Home-made turkey soup with home-made biscuits

I'm recovering from my "Road Trip" and Thanksgiving by having a nice quiet day at home.  Been catching up on laundry, emails and figuring out what to do with the turkey leftovers!
I've decided to make a nice hearty turkey soup for tomorrows dinner, so right now I have the carcass simmering with some onions, carrots, celery, salt, pepper and bay leaves.  It needs to simmer for a few hours and then I'll refrigerate it and tomorrow I'll remove the meat, strain the broth and start in on the real soup making.
Usually I add diced carrots, onions and celery along with fresh or dried herbs, barley and rice or noodles of some sort.  Just before serving I like to add something green such as peas, broccoli and or parsley.

• How do you make your turkey soup?
• What do you make with your turkey leftovers?

It's a bit of a tradition in our house to also have some light and flaky home-made biscuits with our soup.
This is the recipe I use and they turn out great every time!!


Biscuits
2 cups all purpose flour
2 Tbsp. white sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tarter
1/2 cup cold butter or margarine (Brick style,  if using margarine do not use the soft container type!!)
1 cup of cold milk (or buttermilk)


   Put first 5 ingredients in a bowl and whisk well to combine.
   Cut butter into flour until the mixture appears crumbly and the butter pieces are no larger than pea sized.
   Pour in milk and stir quickly, but gently, to combine.  Turn onto a lightly floured board and knead gently 8-10times.  Pat dough until approximately 1/2" - 3/4" in thickness.  Cut into 12 pieces or cut using a medium round cutter.  Place on parchment lined baking sheet and chill for at least 1/2 hour. 
  Bake at 450 degrees F. for 12-15 minutes.  When cool enough to touch, remove biscuits from pan and place on wire rack.
(Handle the dough gently and whatever you do...don't overwork it!)


ENJOY!!


Monica