Cookin’ with The Columns: A side for soup

It’s been so cold lately that it seems like all I can think of wanting to eat is soup.  

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I’ve made vegetable soup, chicken noodle soup, broccoli cheese soup…and ate some delicious tomato basil soup at our Bed and Breakfast meeting last week.  I keep a plastic container in my freezer and add bits of leftover vegetables as I have them.  Then when I am ready to make vegetable soup, I add them along with the cans of vegetables and tomatoes that are already in my recipe.   Cornbread is the addition that we usually think of to go with soup.  But these biscuits are a nice accompaniment with soup when you get tired of cornbread.  

(like Red Lobster)
2 cups buttermilk baking mix (like Bisquick)
2/3 cup milk
2/3 cup shredded Cheddar cheese
3 Tablespoons butter, melted
½ teaspoon garlic powder

In a bowl, stir biscuit mix, milk and cheese just until moistened.  Drop by tablespoonfuls onto ungreased baking sheet.  Mix butter and garlic powder and brush over biscuits.  Bake at 475 degrees for 8 to 10 minutes, or until golden brown.  Serve warm.  Makes 10-12.

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