Sunday Supper: Buttermilk biscuits-Slow cooker Chicken & Apple cider Collard Greens
I don’t know what it is about fall, but I picture it looking like crisp cool mornings at the soccer field, warm coffee in my hand, and snuggled down into a fluffy sweater. As for sunday evenings, I can almost smell supper on the dinner table. A simmering pot full of chicken & collard greens. Buttermilk biscuits from scratch seems about right.
I’m also relying heavily on my crock pot this time of year. Pinterest has loads of crock pot meals, but this one didn’t come from Pinterest. This one came from the need to pinch my pennies together and make a home cooked meal for my family.
I’m starting something new here, and I really hope you like it. Sunday Supper recipes. I’ll be sharing an entire meal with you, but for the recipe below I’ll mostly be concentrating on one item from that meal. One item to make from scratch…home cooked and cozy. Within a few rounds of these Sunday Supper posts, you’ll have enough recipes to create warm and inviting meals that work with any budget.
In fact, most of the meals I cook for my family today come from the desire I had to fill my family on a budget that was next to nothing. There was there was a time when neither my husband nor myself had income flowing in. It always seemed though, that when I filled their bellies with warm comfort food, somehow the other areas that we were lacking in didn’t seem so big. We had food, laughter, our faith and each other…we were alright!
This weeks Meal
Slow Cooker Chicken & Apple Cider Vinegar Collard Greens & Homemade Buttermilk Biscuits
I whip up these biscuits all the time, they’re so easy & you’re going to love them! The trick to getting them soft and moist is to not over mix them. Mix just enough to get the ingredients combined.
- 2 cups of flour
- ¼ teaspoon of baking soda
- 1 tablespoon of baking powder
- 1 teaspoon kosher salt
- 6 tablespoons of butter very cold
- 1 cup of buttermilk
- Combine your butter and flour (I use a food processor, but you could also use a cutter) and pulse until the butter is pea size.
- Combine all other ingredients into your bowl, and mix (I’ve used the mixer & done it by hand. Either one is just fine)
Bake at 450 degrees for about 20 minutes or until the biscuits are golden brown and have set up.
**OK, so you may see that I’ve got more than just the above ingredients in my biscuits. I had some broccoli and cheddar cheese in my refrigerator so I threw those into my biscuits. I also had some sauteed onions and peppers & corn. This is a great way to get some extra veggies into the kids
** I always cook these in a cast iron skillet, I use the last pad of butter from the stick to coat the bottom of the skillet (put the skillet In the oven while it’s preheating, when you take the pan out, the butter will melt gently in the pan.
**Once you put the dough in the pan, flip it over, this way both sides of the biscuit will have butter on it.
Prepare your Collard greens by washing them thoroughly, and then I like to peel the leaf away from the stem. Grab the leaf from the bottom of the stem and slide your finger up the stem until the leaf is removed. Then chop your collard greens down to the size you desire and add them to the crockpot.
- 1 cup of water
- 3/4 cups of apple cider vinegar
- 1 tablespoon of paprika (optional)
- 1/2 tablespoon of red pepper flakes
- 1/2 teaspoon of cumin (optional)
- 3 teaspoons of salt
- 3 chicken bouillon (which I saved from the Ramen Noodle Redo recipe)
- 1 heaping tablespoon of chopped garlic
- 2-3 spanish onions chopped (or whatever onions you’ve got)
- 1 pack of frozen chicken (use whatever cut you want. I typically use drumsticks, but this time I used thigh…it was what I happened to have in the freezer) (the meat should stay frozen because of the amount of time your cooking the greens, you don’t want the meat to dry out)
- 1 pack of smoked turkey wings (I didn’t have any on hand this time)
- Super simple! Put all the ingredients in the crockpot, give it a mix to combine, turn it on to medium cooking time, and let it go for about 4-6 hours (depending on the amount of meat you use).
That’s it folks, your home will be smelling delicious in no time, just what Sunday’s should smell like!
We like our greens tangy, so we serve then with hot sauce (you’ve gotta try it). Oh, and of course we love our buttermilk biscuits, but we’ve also done cornbread too. Whatever you’ve got will do just fine.