Ingredients
-
-
2
-
3/8
-
1
-
-
-
1
-
1 1/2
-
1 1/2
-
1/4
-
-
-
-
-
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. |
