Real Recipes From Real Home Cooks ®

old time chicken and biscuits

(1 rating)
Photo by: Bayhill
review
Private Recipe by
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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