Sour Cream Biscuits With Sausage Gravy Recipes

Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.

Ingredients:

• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups all-purpose flour, plus more
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus
• 2 tablespoons, melted
• 1/2 cup sour cream
• 1/2 cup whole milk
• 8 ounces breakfast sausage links, chopped
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• Kosher salt, freshly ground pepper
• A 2 1/4″-diameter biscuit cutter

Instructions:

1. Preheat oven to 425°F. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.
2. Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4″ thick, then fold in half. Roll dough out again until 1/4″ thick, then fold in half again. Repeat once more, rolling out to a 3/4″-thick round.
3. Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1″ apart, and bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Brush biscuits with melted butter.
4. Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.
5. While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl with a slotted spoon.
6. Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don't let it color; this is a white gravy).
7. Gradually add milk, whisking until incorporated. Reduce heat to mediumlow and cook gravy, still whisking, until thickened, 8–10 minutes. Stir in sausage; season with salt and pepper.
8. Serve hot biscuits with gravy alongside for spooning over top.

Sour Cream Biscuits With Sausage Gravy • Yield: 8 servings
Ingredients:

• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups all-purpose flour, plus more
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus
• 2 tablespoons, melted
• 1/2 cup sour cream
• 1/2 cup whole milk
• 8 ounces breakfast sausage links, chopped
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• Kosher salt, freshly ground pepper
• A 2 1/4″-diameter biscuit cutter

Sour Cream Biscuits With Sausage Gravy Nutrition Facts:
• Diet:
• Calories: 186.09
• Fat: 236.99
• Carbs: 100.84
• Protein: 97.64
• Cholesterol: 199.96
• Calcium: 196.31
• Sodium: 155.72

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Breakfast Biscuit Sandwiches Recipes

Ingredients:

• 4 cups all-purpose flour, plus more for dusting
• 2 tablespoons kosher salt
• 1 1/2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 sticks unsalted butter, cubed and chilled, plus more for spreading
• 1 1/2 cups buttermilk
• 10 ounces sliced country ham
• 10 ounces sliced cheddar cheese
• 10 fried eggs, for serving
• Raspberry jam, for serving

Breakfast Biscuit Sandwiches • Yield: 10 servings
Ingredients:

• 4 cups all-purpose flour, plus more for dusting
• 2 tablespoons kosher salt
• 1 1/2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 sticks unsalted butter, cubed and chilled, plus more for spreading
• 1 1/2 cups buttermilk
• 10 ounces sliced country ham
• 10 ounces sliced cheddar cheese
• 10 fried eggs, for serving
• Raspberry jam, for serving

Breakfast Biscuit Sandwiches Nutrition Facts:
• Diet:
• Calories: 302.54
• Fat: 365.53
• Carbs: 139.61
• Protein: 262.84
• Cholesterol: 821.30
• Calcium: 425.20
• Sodium: 577.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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French Onion Biscuits Recipes

Ingredients:

• 1 8-oz. container French onion dip
• 1/4 cup milk
• 1 teaspoon dried parsley
• 2 cups biscuit baking mix
• 1 tablespoon butter, melted

French Onion Biscuits • Yield: 12 servings
Ingredients:

• 1 8-oz. container French onion dip
• 1/4 cup milk
• 1 teaspoon dried parsley
• 2 cups biscuit baking mix
• 1 tablespoon butter, melted

French Onion Biscuits Nutrition Facts:
• Diet:
• Calories: 62.92
• Fat: 50.71
• Carbs: 58.84
• Protein: 23.87
• Cholesterol: 13.81
• Calcium: 55.98
• Sodium: 129.23

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Biscuit Mushroom Bake Recipes

Ingredients:

• 1 pound(s) sliced fresh mushrooms
• 2 tablespoon(s) butter
• 3 tablespoon(s) all-purpose flour
• 1 cup(s) chicken broth
• 1/2 cup(s) milk
• 1 tablespoon(s) lemon juice
• 1 teaspoon(s) onion powder
• 1 teaspoon(s) garlic powder
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1/4 teaspoon(s) paprika
• 1 12-ounce tube refrigerated biscuits

Biscuit Mushroom Bake • Yield: 8 servings
Ingredients:

• 1 pound(s) sliced fresh mushrooms
• 2 tablespoon(s) butter
• 3 tablespoon(s) all-purpose flour
• 1 cup(s) chicken broth
• 1/2 cup(s) milk
• 1 tablespoon(s) lemon juice
• 1 teaspoon(s) onion powder
• 1 teaspoon(s) garlic powder
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1/4 teaspoon(s) paprika
• 1 12-ounce tube refrigerated biscuits

Biscuit Mushroom Bake Nutrition Facts:
• Diet: Balanced
• Calories: 78.58
• Fat: 70.41
• Carbs: 65.76
• Protein: 48.50
• Cholesterol: 26.82
• Calcium: 26.44
• Sodium: 168.86

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Biscuit Crostini Recipes

Ingredients:

• 1 (24-oz.) package frozen tea biscuits
• 2 tablespoons olive oil

Biscuit Crostini • Yield: 48 servings
Ingredients:

• 1 (24-oz.) package frozen tea biscuits
• 2 tablespoons olive oil

Biscuit Crostini Nutrition Facts:
• Diet:
• Calories: 163.66
• Fat: 120.89
• Carbs: 168.06
• Protein: 46.95
• Cholesterol: 0.00
• Calcium: 29.28
• Sodium: 115.41

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Basic biscuit dough Recipes

This simple recipe for cookie dough can be adapted to suit your tastes- experiment with different shapes and flavours

Ingredients:

• 250g butter, softened
• 140g caster sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 300g plain flour

Instructions:

1. Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.
2. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

Basic biscuit dough • Yield: 30 servings
Ingredients:

• 250g butter, softened
• 140g caster sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 300g plain flour

Basic biscuit dough Nutrition Facts:
• Diet:
• Calories: 174.69
• Fat: 209.29
• Carbs: 123.53
• Protein: 35.26
• Cholesterol: 227.87
• Calcium: 12.47
• Sodium: 1.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Bacon 'N' Egg Biscuits Recipes

Ingredients:

• 2 cup(s) Buttermilk Biscuit Mix
• 7 tablespoon(s) water
• 8 eggs
• 8 slice(s) American cheese
• 8 bacon strips, halved and cooked

Bacon ‘N’ Egg Biscuits • Yield: 12 servings
Ingredients:

• 2 cup(s) Buttermilk Biscuit Mix
• 7 tablespoon(s) water
• 8 eggs
• 8 slice(s) American cheese
• 8 bacon strips, halved and cooked

Bacon ‘N’ Egg Biscuits Nutrition Facts:
• Diet:
• Calories: 152.13
• Fat: 202.85
• Carbs: 57.19
• Protein: 124.71
• Cholesterol: 515.04
• Calcium: 147.19
• Sodium: 279.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Baby Buttermilk Biscuit Pizzas Recipes

Rather than making pizza dough from scratch, patting out biscuit dough for mini pizzas is a quick, fun shortcut that older kids, like our eleven-year-old niece Lauren, will enjoy joining in on. And the kids can top their own pizzas, too, if they like, piling on the cheese and pepperoni or, if you’ve got a strange kid who likes them like Bobby always did, with sliced olives.

Ingredients:

• One 12-ounce can refrigerated buttermilk biscuits
• 1/2 cup prepared tomato sauce
• 1/2 teaspoon dried oregano
• 2 cups shredded mozzarella (8 ounces)
• 4 ounces thinly sliced pepperoni rounds (optional)
• 1/4 cup grated Parmesan cheese (1 ounce)

Instructions:

1. Preheat the oven to 400°F. Lightly grease a baking sheet.
2. Place the biscuits on the prepared baking sheet and use the palm of your hand to flatten the dough to 1/4 inch in thickness. Divide the sauce evenly among the biscuits, top with a pinch of the oregano, then layer the mozzarella, pepperoni (if using), and Parmesan cheese.
3. Bake until the biscuits are golden and the cheese is melted, about 15 minutes. Allow the pizzas to cool slightly and serve warm.
4. Buy the pepperoni presliced in packages (found in your supermarket’s deli section) to make assembly even easier.

Baby Buttermilk Biscuit Pizzas • Yield: 10 servings
Ingredients:

• One 12-ounce can refrigerated buttermilk biscuits
• 1/2 cup prepared tomato sauce
• 1/2 teaspoon dried oregano
• 2 cups shredded mozzarella (8 ounces)
• 4 ounces thinly sliced pepperoni rounds (optional)
• 1/4 cup grated Parmesan cheese (1 ounce)

Baby Buttermilk Biscuit Pizzas Nutrition Facts:
• Diet:
• Calories: 118.96
• Fat: 146.31
• Carbs: 52.34
• Protein: 108.85
• Cholesterol: 105.84
• Calcium: 160.93
• Sodium: 334.01

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef 'N' Biscuit Bake Recipes

Ingredients:

• 1 pound(s) ground beef
• 1 16-ounce can(s) kidney beans, rinsed and drained
• 1 15 1/4-ounce can(s) whole kernel corn, drained
• 1 10 3/4-ounce can(s) condensed tomato soup, undiluted
• 1/4 cup(s) milk
• 2 tablespoon(s) finely chopped onion
• 1/2 teaspoon(s) chili powder
• 1/4 teaspoon(s) salt
• 1 cup(s) cubed process cheese (Velveeta)
• 1 12-ounce tube refrigerated biscuits
• 2 to 3 tablespoon(s) butter, melted
• 1/3 cup(s) yellow cornmeal

Beef ‘N’ Biscuit Bake • Yield: 14 servings
Ingredients:

• 1 pound(s) ground beef
• 1 16-ounce can(s) kidney beans, rinsed and drained
• 1 15 1/4-ounce can(s) whole kernel corn, drained
• 1 10 3/4-ounce can(s) condensed tomato soup, undiluted
• 1/4 cup(s) milk
• 2 tablespoon(s) finely chopped onion
• 1/2 teaspoon(s) chili powder
• 1/4 teaspoon(s) salt
• 1 cup(s) cubed process cheese (Velveeta)
• 1 12-ounce tube refrigerated biscuits
• 2 to 3 tablespoon(s) butter, melted
• 1/3 cup(s) yellow cornmeal

Beef ‘N’ Biscuit Bake Nutrition Facts:
• Diet:
• Calories: 196.46
• Fat: 212.80
• Carbs: 112.34
• Protein: 169.94
• Cholesterol: 179.71
• Calcium: 133.91
• Sodium: 322.13

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sweet Potato Biscuits Recipes

They’re flakier and lighter than your usual biscuits because we’ve replaced some of the butter with the carotenoid-filled root vegetable. Stash any extras for a hearty Black Friday breakfast.

Ingredients:

• 1 medium sweet potato (about 5 ounces)
• 1 1/4 cups whole-wheat biscuit mix
• 2 tablespoons chilled unsalted butter, cubed
• 1/2 cup lowfat buttermilk
• 1/4 teaspoon ground allspice

Instructions:

1. Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°F. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12″ x 4″ rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.

Sweet Potato Biscuits • Yield: 8 servings
Ingredients:

• 1 medium sweet potato (about 5 ounces)
• 1 1/4 cups whole-wheat biscuit mix
• 2 tablespoons chilled unsalted butter, cubed
• 1/2 cup lowfat buttermilk
• 1/4 teaspoon ground allspice

Sweet Potato Biscuits Nutrition Facts:
• Diet:
• Calories: 49.18
• Fat: 47.31
• Carbs: 40.62
• Protein: 17.93
• Cholesterol: 22.99
• Calcium: 45.12
• Sodium: 91.93

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Salted caramel & peanut butter s'mores Recipes

What’s more delicious than a classic American marshmallow and cracker s’more? Our deluxe dessert version with toffee, chocolate, nuts and waffle biscuits

Ingredients:

• 16 waffle biscuit
• 8 peanut butter cups
• 8 tsp caramel (we used Carnation)
• sea salt flakes, for sprinkling

Instructions:

1. Preheat the grill to high and line a baking sheet with parchment. Put 8 waffle biscuits on the tray with a peanut butter cup on each and grill until it starts melting.
2. Put a tsp of caramel on the other 8 waffles and sprinkle a few salt flakes over each.
3. Sandwich the waffle biscuits together and enjoy with a cappuccino.

Salted caramel & peanut butter s’mores • Yield: 8 servings
Ingredients:

• 16 waffle biscuit
• 8 peanut butter cups
• 8 tsp caramel (we used Carnation)
• sea salt flakes, for sprinkling

Salted caramel & peanut butter s’mores Nutrition Facts:
• Diet:
• Calories: 475.76
• Fat: 477.56
• Carbs: 386.47
• Protein: 186.47
• Cholesterol: 31.65
• Calcium: 443.95
• Sodium: 499.93

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Biscuit-Topped Chicken Potpie Recipes

Ingredients:

• Biscuits:
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 9 tablespoons unsalted butter, chilled, cut into small pieces
• 1/4 cup plus 3 Tbsp. milk
• Filling:
• 1/2 cup heavy cream
• 2 1/2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 1/2 cups low-sodium chicken broth
• 2 cups frozen mixed vegetables, thawed
• 3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird)
• 1/2 teaspoon salt

Biscuit-Topped Chicken Potpie • Yield: 6 servings
Ingredients:

• Biscuits:
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 9 tablespoons unsalted butter, chilled, cut into small pieces
• 1/4 cup plus 3 Tbsp. milk
• Filling:
• 1/2 cup heavy cream
• 2 1/2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 1/2 cups low-sodium chicken broth
• 2 cups frozen mixed vegetables, thawed
• 3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird)
• 1/2 teaspoon salt

Biscuit-Topped Chicken Potpie Nutrition Facts:
• Diet:
• Calories: 174.67
• Fat: 242.43
• Carbs: 70.37
• Protein: 119.40
• Cholesterol: 274.82
• Calcium: 115.47
• Sodium: 156.99

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Amaretti & sultana cheesecake Recipes

Crunchy Italian amaretti biscuits and almond liqueur are the key in this baked creamy pudding

Ingredients:

• 100g sultana
• 3 tbsp Disaronno liqueur, plus extra to serve (optional)
• 50g butter, plus extra for greasing
• 6 digestive biscuit, crushed to crumbs
• 8 amaretti biscuit, crushed to crumbs
• 2 x 300g packs full-fat cream cheese (we used Philadelphia)
• 3 egg
• 170g pot soured cream
• 3 tbsp self-raising flour
• 1 tsp vanilla extract
• 175g golden caster sugar
• icing sugar, to serve
• roughly broken amaretti biscuits, to serve

Instructions:

1. Tip the sultanas into a bowl, add the Disaronno and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.
2. Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar – preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any Disaronno left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.
3. To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of Disaronno, if you like.

Amaretti & sultana cheesecake • Yield: 24 servings
Ingredients:

• 100g sultana
• 3 tbsp Disaronno liqueur, plus extra to serve (optional)
• 50g butter, plus extra for greasing
• 6 digestive biscuit, crushed to crumbs
• 8 amaretti biscuit, crushed to crumbs
• 2 x 300g packs full-fat cream cheese (we used Philadelphia)
• 3 egg
• 170g pot soured cream
• 3 tbsp self-raising flour
• 1 tsp vanilla extract
• 175g golden caster sugar
• icing sugar, to serve
• roughly broken amaretti biscuits, to serve

Amaretti & sultana cheesecake Nutrition Facts:
• Diet:
• Calories: 372.60
• Fat: 455.79
• Carbs: 241.47
• Protein: 119.15
• Cholesterol: 501.51
• Calcium: 274.75
• Sodium: 300.42

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Anytime Cheesy Biscuits Recipes

Ingredients:

• 2 cups biscuit baking mix
• 1/2 cup shredded Cheddar cheese
• 2/3 cup milk
• 1/4 cup margarine, melted
• 1/4 teaspoon garlic powder

Anytime Cheesy Biscuits • Yield: 18 servings
Ingredients:

• 2 cups biscuit baking mix
• 1/2 cup shredded Cheddar cheese
• 2/3 cup milk
• 1/4 cup margarine, melted
• 1/4 teaspoon garlic powder

Anytime Cheesy Biscuits Nutrition Facts:
• Diet:
• Calories: 88.00
• Fat: 106.56
• Carbs: 53.89
• Protein: 38.12
• Cholesterol: 26.23
• Calcium: 99.71
• Sodium: 160.95

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Wheat Biscuit Shortbread Recipes

This buttery shortbread is a treat for all ages. Kids can help stir the dough with a wooden spoon.

Ingredients:

• 2 sticks unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine salt
• 1 1/4 cups unbleached all-purpose flour
• 1 cup white whole-wheat flour
• 8 ounces semisweet chocolate

Instructions:

1. Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.
2. In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.
3. On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. Bake cookies for about 17 minutes, until golden and nearly firm in center. Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.
4. Finely chop semisweet chocolate. Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.

Wheat Biscuit Shortbread • Yield: 36 servings
Ingredients:

• 2 sticks unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine salt
• 1 1/4 cups unbleached all-purpose flour
• 1 cup white whole-wheat flour
• 8 ounces semisweet chocolate

Wheat Biscuit Shortbread Nutrition Facts:
• Diet:
• Calories: 211.30
• Fat: 255.88
• Carbs: 161.68
• Protein: 43.44
• Cholesterol: 161.97
• Calcium: 19.40
• Sodium: 50.84

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Alfredo Chicken 'N' Biscuits Recipes

Ingredients:

• 2 cup(s) chopped fresh broccoli
• 1 1/2 cup(s) sliced fresh carrots
• 1 cup(s) chopped onion
• 2 tablespoon(s) olive oil
• 2 cup(s) cubed cooked chicken
• 1 10-ounce carton(s) refrigerated Alfredo sauce
• 1 cup(s) biscuit/baking mix
• 1/3 cup(s) 2% milk
• 1/4 teaspoon(s) dill weed

Alfredo Chicken ‘N’ Biscuits • Yield: 10 servings
Ingredients:

• 2 cup(s) chopped fresh broccoli
• 1 1/2 cup(s) sliced fresh carrots
• 1 cup(s) chopped onion
• 2 tablespoon(s) olive oil
• 2 cup(s) cubed cooked chicken
• 1 10-ounce carton(s) refrigerated Alfredo sauce
• 1 cup(s) biscuit/baking mix
• 1/3 cup(s) 2% milk
• 1/4 teaspoon(s) dill weed

Alfredo Chicken ‘N’ Biscuits Nutrition Facts:
• Diet:
• Calories: 110.99
• Fat: 118.45
• Carbs: 58.77
• Protein: 112.62
• Cholesterol: 99.43
• Calcium: 119.11
• Sodium: 235.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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