GRANDMAS BUTTERMILK BISCUITS RECIPES

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CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT) RECIPE ...



Chicken & Dumplings Like Grandma's (Crock-Pot) Recipe ... image

Kid approved chicken & dumplings made in the crockpot, with easy ingredients to throw into the crockpot in the morning before work. My son says this is as good as his Grandma's, so it must be pretty good! Note: Prep time does not include cooking the chicken...use already prepared chicken.

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Yield 5 serving(s)

Number Of Ingredients 8

2 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
2 (10 3/4 ounce) soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 (8 count) package refrigerated buttermilk biscuits

Steps:

  • Mix all ingredients except biscuits in the Crockpot.
  • Cut biscuits into quarters and gently stir into mixture.
  • Cover; cook on low for 4 to 6 hours.

Nutrition Facts : Calories 431.7, FatContent 20.3, SaturatedFatContent 5.3, CholesterolContent 47.7, SodiumContent 1779.8, CarbohydrateContent 40, FiberContent 0.6, SugarContent 6.5, ProteinContent 21.4

DEEP SOUTH DISH: GRANDMA'S HOMEMADE POTATO SOUP



Deep South Dish: Grandma's Homemade Potato Soup image

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Provided by Deep South Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 9

2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup chopped sweet onion
1/2 cup chopped celery
3 tablespoons all purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional

Steps:

  • Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
  • Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. 
  • Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

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An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.
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