After recovering from a hacked web server most of the morning, I and rest of the family got a little hungry around lunchtime. With nothing planned for lunch, I wandered the kitchen trying to think of something quick and easy. Having had biscuits on the mind due to a pseudo-failure of a made-from-scratch batch last week, I settled on stuffing prepared dough with something. Grabbed a bunch of stuff from around the kitchen, mixed it together, and viola — an easy recipe for a lazy lunch.
Ingredients
1 cup shredded cheddar cheese
1 cup finely chopped cooked chicken
1 stalk celery, finely chopped
1 mini sweet pepper, finely chopped
1 whole green onion, finely chopped
1/3-1/2 cup Ranch dressing
1 package Pillsbury Grands buttermilk biscuits
Directions
Preheat oven to 350 degrees. Mix together all ingredients except biscuits in a small bowl. Separate biscuits and split each one into two layers. Slightly flatten each layer by hand. Put all eight bottom layers on a baking sheet or Silpat. Spoon chicken mixture onto each biscuit, distributing evenly. Cover each biscuit with its top layer and press around the edges to seal. Bake in preheated oven for about 22 minutes, or until top is golden brown. Makes 8 filled biscuits.
Nutritional Information
Per filled biscuit: 291 calories, 5g sugar, 16g fat, 752mg sodium, 12g protein.
Variations
If you don’t have mini sweet peppers, throw in a couple tablespoons of finely chopped red, yellow, or orange bell pepper. Next time, I might add something to slightly kick it up a notch — a dash of cayenne pepper, 1/4 tsp. mustard powder, a sprinkle of Old Bay seasoning, or maybe a few drops of Tabasco sauce.
You can also substitute a sour cream and mustard mix for the Ranch and make your own biscuits. Makes a rather tasty main course for dinner as well! (Not that that means the kids will eat it without a little prodding, alas…)