Diva Tasting: Split Pea and Biscuits…

Split Pea N Ham Soup App or Side


2 Tablespoons Butter

½ Onion, Diced

3 Cloves Garlic, Minced

1 Pound Ham, Diced

1 Bay Leaf

3 Cans of Peas

2 Quarts Chicken Stock

2 Cups Water

Sea Salt And Ground Black Pepper To Taste


Step 1 Place the butter in a large soup pot over medium-low heat. Stir in onion, and garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.

Step 2 Mix in ham, bay leaf, and peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve. Serve with oyster crackers or crostini and beverage.

Variation: Vegetarian version…Substitute 1 large package of sliced cremini mushrooms for ham. Can also be made in slow cooker on high for 5 hours.

Greek Yogurt Biscuits


2 Cups All-Purpose Flour

1 Tablespoon White Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Cup Cold Butter, Cut Into Small Cubes

½ Cup Cold Greek Yogurt

¼ Cup Cold Seltzer, Or More As Needed


Step 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.

Step 3 Place the bowl in the freezer for 5 minutes.

Step 4 Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.

Step 5 Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.

Step 6 Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.

Step 7 Bake in the preheated oven until golden brown, 10 to 15 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s