Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Kara’s Homemade Biscuits March 24, 2013

Filed under: Kara,Quick Breads,Side Dishes — lewissisters @ 3:27 pm

It’s been awhile since I have posted. Life has gotten crazy with school. I am so glad there are only a few weeks left of this semester. I am ready for another break; writing papers is driving me crazy.
The other thing besides exercising and playing my drums that makes me happy is cooking. This week; however, that has not happened. I have had tons of work and I am not feeling well. Luckily, I have a solution; I have been saving this recipe for just this type of occasion.
Kara is back with another fantastic recipe. Have you ever wanted to make homemade biscuits? I did, and Kara had the most amazing recipe for the job. She said out of all the biscuit recipes she has tried, this recipe is the best and turns out every time. I am not an expert at making and kneading homemade dough, but the biscuits turned out great! I was able to make a dozen biscuits. I used a glass because I don’t have a biscuit cutter. If I can succeed, so can you. Give this recipe a try. You will love it!
(If you do not have cream of tartar, don’t worry. The recipe works fine without it.)
As always, Kara, you totally rock! Thanks for the recipe!
Southern Gal Biscuits
(This comes from “Favorite Recipes from Quilters)
Makes 6 large biscuits
2 cups flour (gluten free all purpose baking flour)
4 tsps baking powder
½ tsp salt
2 Tbsps sugar
½ tsp cream of tartar (the recipe works without it)
½ cup shortening (You can use 1 stick butter,. It works great, just be sure to soften it in the microwave.)
¾ cup milk
1 egg, beaten
1. Preheat oven to 450. In a large bowl, whisk dry ingredients together.
2. Cut in shortening or butter until pieces are small and mixed in well.
3. Add milk and egg. Stir till everything is just incorporated. The dough will be stiff. Don’t overmix. Knead the dough 3 or 4 times to get it all consistent.
4. Roll out on a floured surface to a 1 inch thickness. Cut with a biscuit or cookie cutter. Place on a sprayed cookie sheet.
5. Bake at 450 for 10-15 minutes. (Check at 10 minutes.)
6. Serve them with butter and jam or honey. Or better yet, honey butter.


Chicken Pot Pie and Clothes November 5, 2016

Filed under: Chicken,Dinner,Gluten Free,Slow Cooker — lewissisters @ 3:47 am

Hey gals and gents!! It’s the older sister…. gasp…. yeah I make and appearance once a blue moon. 😊

Before I get to the recipe I wanted to let you all know that I am becoming a consultant for LuLaRoe! If you haven’t heard of LuLaRoe it is a clothing company that makes amazingly soft clothes that are modest and stylish. Their leggings are as soft as butter! Seriously no joke. Not to mention the clothes look amazing on every body type which is one of the many reasons I chose to become a consultant. If you would like to learn more about the clothes, try the clothes and even shop join my VIP Group on Facebook. I’m currently waiting for my inventory but am holding Giveaways of LuLaCash and Leggings which is a great way to get a chance to try the clothes! Here is the link to my group I would love to have you!!

 So the recipe I choose is a different take than the typical Chicken Pot Pie. It’s more like a Chicken Pot Dressing to put over a biscuit of your choice. Yum! Seriously it’s amazingly delicious!!


3-4 frozen chicken breasts

2 cans condensed cream of chicken soup

4-5 medium potatoes, peeled and diced

2 cups frozen peas and carrots

1 Chicken bullion cube

Salt and Pepper to taste

Optional Seasonings: 1 bay leaf, 1 tsp dried parsley, 1 tsp onion powder

½ -1 cup shredded cheese

Biscuit mix of your choice!

In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.

Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.

Prepare biscuits

Serve over biscuits

Top with shredded cheese.



Chicken, Rice and Veggies August 6, 2016

Filed under: Chicken,Dinner,Gluten Free — lewissisters @ 11:02 pm

Hi all!
This month’s recipe is an easy lunch or dinner to throw together. It only has three ingredients: rice, vegetables and chicken. For easy preparation, use a rotisserie chicken, shredded and skin removed.
This meal was created by our uncle. A few months ago, Grandma Muse and our uncle hosted my sister’s birthday lunch. Our uncle served this dish and told my mom how to make it. I have wanted to try this dish ever since and today my parents and I finally made it. We used a rotisserie chicken and concluded that this meal is delicious. It started raining when the meal was cooking; I thought it was perfect timing as we ate this meal for lunch.
This meal would be great with a fruit salad and some cornbread or biscuits on the side.
Here is the link to our fruit salad:
Here is the link for our cornbread:
Here is the link for our biscuits:
Easy Chicken, Rice, and Vegetables

1 box of Zatarains yellow rice
1 package of frozen mixed vegetables (any kind)
1 Rotisserie chicken, skin removed and shredded. Or cook chicken and shred.
1. Cook rice according to package directions.

2. Cook mixed vegetables according to package directions.

3. Remove skin from rotisserie chicken and shred, or cook chicken and shred.

4. Combined chicken, rice and vegetables in a bowl. Serve immediately.