Oh my yum!

This is not a food blog. But, every once in a while I make up a recipe or two that turn out pretty fantastic. Tonight's dinner was excellent. To just say I made tomato soup and biscuits makes it sound pretty lame, but it was pretty fancy.

Tomato Soup
3 cans tomatoes, whole, diced, it doesn't really matter
1 c. water
2 chicken bullion cubes (I use the Knorr's ones sold on in the Mexican section at Wal-Mart)
3 cloves garlic, peeled
1/2 medium onion, chopped
1 bunch fresh basil (one of those little plastic boxes)
1 c. cream

Saute onion and garlic in 2 Tbsp. butter for about 5 minutes, over medium heat. Add tomatoes, water, and bullion cubes. Bring to a boil and simmer over low heat for about 30 minutes, stirring occasionally. Pick basil off of stems, and place half in blender with half tomato mixture. Blend until smooth. Repeat with remaining basil and tomato mixture. Pour back into pot. Add cream and season as needed with salt and pepper. Serve with biscuits (below).

Perfect Biscuits (similar to those ones they serve at Red Lobster)
2 C. flour
4 tsp. baking powder
3 tsp. sugar
1/2 tsp. garlic salt (I like Lowry's course garlic salt with parsley)
1/2 c. shortening
2/3 c. buttermilk (or regular milk)
1 egg
1/2 c. finely shredded cheddar cheese
3 Tbsp. butter
additional garlic salt

Combine flour, baking powder, sugar, and garlic salt. Cut in shortening, leaving large chunks of shortening. You don't want it fine or mealy, or that will make them not fluff up. Add cheese. Combine milk and egg and use a spatula to fold it into the flour mixture. Mix lightly (dough will be wet). Using a large cookie scoop, scoop onto baking tray in 12 equal portions. Wet hands and lightly press to flatten. Leaving them quite thick. Bake at 450 degrees for about 10-12 minutes or until lightly golden. Remove from oven. Brush with melted butter and sprinkle generously with garlic salt.
(Adapted from Taste of Home)

It's a crummy photo but I'm always more willing to make something if I can see a photo.