Friday, 3 April 2015

Creamed Salmon Biscuits

Foodie Friday

One of the side benefits of vacationing with Carla is that we eat the most amazing comfort foods.  Creamed Salmon Biscuits is just one of these dishes.

  • One large can of flaked salmon
  • Enough of your favourite biscuit recipe to cover a 9 x 11 inch jelly roll pan (we used gluten free Bisquick)
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup shredded cheese
  • 2 cup Almond milk
  • 2 Tbsps. gluten free corn starch
  • Tbsp. gluten free cornmeal
  • 1 Tbsp. Coconut oil
  • Salt to taste

  1. Make up the biscuit recipe
  2. Cover your jelly roll pan or counter top with the cornmeal and roll out the biscuit dough to a 9x11 rectangle
  3.  Saut√© the celery and onions in the coconut oil until the onions are translucent
  4. Spread the celery, onions and cheese on the biscuit dough and roll up the dough along the long side
  5. Cut the dough into 1 inch rounds
  6. Place the rounds in a 9 x 11 baking dish
  7. In a sauce pan combine the almond milk, salt, and salmon.
  8. Heat until the almond milk begins to boil
  9. Add corn starch and thicken to the consistency of thick cream (if it becomes too thick add more almond milk)
  10. Pour this over the biscuit round and bake as per the biscuit recipe
From our table to yours

Grandma Snyder
©2013-2015 twosnydergirls

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