Lately the weather here has been described by forecasters as being "soupy". If you're from somewhere like the sunny valley of Northern California, than you (like me) probably have no idea what that means. Having no clue why our weather lady was talking about food, I ended up perhaps taking the forecast too literally, as I decided recently that I wanted to make a summer soup for dinner. Full of squash, tomato, hatch green chili and shredded salsa chicken, I think this soup was exactly what forecasters meant when they said "Bear down for a soupy week". Or perhaps they meant the 70% humidity?
To go along with my summer soup (recipe not included, as it's just throwing essentially whatever veggies you have in a crock pot with some broth and chicken and simmering on high for 3 hours and low for 1-2 more hours) I made some parmesan biscuits. With my hunnie assisting me, these biscuits were prepped and cooked in under 30 minutes. They were great with our summer soup, and I think they'll be great with some fried chicken and gravy tonight.
2 cups all purpose flour
4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoon butter, softened
2 tablespoon shortening, softened
1/2 cup shredded parmesan + 2 tablespoon
3/4 cup whole milk
1-2 tablespoon water
Sift together flour, baking powder and baking soda. Stir in salt. Using a fork, cut in butter and shortening and dry mixture is crumbly. Then cut in 1/2 cup parmesan. Create a well in the center of the mixture and pour in 1/4 cup of milk. Use your hands (or the fork) to mix in milk, just until combined. Add another 1/4 cup of milk and repeat. Again, repeat for last 1/4 cup of milk. You want the texture of your dough to be sticky, so if necessary, add water until stickiness is achieved. Drop biscuits onto cookie sheet or spread in a cast iron biscuit pan. Sprinkle remaining parmesan on top and bake at 425 degrees Fahrenheit for 15-20 minutes.