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chicken and biscuits

(1 rating)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

This a comfort food for my husband and as soon as it begins to cool down he asks me to make it. We had friends for lunch on Sunday that were traveling through and it was perfect because we didn't know exactly what time they would arrive.

►
(1 rating)
yield 10 -12

Ingredients For chicken and biscuits

  • 4-5 lb
    whole chicken
  • 2 tsp
    kosher salt
  • 1 tsp
    whole black peppercorns
  • 1
    celery stalk, broken to fit pot
  • 1 md
    onion, but in quarters, leave skin on
  • 2 md
    carrots, cut to fit pot, no need to peel
  • CHICKEN AND VEGETABLES
  • 5 md
    carrots, peeled and diced
  • 4
    celery stalks, diced
  • 1 md
    onion, diced
  • ROUX
  • 1/2 c
    all purpose flour
  • 1/2 c
    butter
  • FINISHING
  • 2 c
    cream
  • 1/4 c
    fresh parsley, chopped
  • 12 oz
    peas, frozen petite
  • cream cheese, chive and buttermilk biscuits for serving
  • BISCUITS
  • 2 1/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 tsp
    kosher salt
  • 1 tsp
    sugar
  • 1/2-1 tsp
    freshly ground coarse black pepper depending on how spicy you like your biscuits
  • 1/4 tsp
    fresh chives, snipped
  • 1/4 c
    butter, unsalted, cold cut into cubes
  • 4 oz
    cream cheese, cold
  • 3/4 c
    buttermilk, cold

How To Make chicken and biscuits

  • 1
    Place chicken in a large kettle. Add water to cover. Add salt, peppercorns, bay leaf, celery, carrots and onion. Bring to a boil and simmer covered until tender, about 2 hours.
  • 2
    Remove chicken and vegetables. Let chicken cool to remove from bone. Discard vegetables, I give mine to our dog. Strain broth and return to kettle. Add carrots, celery, and onions and simmer until vegetable are fort tender. Add cut up chicken back to kettle.
  • 3
    Make a roux using butter and flour. Add to simmering broth. Add 3-4 tablespoons chicken base to give more chicken flavor if desired. Just before serving add cream, parsley and peas. Serve over hot biscuits that have been cut in half. saucepan. Gradually add broth and cream. Cook until thick and smooth, stirring constantly.
  • 4
    I sometimes add sauteed mushrooms when I add the peas and cream.
  • 5
    BISCUITS: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
  • 6
    Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick. Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash. Bake for 15-18 minutes at 425-degrees.
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