29 October 2012

The Great American Biscuit (with Hearty Chicken Noodle Soup)

My theory on baking and cooking: The easier, the better. I don't like wasting time with a lot of ingredients or additional steps. I've been looking for a decent biscuit recipe - one that doesn't require any cutting or whipping cream or a mixer. One thing that I've learned about biscuit recipes is that they almost all require cream of tartar. As a result, I have some on hand. I found this incredibly easy and incredibly good recipe online the other night. I made the biscuits for dinner when we had a chicken from the crock.

Dinner (or Breakfast) Biscuits


2 cups whole wheat flour
1 tbsp. baking powder
2 tsp. white sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup melted butter
1 cup milk


Preheat oven to 450 degrees. Mix dry ingredients together. Mix butter and milk together. Combine all of the ingredients until just moistened. Drop batter on a greased cooking sheet. Bake for 15 minutes.

There were a few biscuits left today, so I rounded up all of the ingredients for chicken noodle soup, including homemade chicken broth. Homemade chicken broth is ridiculously easy. Simply place the chicken carcass back in the crock pot after making the Best. Damn. Chicken. Ever. Leave all of the grease and extra veggies in the pot and cover everything with water. Set the crock pot on low and let simmer over night. In the morning, drain the liquid and discard the carcass.

Hearty Chicken Noodle Soup


1 large onion, chopped
3 garlic cloves, chopped
4 carrots, chopped
4 celery stalks, chopped
2 tbsp. olive oil
3 cups chicken broth
3 cups water
1 1/2 cups chopped chicken (or whatever is leftover from a crock pot chicken)
Handful wild rice
Handful noodles (I usually use egg noodles, but had farfalle on hand)
Salt and pepper
Fresh herbs


Sautee onion, garlic, carrots and celery in the olive oil until they are soft. Add the broth and water and bring to a boil. Add the rice and simmer for about 20 minutes then add the noodles and simmer for about 10 minutes. Season as needed.

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