Chicken 'n' Biscuits

1 medium onion, chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups milk
1 tablespoon Worcestershire sauce
1/3 cup cream soup substitute mix plus 1 tsp. chicken bouillon OR 1 can cream of chicken soup
8 oz. water
1 (16 ounce) package frozen mixed vegetables
2 cups cubed, cooked chicken ( I used 2 chicken breasts)
2 tablespoons grated Parmesan cheese (I used cheddar as I didn't have any parmesan)
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil
1/2 cup milk or water
1 tablespoon minced fresh parsley


In a saucepan, saute onion in oil until tender. Stir in flour, basil and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Add cream soup and water. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.
Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees F for 30-40 minutes or until biscuits are lightly browned.

Pigs in a Blanket

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, cold, cut into small pieces (I used margarine)
1/2 cup grated cheddar cheese (optional, we omitted the cheese)
3/4 cup buttermilk (I used skim milk with a dash of vinegar added)
18 miniature hot dogs ( I cut 8 regular hot dogs in half and baked the last two biscuits without meat)

1 Heat the over to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl.
2 Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
3 Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
4 Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
5 With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness).
6 Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
7 One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
8 Bake for 12 to 13 minutes, until golden brown.