Chicken and Biscuits from Scratch

Recipe by dukeofsanchezz
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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