Chicken and Biscuits from Scratch
photo by dukeofsanchezz
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs cooked chicken breasts
- 5 stalks celery
- 1⁄2 large onion
- 6 pieces bacon
- 32 ounces chicken stock
- 8 ounces sour cream
- 1⁄3 cup flour
-
Biscuits
- 2 cups flour
- 1⁄2 cup shortening
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 3⁄4 cup milk
directions
- Preheat your oven to 375°F.
- Chop the celery and the onion into small pieces.
- Cut the bacon into 1/2" wide strips, like you are making bacon bits.
- Brown bacon and remove from pan and place on paper towel.
- Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts.
- On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
- Add the 1/3 Cup of flour to the celery and onion and mix together.
- Add the chicken stock and stir. Let the mixture get close to boiling.
- Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
- Turn the heat down, and begin to make the biscuits.
- In a large bowl mix together the flour, salt, sugar, and baking soda.
- Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
- Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball.
- Roll the dough with a rolling pin into a 1/4" thick sheet. Cut out the biscuits.
- Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
- Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.
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Reviews
-
I halved this recipe and it turned out a mess. The bottom was too soupy and the biscuits never rose. I salvaged it by taking it out of the oven, removing the biscuits, dumping the chicken mix into a sauce pan and simmering it until it thickened. (I also added more spice, as it was rather bland) Then I made a batch of my drop biscuits, partially cooked them, then returned everything to the oven to finish it up. I have no idea how to rate this recipe due to all of this, but I thought I'd let others know.
Tweaks
-
Great basic recipe. My whole family loved it. Here are my changes: Instead of the sour cream, I made a roux after sauteing the veg, then made a cream sauce, subbing out some of the chicken stock for milk. I also added salt, pepper, poultry seasoning, and some frozen peas & carrots. Didn't change a thing for the biscuits, but the next time I make it I'll try them with 1/2 butter and 1/2 shortening.