Ingredients
-
-
2
-
3/8
-
1
-
-
-
1
-
1 1/2
-
1 1/2
-
1/4
-
3/4
-
3
-
2
-
1 3/4
-
1/2
Directions
Old Time Chicken and Biscuits, Homey and old-fashioned, this 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 , I had about 1lb left over baked chicken breast and 4 biscuits from sundays breakfast, and this was a fantastic way to use them up! I appreciated not having to use canned soup and was able to whip this up with what I had in the fridge If you are prone to making novice mistakes like me by cutting the carrots larger than the onions, this recipe is a little forgiving as you still have to simmer and boil the gravy for awhile yet I had forgotten the lemon juice It could’ve used a little acidity, but I wondered if 1/2tsp would make a difference anyway Hmmm My small changes were using a little half n half mixed with whole milk to make 1/2cup, and dried thyme leaves (still great, but fresh would be better) Next time I’ll think of doubling the gravy! Yummm, Yum! This is a perfect recipe and I’ll be using it again and again – hubby loved it, too! Your biscuit recipe is as good as mine, and I didn’t need buttermilk which I didn’t have anyway I mix my dough in a food processor: dry ingredients, pulse, add butter, pulse till crumby, add milk, pulse just till dough forms a ball, pat out on a floured surface 5 times to 1/2 , folding into quarters after each pat down, last pat to 1 , cut (I often do wedges for crispy tips), lay on baking sheet, bake This makes layers in the biscuits almost like those canned ones THANKS!
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Steps
|
1
Done
|
Make Biscuits: |
|
2
Done
|
Put Oven Rack in Middle Position and Preheat Oven to 450f. |
|
3
Done
|
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. |
|
4
Done
|
Turn Dough Out Onto a Floured Surface and Gently Knead 7 or 8 Times, (do not Overwork, or Biscuits Will Be Tough). |
|
5
Done
|
Pat Dough Into a 9- by 6-Inch Rectangle on a Lightly Floured Surface, Then Cut Into 6 (3-Inch) Squares. |
|
6
Done
|
Arrange Squares 1 Inch Apart on an Ungreased Baking Sheet and Bake Until Golden Brown, 15 to 18 Minutes. |
|
7
Done
|
Cool to Warm on Baking Sheet on a Rack. |
|
8
Done
|
Make Chicken in Gravy While Biscuits Bake: |
|
9
Done
|
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. |
|
10
Done
|
Stir in Broth and Thyme and Bring to a Boil, Stirring, Then Boil Over Moderate Heat, Stirring Occasionally, 2 Minutes. |
|
11
Done
|
Add Half-and-Half and Chicken to Gravy and Gently Simmer Until Chicken Is Heated Through, About 3 Minutes. |
|
12
Done
|
Stir in Lemon Juice. |
|
13
Done
|
to Serve: |
|
14
Done
|
Halve Biscuits and Put Each Bottom Half in a Shallow Bowl. |
|
15
Done
|
Spoon Chicken in Gravy Over Biscuit Bottoms and Cover With Biscuit Tops. |
