COD POTPIES WITH DILL BISCUIT CRUSTS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Make sauce for filling:
- Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
- Make crust:
- Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
- Make filling and bake pies:
- Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
- *Available at Bridge Kitchenware (800-274-3435).
COD POT PIE / PIES WITH DILL BISCUIT CRUSTS
Gourmet magazine showcased this recipe years ago and I've always loved making it for both family and friends. It's so easy, but really delicious.
Provided by Geema
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Wash leek well and cut into 1/2 inch pieces.
- Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
- Add flour and cook, stirring, for 1 minute.
- Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
- Sauce will be thick.
- Whisk together flour, baking powder and salt.
- Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
- Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
- Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
- Sprinkle cod with remaining salt and pepper.
- Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
- Top each ramekin with a biscuit then brush with melted butter.
- Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.
Nutrition Facts : Calories 707.7, Fat 40.6, SaturatedFat 25, Cholesterol 169.8, Sodium 1326.3, Carbohydrate 50.1, Fiber 2.3, Sugar 1.8, Protein 35.4
CHEDDAR, GARLIC, AND HERB DROP BISCUITS
these are SO yummy and fluffy I used to make about 6 dozen and bring them to potlucks.
Provided by Samantha Jacobs
Categories Other Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 F
- 2. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm.
- 3. Bake at 375 F for 15-20 minutes, or until golden brown.
- 4. Combine the melted butter, garlic powder, salt, onion powder, and parsley in a saucepan on the stove and mix together on low heat.
- 5. Brush the butter mix over baked baked biscuits immediately upon removing from oven
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