Week 2 of our Winter Workshops was a lunchtime session where we made a healthy carrot and ginger soup, Greek salad-in-a-jar and a tangy lemon-dijon vinaigrette! And, the lunch was topped off perfectly with these super delicious 3-Ingredient Biscuits!
I found these while experimenting & getting to know my Pampered Chef Deluxe Cooking Blender and these were listed alongside of a Broccoli & Cheddar Soup (which is also lovely) - but now, I think these little babies will be a must-have alongside any soup recipe!
3 Ingredients + 3 Simple Steps = 1 HUGE meal-time win!
Enjoy, and always remember to Savour Your Experience!
So, let's get cooking!
OBC TIP: Save the topping until you’re ready to bake! This topping can stay in the fridge or freezer until you’re ready to use! Baking from the fridge, you’ll likely need closer to 45 minutes, and if you’re cooking from frozen it will likely take close to 1.5 hours! From frozen, you’ll want to cook covered in foil for the first hour, add the topping and then finish baking uncovered for about 30 minutes!
Now, make It Your Own!
As mentioned, this is a basic recipe that allows you to get the technique of the Roux and the Mac & Cheese itself. Then, you can take this and make it your own with different short pasta shapes, add-ins, toppings and of course by selecting and combining different cheeses!
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