NITA’S BABY BUTTERMILK BISCUITS AND CHEESY POTATO SOUP

PHOTO SUBMITTED BY Nina Stewart

• Lillian Dunford Bowen Nina Stewart could i have your recipe for cheesy potato soup..Please!!!
• Nina Stewart I don’t have an exact recipe but I can get you started..I just kinda put stuff in… So here goes. I start by crisping about 1/3 pound of maple flavored bacon cut into small pieces(set that aside). Peel and cube about 6 to 8 cups of potatoes dice 1 large white onion (put in large pot, just depends on how much you need) salt to taste
  Cook until potatoes are fork tender but not mushy. Add the bacon. I prefer to thicken mine with flour and milk (usually about 1/4 cup flour to 1 cup of milk will do). Then I add 16 oz pkg of velveeta..you may need to adjust things a little for your taste. I cook more by smell and taste than with a recipe..and the little biscuits are great with it
• Faye Womack Killian Nina Stewart, how did you make those nice looking biscuits?
• Nina Stewart I need to make them and try to measure everything out….(I just use self rising flour, buttermilk, and oil) I have never measured anything when making biscuits…Just learned by watching my mom..I do cut the small ones with a small lid…and I always bake my biscuits in an iron skillet that I get hot before I put the biscuits in (makes the bottom crispy) …once out of the oven I brush them with melted butter and cover with a towel until dinner time..gives them the pretty color.
• Faye Womack Killian Thank you, until recently I always seemed to make a good biscuit but somehow now they aren’t turning out right. It could be the flour. What kind do you use?

  Also what size is that iron skillet, looks like a lot of biscuits for one skillet. I think the biggest I have is like a 12 inch. I like the smaller size though is the reason I’m asking.
• Felicia Lisa Please please tell us the HOW-TO’s on these! I could see them being my go to rolls for all soups!! Thank you!!!
• Nina Stewart I am pretty sure my pan is only a 12 inch it might be a 14 but it will hold 10 to 12 regular size biscuits..i just pat my dough out a little thinner for the smaller biscuits..I use Hudson Cream self rising flour…(Its the only flour I have ever used) but I am sure any good biscuit recipe would work..Just find something about 1 to 11/2 inches to cut them…about the size of a votive candle holder or a baby food jar..there is only about 2 bites in one of them..I even make these for finger foods for my parties. a little piece of ham and cheese on them. My husband thinks they are the greatest thing ever…He keeps his fingers crossed that we are out of crackers so I will have to make them..
• Faye Womack Killian Oh that is small and I can see where they would be so good. I agree with your hubby, I don’t like big biscuits either. I don’t think we have Hudson Cream self rising flour around here. Never heard of that one. Thanks for telling me how you make them.