Have you ever been to the Dixie Stampede in Pigeon Forge, TN? It's an unforgettable experience. The show is fabulous no matter what time of year you go, but I must suggest you go during Christmas to see the nativity ... fabulous! The food though... The food is... The food... Mmmm. Last week, we did our own version complete with soup and biscuits, cornish hens, soup and biscuits, potato wedges, soup and biscuits, little corn on the cobs, soup and biscuits, ham steaks, soup and biscuits, and apple turnovers. Untrue to the original, we did of course use silverware, like spoons in our soup. Now I realize if you've never been there then that last statement might be a bit confusing. See, the DS doesn't offer silverware. There, you drink your soup from the bowl or sop it with the biscuits and likewise eat everything else with your hands. But when you don't have a horse show in front of you, it is kinda gross watching other people eat with their hands. The men though did end up picking up their bowl and gulping down their soup. My goodness, do I seem to be mentioning the soup a lot? Well, I should. It IS the best part! And it is the reason for this post. Here's what I did...
My Version Dixie Stampede Soup and Biscuits
Soup
- 16 oz bag frozen mixed vegetables (peas, carrots, beans, corn), thawed
- 2 Tbsp butter
- 5 Tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
- 1 1/2 cup heavy cream
- 1 qt. chicken broth
Melt butter in medium stock pot. Add vegetables and saute' till cooked thru and tender, stirring to avoid browning. Add flour, cook for 2 minutes. Dump contents in blender with 2 cups broth, puree. Pour puree back into pot, add remaining broth, increase heat and bring to boil. Add seasonings and cream, salt and pepper to taste.
Biscuits
- 2 cups all-purpose flour
- 2 tsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shredded extra-sharp cheddar cheese
- 1 1/2 cups heavy cream
Set oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt together and add 1/2 cup cheddar cheese. Add cream, stirring with wooden spoon until dough forms. Dump dough on countertop and knead by hand till smooth, about 30 seconds. Pat into 8-inch circle, cut into 8 wedges and place on baking sheet. Bake 7 to 9 minutes, remove from oven and sprinkle remaining cheese on top. Return to oven and bake for 7 to 9 minutes. *These biscuits are similar to scones so don't over-knead. They should be light and fluffy.
