Vermont - The Green Mountain State, State flower: Red Clover

1. Crowley's Cheddar Cheese Soup
2. Lime Carrot Salad Vermont's own Chicken Pot Pie
3. Biscuits
4. Mess of Greens - Stewed Tomatoes
5. Raisin Brown Bread with Maple Butter
6. Rhubarb Crumble

Biscuits

2 to 2-¼ cups all purpose flour
1 Tbsp double-acting baking powder
1 tsp salt
¼ cup butter, melted
2 Tbsp butter, chilled and cut into ¼" bits
2 Tbsp lard, chilled and cut into ¼" bits
½ cup cold milk

Preheat oven to 450º. Combine 2 cups flour, baking powder and salt and sift them into a large chilled bowl. Add chilled butter and lard bits and rub together with fingers until they look like flakes of coarse meal. Add the milk. Beat with wooden spoon until smooth and can be gathered into a fairly dry, compact ball. If the dough remains moist and sticky, beat in up to ¼ cup more flour by the Tbsp full.

Place on a light floured board or Roul'pat and roll into a rectangle about 1/3" thick. Cut into 2" rounds. Place side by side over the chicken in the baking dish so they cover the top. Brush with melted butter and bake for about 25 minutes. Serve at once.

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