2-3/4 c all-purpose flour
1 tbsp baking powder
1 tsp Italian Seasoning, divided
3/4 tsp garlic powder, divided
1/4 tsp salt
1 c shortening
1 c buttermilk
1 c shredded Parmesan cheese
2 tbsp unsalted butter, melted
2 tbsp unsalted butter
1/2 lb cleaned and sliced button mushrooms
1 c chopped onions
1 (10-3/4 oz) can cream of mushroom soup
1 c milk
2 c CHOPPED COOKED TURKEY
1 (8-oz) package frozen peas and carrots, thawed
2 tbsp cornstarch
1/4 c dry sherry
Preheat oven to 425 degrees F.
Combine flour, baking powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly.
Using a fork, mix in buttermilk and cheese and stir until mixture forms a soft dough.
Drop dough by 1/4 cupfuls onto greased shiny metal cookie sheet or baking sheet lined with parchment paper.
Combine butter and remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder. Brush on biscuit tops.
Bake in preheated oven 10-12 minutes or until golden brown. Makes 1 dozen.
TURKEY A LA KING
Heat butter in large, nonstick skillet over medium-high heat. Sauté mushrooms and onion 1-2 minute or until crisp tender.
Add soup and milk, stirring well to blend.
Add turkey, peas and carrots; mix well.
Dissolve cornstarch in sherry. Add sherry to turkey mixture; cook and stir constantly for 2-3 minutes or until thoroughly heated and thicker.
Serve over hot Parmesan Biscuits.