4 T cold butter (or 3 T butter and 1 T shortening)

3/4 c 2% milk

Gravy

 

1 lb ground pork sausage (sage, maple, or whatever you like)

1/4 c flour

2.5-3 c 2% milk

1 T maple syrup

1/2 t salt

1/4 t sage

1/4 t pepper

1. Mix flour, baking powder, sugar, salt, and pepper. Cut in butter. Add milk, stir until moistened. Turn onto a lightly floured surface and knead 8-10 times. Pt or roll dough to 1 in thickness and cut with floured 2 in biscuit cutter or top of glass. Place 1 in apart on ungreased baking sheet. 

2. Bake at 400 degrees for 14-17 min (until golden). 

3. Meanwhile cook sausage in skillet over medium, breaking into crumbles. Stir in flour until blended, then stir in milk. Boil, stirring constantly until thickened (3-5 min). Stir in remaining ingredients and serve with biscuits.

Red Lobster Cheddar Biscuits

If you've tried and like the cheddar biscuits served at Red Lobster, you'll find these biscuits similar but even better! A wonderful combo of Cheddar cheese and garlic makes these biscuits hard to beat.

Ingredients:

- 2 1/2 cups Bisquick baking mix (or 2 c flour, 1 T baking powder, 1/2 t salt, 1-2 T additional butter)
- 4 tablespoons cold butter
- 1 heaping cup grated Cheddar cheese
- 3/4-1 cup cold whole milk
- 1/4 teaspoon garlic powder

- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
- pinch of salt

Directions:

Preheat oven to 400 degrees.

Combine Bisquick with cold butter in medium bowl using a pastry blender or large fork. (Don't mix too thoroughly - there should be small chunks of butter about the size of peas.)

Add Cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined (don't overmix).

Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet. Bake 15-17 minutes, or until the tops of the biscuits begin to turn light brown.

After baking, melt 2 tablespoons of butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread the garlic butter over the tops of the biscuits.