old time chicken and biscuits

Name: Old Time Chicken and Biscuits
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: FOR BISCUITS; 2 cup(s) self-rising flour; 3/8 cup(s) cold unsalted butter, cut into 1/2-inch pieces; 1 cup(s) whole milk; - all-purpose flour, for dusting; FOR CHICKEN IN GRAVY; 1 medium onion, finely chopped; 1/2 - carrots, finely chopped; 1/2 - celery ribs, finely chopped; 1/4 teaspoon(s) salt; 3/4 teaspoon(s) black pepper; 3 tablespoon(s) unsalted butter; 2 tablespoon(s) all-purpose flour; 1 3/4 cup(s) reduced-sodium chicken broth (14 fl oz); 1/2 teaspoon(s) chopped fresh thyme; 1/2 cup(s) half-and-half; 3 cup(s) chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken); 1/2 teaspoon(s) fresh lemon juice

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Had this recipe for ages! It's a homey and old-fashioned comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.

(1 rating)

yield 6 serving(s)

prep time 30 Min

cook time 15 Min

method Bake

Ingredients For old time chicken and biscuits

FOR BISCUITS
2 c

self-rising flour
3/8 c

cold unsalted butter, cut into 1/2-inch pieces
1 c

whole milk
all-purpose flour, for dusting
FOR CHICKEN IN GRAVY
1 md

onion, finely chopped
1/2

carrots, finely chopped
1/2

celery ribs, finely chopped
1/4 tsp

salt
3/4 tsp

black pepper
3 Tbsp

unsalted butter
2 Tbsp

all-purpose flour
1 3/4 c

reduced-sodium chicken broth (14 fl oz)
1/2 tsp

chopped fresh thyme
1/2 c

half-and-half
3 c

chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 tsp

fresh lemon juice

How To Make old time chicken and biscuits

1
Make Biscuits: Put oven rack in middle position and preheat oven to 450°F.

2
Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
3
Turn dough out onto a floured surface and gently knead 7 or 8 times (Do not overwork, or biscuits will be tough).
4
Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
5
Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack.
6
Make Chicken In Gravy While Biscuits Bake:
7
Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
8
Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
9
Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice.
10
To Serve: Halve biscuits and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
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