Biscuits & Butternut Squash Salmon Pot Pie

Fresh from the oven biscuits – what a sight to behold!  I am told that my Grandmother, mom’s mom, always said a good biscuit needed no knife to cut it in half, it should easily tear apart.  Read on to find out how to create biscuits like these, I dare say, that put local breakfast fast food joints to shame! 
When I make biscuits, I like to have a stewed base ready to go and put the biscuit scraps on top for pot pie.  
I kept this pot pie simple and used 4 ingredients that happened to be in my cupboard/fridge: soup, barley, canned salmon, and carrots.  This turned out to be one of Eric’s favorite meals – use what’s available (U.W.A.).

In a dutch oven, mix 1 can of soup + 1/2 to 1 can of milk.  Use more or less milk depending on whether or not the soup is condensed.  

Grate or chop 3 carrots.  I started to grate my carrots and then realized in horror that I know Eric doesn’t like the texture of grated carrots and so moved on to chopping the remaining two carrots.  He didn’t seem to notice/mind when we had dinner.  🙂
Add 1/2 cup of barley pearls.  

Add 1 can of salmon.  Mix well.  Bring soup mixture to a boil and then turn to low.  Simmer for 35 to 40 minutes.  

While the soup is simmering, start the biscuit process.  I discovered that my biscuit recipe has an excellent flavor and texture when the flour ratio is half wheat and half all-purpose.  I am a big fan of Kin Arthur Flour – it is always high quality.  I don’t care what the cheapos out there say – I think there are a few ingredients not worth scrimping on and flour is one of them.  

Mix 1-1/2 cups all-purpose flour and 1-1/2 cups whole wheat flour, 4 teaspoons baking powder, 1 tablespoon sugar, 1teaspoon salt (I omit the salt since cream of tartar has plenty of sodium), and 3/4 teaspoon cream of tartar in a bowl.  
While making these biscuits I started wondering about cream of tartar and its purpose in this recipe.  I did some sleuthing and discovered some information on the Fooducate Blog, which by the way is a very helpful App for your smart phone that you should run and download right now.  Check out 8 Things to Know about Cream of Tartar – where you can learn facts such as this gem: Cream of Tartar is a natural sediment left over in barrels after making wine.  Who knew?!
Using a pastry blender, cut in 3/4 cup butter to the flour mixture, until the mixture resembles coarse crumbs. 

Make a well in the center of the flour mixture.  Add 1-1/4 cups buttermilk all at once.  Note: if you do not have buttermilk it is very easy to make – just use 1 tablespoon of lemon juice or vinegar per 1 cup of cow’s milk, almond milk, or soy milk.  Stir and allow the mixture to stand for 5 minutes before using.  

Combine mixture, just until moistened.  
Turn dough onto a lightly floured board.  Knead by folding gently and pressing dough 4 to 6 times or just until dough holds together.  

Pat or lightly roll dough to about 3/4 inch thick.  I prefer 1 inch thickness for fluffier biscuits.  

Cut dough with a floured biscuit cutter.  I still use my trusty juice glass dipped in flour before each use. 

Professional, no?
Place biscuits about 1 inch apart on a pan lined with parchment paper.  The parchment paper soaks up melting butter and prevents smoking in your oven.  Bake biscuits in a 450 degree oven for 10 to 12 minutes or til golden.  
At this point my soup mixture is thickened and bubbly.  

Without kneading again, I use the scraps to create the top of my pot pie.  The more you knead and handle biscuit dough, the tougher the baked biscuit will be.  So if you are going for the best texture possible, only your first pan will be pretty and biscuit-shaped.  The rest will be biscuit mutants.  Or, you can create a pot pie as I opt to do.  

Gently place biscuit scraps on top of the hot liquid.  Bake the pot pie in a 450 degree oven for 12 to 15 minutes or til golden.  

The finished product is a beautiful mix of soupy mix with fluffy biscuits.  

I wish you could scratch and sniff this photo – the house smelled delicious.  

Enjoy.  Hopefully you will have leftovers.  We barely had enough for another meal – even sick Greta ate this recipe up. 
Mommy’s Medley Butternut Squash Salmon Pot Pie
1. In a dutch oven, mix 1 can of butternut squash soup + 1/2 to 1 can of milk.  Use more or less milk depending on whether or not the soup is condensed.  
2.  Add 1/2 cup of barley pearls, 1 can of salmon, and 3 grated or chopped carrots.  Mix well.  Bring soup mixture to a boil and then turn to low.  Simmer for 35 to 40 minutes.  
3.  Mix up Biscuits Supreme – see below.  Gently place biscuit scraps on top of the hot liquid.  Bake the pot pie in a 450 degree oven for 12 to 15 minutes or til golden.  
Biscuits Supreme – from Better Homes and Gardens cookbook
1. Mix 1-1/2 cups all-purpose flour and 1-1/2 cups whole wheat flour4 teaspoons baking powder1 tablespoon sugar, 1teaspoon salt, and 3/4 teaspoon cream of tartar in a bowl.  
2.  Using a pastry blender, cut in 3/4 cup butter to the flour mixture, until the mixture resembles coarse crumbs. 
3. Make a well in the center of the flour mixture.  Add 1-1/4 cups buttermilk all at once.  
4. Combine mixture, just until moistened.  Turn dough onto a lightly floured board.  Knead by folding gently and pressing dough 4 to 6 times or just until dough holds together.  Pat or lightly roll dough to about 3/4 inch thick. Cut dough with a floured biscuit cutter. Place biscuits about 1 inch apart on a pan lined with parchment paper.  Bake biscuits in a 450 degree oven for 10 to 12 minutes or til golden.  Serve warm. 

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