1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup milk
1/4 cup finely chopped onion
1/2 cup chopped red bell pepper
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked turkey or chicken
1 cup frozen peas, thawed
1/4 teaspoon hot pepper sauce, if desired
Heat oven to 450°F. Place 1 1/4 cups flour, baking powder and salt in medium bowl; cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add cheese; mix well. Stir in enough milk until dough just sticks together.
Drop dough onto ungreased baking sheet into 6 mounds, 2 inches apart. Bake 9-11 minutes or until golden brown and toothpick inserted in center comes out clean. Loosen with metal spatula; remove from baking sheet.
Meanwhile, melt 1/4 cup butter in 3-quart nonstick saucepan over medium heat until sizzling; add onion and bell pepper. Continue cooking, stirring occasionally, 3-5 minutes or until tender. Stir in flour, salt and pepper until well mixed. Stir in turkey, half & half, peas and hot sauce; continue cooking, stirring occasionally, 3-5 minutes or until bubbly and thickened.
Split biscuits; place bottom halves of biscuits onto each of 6 serving plates. Spoon mixture over biscuits. Top with top halves of biscuits.
- Use your favorite part of the turkey for this recipe. Either dark or light meat will work. Some prefer the appearance of white meat in the creamy sauce.
- If you have leftover biscuits, just heat them in the microwave for a few seconds the next day. Serve them for breakfast or with dinner.