Broccoli Cheese Soup and Cheddar Bay Biscuits

I haven’t posted any recipes in a while so thought this one would be a good one to get started with again.  Weather has been a bit wet and chilly and the other evening was a perfect night for a cup of soup and fresh, warm from the oven biscuits.  The biscuits are a knock off of the yummy ones they serve at Red Lobster.

Broccoli Cheese Soup and Cheddar Bay Biscuits

The soup is “soup”er easy to make and takes no time at all

Broccoli Cheese Soup

2 Tbls finely chopped onion
2 Tbls margarine or butter
3 Tbls flour
1/8 tsp pepper
2 cups milk
4 oz shredded cheddar cheese (1 cup)
1 1/2 cups chicken stock or broth
1 bay leaf
3 cups fresh chopped broccoli

In a large saucepan, cook onion in butter until tender. Stir in flour and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly, about one minute. Add cheese and stir until melted. Remove from heat. Combine chicken stock and bay leaf in medium saucepan. Bring to a boil. Add broccoli. Cook until just tender; DO NOT DRAIN. Add broccoli and cooking liquid to cheese mixture; stir until well blended. Remove bay leaf. Makes 5 (1 cup) servings.

Cheddar Bay Biscuits

Cheddar Bay Biscuits

2 1/2 cups biscuit mix (Bisquick)
1 cup grated cheddar cheese
3/4 cup milk
2 Tbls butter, melted
1/8 tsp garlic powder

Brush on top
1/4 cup butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley flakes
dash salt

Heat oven to 400 degrees. Combine first 5 ingredients until well combined. Drop approximately 1/4 cup portions of the dough to ungreased cookie sheet. Combine brushing mixture ingredients and brush on top of unbaked biscuits Bake for 14 to 16 minutes, until tops begin to turn light brown. Serve warm.