Thursday, January 24, 2013
Mushroom Bisque & Big Ol' Buttermilk Biscuits
I LOVE Mushroom Soup. Time to make my own.
2 lbs fresh chopped/sliced mushrooms (I used 1/2 fresh and 1/2 shitake freeze dried)
2 tbsp Butter (not Margarine)
8-10 cups milk
Salt (to taste)
Pepper (to taste)
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 cup Parmesean Cheese
Add milk and simmer, stirring often. When you are comfortable with the 'doneness' of the mushrooms, add the seasonings.
*To thicken: Start with 1/2 cup cornstarch dissolved into 1/2 cup more cold milk. Add to the pot along with the Parmesean cheese. Let simmer for a while longer to thicken up.
Buttermilk Biscuits from Scratch
Preheat the oven to 425 degrees.
3 cups flour
1 1/2 tsp salt
1 1/2 tsp powder
1/2 C Butter (cold)
Mix until crumbly.
3/4 C milk + 2 Tbsp lemon juice
Just enough water to have sticky biscuit consistency (not too wet) about 1/8- 1/4 cup.
Flatten out a little bit - but keeping fairly thick and 'cut' biscuits using a cup with a thin/sharp edge.
Bake for 12-15 minutes and pull before browned. Pull the top off of one to see if the middle is done for sure. You don't want these over done.
*Variation: Add 1 tsp garlic powder and 1/2 cup sharp cheddar cheese for a scratch version of my Easy Cheddar Biscuits from last week.