HayBug and I decided to share one of our favorite recipes with you.
Have you ever been to The Dixie Stampede and had that amazing soup and garlic butter biscuits?
If not you're missing out. The show is great and that soup is amazing.
I craved it SO bad when I was pregnant with L but couldn't see spending the $20 for a small bag every time I wanted it. (Although we did make a trip to see the show and get some mix (it's cheaper at the show)) So I hunted down the recipe.
Apparently it is in Dolly's Cook Book (which I really need to find) and someone had the recipe posted online.
So now I'm going to share it with you!
Below I'm going to post the recipes and the videos of us showing you how we do it. I hope you decide to try it. It's delicious!
Garlic & Cheese Biscuits
2/3 Cup water
5 tablespoons butter, melted
1 clove garlic, minced
5 1/2 cups baking mix
2/3 cup whole milk
2/3 cup shredded Cheddar Cheese
Preheat oven to 350* F. Combine the butter and garlic in a small bowl and set aside. Combine the baking mix with 2/3 cup of cold water and the milk in a medium bowl and mix just until a soft dough forms. do not over mix. Add cheese to dough and stir to combine. Using a teaspoon, drop the dough onto an ungreased cookie sheet. Bake until golden brown, about 10 minutes. Remove biscuits from the oven and lightly brush with the garlic-butter mixture. Serve warm.
Creamy Veggie Soup
3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoon all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cup water
3/4 cup finely chopped cooked vegetables
1 pint (16 fl. oz.) half and half
In a 3 qt. sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 min. Do not brown. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 min. Add half and half. Simmer until desired consistency. Stir constantly-do not boil. Garnish with parsley.