Melt 1 cube butter in a saucepan. Add 1/2 cup flour - mix well.
Add 2 cups milk. Bring to boil stirring constantly. Add more milk if too thick (I usually use 3 - 3 1/2 cups). Salt and pepper to taste.
Stir in:
- 1 cup peas, cooked
- 6-8 hard-boiled eggs, chopped
- 2-3 large potatoes - peel, dice, & boil just until cooked/soft
Scott eats it plain. I eat it over biscuits (see below).
This is one of our "you-can-always-count-on-a-full-belly" dinners. It's funny though, because both Scott and I grew up eating this in our families with a slight variation. Scott's family ate it with just potatoes and peas. My family ate it with just peas and eggs. So we stuck them together and it makes everyone happy.
Angel Biscuits
- 1 pkg. active dry yeast
- 3 Tbsp. lukewarm water
- 5 cups flour
- 1 tsp. soda
- 1 tsp. salt
- 3 tsp. baking powder
- 4 Tbsp. sugar
- 1 cup shortening
- 2 cups buttermilk
1. Dissolve yeast in warm water.
2. Mix dry ingredients together. Fold in shortening; add buttermilk, then yeast mixture. Stir thoroughly until moistened.
3. Knead a minute or two. No rising required.
4. Roll out to desired thickness ( 1/2 inch suggested). Cut into rounds. Brush with melted butter or margarine.
5. Bake on ungreased pan at 400 degrees for 12-15 minutes.
*The dough will keep for 1 week in the fridge, so use what you need. (I usually make up just enough for dinner, then roll out and bake a few more the next day so we can have them fresh).
This heavenly recipe came from a woman in my ward (she shared it in a RS cookbook). These are probably the best homemade biscuits I've ever had - love them.
