Grandma McGee's Mile High Biscuits

3 cups flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. cream of tartar
3/4 tsp. salt
1/2 cup shortening
1 egg, beaten
1 1/8 cup milk

Combine dry ingredients in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk all at once; mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll out to 3/4 inch thickness; cut with floured 2 1/2 inch biscuit cutter. Place on an ungreased baking sheet and freeze. When biscuits have frozen, they may be stored in a plastic bag in the freezer until needed.
To bake frozen biscuits, place on a lightly greased pan. Bake at 475 degrees for 12 to 15 minutes, until light brown. Yields 1 dozen.

That's how Grandma's recipe is written, but I have never frozen the biscuits. I always cook them up right away, and I never grease the pan.

Chicken and Biscuits

Ingredients:
1 can condensed cream of chicken soup
1/2 cup sour cream
2 cups chopped, cooked chicken
1 pkg. frozen mixed veggies, thawed
{Or boil some carrots, and use canned green beans and/or corn.}
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough

Directions:
Preheat oven to 350°

1. Mix soup and sour cream in 8" square baking dish {can be adapted}.

2. Stir in chicken, veggies, and cheese.

3. Place desired amount of biscuits in soupy-chicken-veggie mixture.

4. Bake uncovered at 350° for 35 minutes. Pay close attention though, it's really easy to overbake the biscuits. Just take it out when they're golden brown.

5. Enjoy with your lovely family, and tell me how it turned out!

Faster Method:
Mix and place everything minus the chicken, pop it in the oven, and run to the grocery store to pick up a rotisserie chicken to have on the side before it's done. Or maybe the biscuits and veggies are the side. Whichever you prefer. It's still good eatin'.