Welcome to the Tales of a Kitchen Witch Blog.
Ingredients for filling:
4 cups of chicken broth or stock (I used my bone broth)
12 oz bag of mixed vegetables (carrots, broccoli, cauliflower) or equivalent fresh
2 tbsp coarse ground mustard (I used spicy brown)
4 potatoes, skin on, scrubbed and cubed
1 onion diced
1/2 c of flour
1/2 c of milk or cream
Preheat oven to 400 degrees.
Put all the vegetables into a deep sided baking dish, sprinkle with salt and bake for 30 minutes.
Heat the broth on a medium high heat, adding the flour and whisking out any lumps. I used to do this carefully, by first whisking the flour and a little broth in a separate bowl until smooth and then stirring into the larger pot of broth… but now I have an immersion stick blender, so I just dump everything into the pot and whiz it until smooth. Let it bubble and thicken for two minutes, then turn the heat down to medium and add the mustard and milk. Whisk it (or stick blend) it again. Adjust salt and pepper to taste.
When the timer for the veg goes, dump the sauce into the baking dish and stir everything up. Then top it with drop biscuit dough.
Easy drop biscuits:
2 c flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c melted butter
1 c milk
Mix it all up and drop by big spoonfuls onto the veg and sauce. Continue to bake for another 20-30 minutes until biscuit dough is browning and the potatoes are cooked through.
Also, I use this biscuit recipe for quick drop biscuits: Mix it up and drop by big spoonfuls onto parchment paper lined or greased cookie sheet and bake for about 10 minutes in a 450 degree preheated oven. (These biscuits are fantastic with a handful of cheddar cheese thrown in the dough!)