Tomato Bisque and Flaky Biscuits or Apple Cheddar Grilled Cheese Sandwich
I am writing my Divvy Up Dining book and needing to review all the recipes. Unfortunately, many of the old tried and true blog posts have disappeared from my kitchen. When the food frenzy exploded over the past few years, it caught me in the excitement. With the internet being only a recipe away, it was easy to forget the old and experiment with the new. Everyone wanted to share their food ideas and for me exploring all the new trendy stuff was fun. I spent hours skimming through magazines, checking my instagram, and chatting food with friends, family, even strangers. Food was the topic everywhere: faster, fancier, and more fashionable. I was losing site of my simple roots. I needed to slow down. Hence, the resurrection of Divvy Up Dining. It always kept me focused on what I eat, how I eat, and why I eat.
As I peruse through the site, I am eager to make many of these recipes again. This one I chose yesterday. It is minus 2 degrees here and the only thing I wanted was comfort. This tomato bisque soup and the flaky biscuits I made to go with it satisfied me and it tasted as good as it did when I first tried it... perfect, easy. and delicious.
Melt 2 tbs butter and stir in ¼ cup of flour until well mixed then add 2 cups milk stirring constantly until thickened
28 oz can of tomatoes (diced or crushed)
1 tbs of dry basil or 5 fresh leaves
¼ cup parmesan cheese grated
salt/pepper to your taste
Cook on med/low heat for thirty minutes and stir often
2 C flour
1tbs baking powder
3/4 tsp salt
5 tbs cold butter,cubed
3/4 cup milk, cold
2 tbs of melted butter for brushing on top
Set oven to 400 degrees
Mix first three ingredients with spoon or use food processor. Also, you can use your hands for this recipe. Add butter and mix until pea size shapes form. Add milk and stir until just mixed. Let rest for a minute, then put on floured surface.
Roll out into 1-inch-thick rectangle, then fold and roll out again to about 1/2 inch thick. Cut out biscuits using a cookie cutter or glass rim about 2 inches.
Place on a baking sheet and brush with melted butter. You could sprinkle some pepper on top. Bake 10 – 12 minutes or until lightly browned on bottom and top. Watch carefully.
So easy and compliments this soup. The secret to this grilled cheese is thinly sliced apples, thinly sliced cheddar and thin layer of honey mustard. Did I say thin? Bake in hot oven or melt a bit of butter in a fry pan and grill on stove. Both ways are delicious.