Try easy OLD TIME CHICKEN AND BISCUITS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
FOR BISCUITS 2 cups self-rising flour 3?8 cup cold unsalted butter, cut into 1/2-inch pieces 1 cup whole milk all-purpose flour, for dusting FOR CHICKEN IN GRAVY 1 medium onion, finely chopped 1 1?2 carrots, finely chopped 1 1?2 celery ribs, finely chopped 1?4 teaspoon salt 3?4 teaspoon black pepper 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 3?4 cups reduced-sodium chicken broth (14 fl oz) 1?2 teaspoon chopped fresh thyme 1?2 cup half-and-half 3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken) 1?2 teaspoon fresh lemon juice
DIRECTIONS
Make Biscuits: Put oven rack in middle position and preheat oven to 450F. 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. Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough). Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. 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. Make Chicken In Gravy While Biscuits Bake: 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. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes. Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice. 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.
by: Annacia
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