Ingredients:
1 tube Jumbo butter biscuits
1 1/2 lbs chicken breast tenders, diced
3 tbsp butter
2 ribs celery and greens, chopped
1 medium onion, chopped
1 large carrot, peeled and diced
salt & pepper
2 tsp poultry seasoning
3 tbsp all-purpose flour
1 cup shredded, frozen hashbrown potatoes
1 pint half-and-half or cream
1 quart chicken stock
1/4 tsp nutmeg
1 cup frozen peas

Directions:

Preheat oven and Bake biscuits according to their package directions.

In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.

Ladle into bowls and top with a butter biscuit!

Ingredients:
3/4 cup sugar
1 tbsp ground cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup butter, melted & divided
4 oz cream cheese, softened
1/2 cup powdered sugar
1-2 tbsp milk

Directions:

Preheat oven to 350 degrees F.

Cut the biscuit dough into quarters with kitchen scissors. Mix sugar and cinnamon in a medium bowl.

Roll biscuit dough in the cinnamon/sugar mixture.

Place half of the biscuits into a greased bundt or tube pan. Drizzle with a 1/4 cup of the melted butter. Top with remaining biscuit quarters and remaining butter.

Sprinkle leftover cinnamon/sugar mixture over the top of the biscuit dough and butter.

Bake for 40-45 minutes until golden. Let loaf stand for 5 minutes. Invert onto a plate.

Glaze:

Beat cream cheese and powdered sugar in a bowl with an electric mixer until well blended. Add milk beating until desired consistency is desired. Spoon glaze over warm loaf.

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