More biscuits please!!!

You may remember the last biscuit class Jason & I completed for our anniversary in October.  Well for Christmas Jason gave me an all expense paid trip to Southern Season's Biscuit Making II.  In level I we learned the history of the southern biscuit & how to make a couple of simple buttermilk biscuit recipes.  In level II we learned how to put this previous knowledge to work & make more complicated biscuit recipes.  Unlike level I, we got hands on experience making each & every recipe this time.  We started with pimento cheese biscuits & sweet potato biscuits. 

The sweet potato biscuit is above & they served it with pulled pork & pineapple chutney.  The pimento cheese biscuit was served with a scoop of pimento cheese.  Cheese in the biscuit & on top of the biscuit-YUM!  Both were delicious.

Next we altered the biscuit recipe a bit to create dumplings for chicken n' dumplings.

They were ok.  I prefer the chicken n' dumplings at K&W; they're the best.  The dumplings we made were very thin & swam in broth.  They were flavored with lots of parsley & thyme which kinda over-powered the dish.  I could definitely see these being served in a fancy restaurant for $20.  I'll take the $3.59 serving from K&W any day! 

For dessert we turned the biscuit dough into a topping for fruit cobbler (my all-time favorite dessert).  I typically prefer a flaky crust on my cobbler rather than a drop biscuit crust but once we doused the dough with butter a few times & sprinkled sugar on top, it wasn't half bad.  In fact I was so excited about trying it that I missed taking a picture of mine altogether.  Luckily Jason isn't such a fast dessert eater so I was able to snag a half-eaten picture of his. 

Note the incredibly small dish of ice cream served with it.  Really?  How are you supposed to make that little bowl of ice cream last for the whole serving of cobbler?  Pretty impressive means of portion control I suppose.

Well now we've successfully passed levels I & II.  Unfortunately there isn't a level III.  But they did just start a class on cornbread, another southern staple.  Maybe that'll be for another occasion in 2012...