Pimiento And Onion Biscuits
The other day I fixed a big pot of chicken stew knowing that cold weather was on it’s way, and boy is it here, BRRRR! With temps dipping down to the low 20’s here in North Florida, the fire place will be cranked up and we will be snuggled up in front of it while we catch a flick. I usually make drop dumplings with my chicken but I had come across this recipe awhile back and thought I’d try it with my stew. With the votes in, it was a split decision! Kenny really enjoyed them and although I did not rate them very high, I found that the next day served with a heaping of the chicken and gravy, it almost tasted like homemade chicken pot pie, so okay, that brought my rating up a little higher than my first vote. It’s really funny how one person can love a dish and the next person not really care about it. So I’ll leave it up to you and your personal taste buds!
- 1-3/4 cups biscuit mix
- ½ cup corn meal, yellow or white
- 2 tbsp melted unsalted butter
- 2 tbsp chopped, canned pimiento, drained
- 2 tbsp chopped sweet onion
- ⅔ cup milk
- Combine the first 5 ingredients with a fork.
- Stir in the milk just until no dry mix appears.
- Spoon onto an ungreased cookie sheet in 12 mounds.
- Bake in a 400 degree oven for 10 minutes or until golden brown.
Drop us a line and give us your vote………….Enjoy! Off tomorrow to finish up our Thanksgiving grocery list and to hopefully beat the maddening crowd………….later…… And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe