Cheddar Biscuits

2 to 2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup buttermilk
3/4 cup shredded cheddar cheese


Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

Chicken Pot Pie

1/4 cup butter
1/3 cup flour
1/4 t. pepper
1/2 t. thyme
1 can chicken broth
3/4 cup milk
2 cups cooked, cubed chicken (2 breasts)
1/4 cup chopped onion (I use dehydrated)
1 can slice mushrooms (can use fresh)
1 bag frozen mixed vegetables

1 recipe cheddar biscuit topping

Heat oven to 425*. Melt butter in large frying pan. Stir in flour and pepper until smooth. Add chicken broth and milk. Blend all together with a whisk. Cook until thickened, stirring constantly. Add chicken and vegetables. Heat through. Pour into casserole dish. Cover with topping of choice. Bake 15-20 minutes until topping is browned.

á I typically use the cheddar biscuit topping. You can make a basic bisquick topping or use Pillsbury Grand rolls if time is an issue. Also, if you feel motivated, fresh veges would be great in this.

colonial pumpkin bars with cream cheese frosting

3/4 cup butter
2 cups sugar
1 (16 oz) can pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped pecans (optional)

cream butter and sugar together. blend in pumpkin and eggs. mix remaining ingredients together and add to creamed mixture. spread in a greased jelly roll pan (10x15) or for more of a cake-like treat, a greased 9x13. bake at 350 for 25-35 minutes depending on pan size. when cooled spread with cream cheese frosting. recipe to follow. store in airtight container.

Cream Cheese Frosting- (my achilles heel)

8 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs powdered sugar
1 tsp vanilla

blend cream cheese and butter well. gradually add powdered sugar and beat until smooth. add vanilla and blend well. lick bowl completely clean with index finger. :)