"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tuna Filled Hot Biscuits Recipe

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This recipe for Tuna Filled Hot Biscuits, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Giles
Added: Wednesday, January 21, 2009


2 c. flour
4 t. baking powder
5 T. shortening
1/2 t. salt
1/2 t. soda
1 c. buttermilk
Cut shortening into dry ingredients. Add buttermilk and knead 4 times. Roll out like one would for cinnamon rolls about 1/2 into thick.

1 can tuna
2 T. chopped onion
1 can cream of mushroom soup
2 boiled eggs, chopped
3 T. sliced olives

Spread on the biscuit dough. Roll and slice then bake in a 400 degree oven 15-20 minutes. Combine remaining soup with 1/3 c. water and heat in small pan. Serve gravy over the biscuits.




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