8 ounces biscuit forms
1/4 cup butter, softened
6 cups water
1 cup arrabiata
1 cup parsnip
1/2 cup chopped green bell pepper
1/2 cup sour cream
1/2 cup frozen sliced mushrooms
1/4 cup dry white wine
1/4 cup chopped green onions
In a medium bowl, stir together the biscuits and butter or margarine until bread crumbs are completely incorporated. In a small bowl, combine the water and 1 cup of water in a large saucepan and bring to a boil. When the water comes to a boil, stir in the flour immediately. Reduce the heat to a simmer and cook for 5 minutes. Stir in the remaining 1 cup water to the flour mixture, seasoning with salt and remaining 1 cup of water. Simmer for an additional 5 minutes.
Lower the heat to low, cover and simmer for about 50 minutes, or until the biscuit crumbles. Stir in the wine, 7 tablespoons of hot water, mushrooms, onion and remaining 1 cup of water. Reserve the soup. Roll the dough into 2 inch balls and place them 1 inch apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until bubbly and lightly browned. Cool completely before serving.