An old-fashioned favorite starring biscuits, leftover turkey

Thanksgiving usually means leftover turkey. If you're tired of sandwiches, try this old-fashioned favorite, which is as easy as it is delicious. It can be served atop toast points, toasted English muffins or, my personal favorite, flaky buttermilk biscuits.

TURKEY A LA KING

6 tablespoons butter

1/2 cup all-purpose flour

3/4 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1 cup water

1 teaspoon instant chicken bouillon granules

2 cups cubed cooked turkey

1 cup sliced fresh mushrooms

1/4 cup peas

1 teaspoon Herbes de Provence

Melt butter in a saucepan. Stir in flour and salt and pepper. Add milk, water and bouillon all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in turkey, mushrooms, peas and herbs. Heat through. Serve spooned over hot split biscuits. (Recipe below.)

Makes 4 servings.

-- Adapted from "Better Homes and Gardens New Cook Book"

FLAKY BUTTERMILK BISCUITS

9 ounces all-purpose flour (about 2 cups)

2-1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

3/4 cup buttermilk

3 tablespoons honey

Preheat oven to 400 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

Turn dough out on a lightly floured surface; knead lightly 4 times. Roll dough into a 1/2-inch-thick, 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds. Re-roll dough into a 9-by-5-inch triangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1-3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Makes 14 biscuits.

-- Cooking Light

(Gretchen McKay can be reached at gmckay(at)post-gazette.com.)

(Distributed by Scripps Howard News Service, www.scrippsnews.com.)

Must credit Pittsburgh Post-Gazette