Different Chicken and Biscuits

This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" and (adapted from the 1956 edition of the "Betty Crocker" cookbook). This chicken and biscuits recipe is different in that the chicken is baked and topped with peach halves and served with biscuits and gravy on the side. It is not the familiar version of chicken pulled off the bone in gravy, which is served over biscuits. I have not cooked this yet but decided to post this recipe for safe-keeping. It sounds like delicious, rich comfort food that could be enjoyed on a chilly day.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Chicken:.
  • Heat oven to 425°F.
  • In a paper bag, mix flour, salt, pepper and paprika.
  • Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
  • Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
  • Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
  • Bake for 45 minutes, then turn.
  • Biscuits:.
  • Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
  • Add shortening and milk and cut in finely.
  • Round up on a lightly floured cloth-covered board.
  • Knead lightly (about 30 seconds).
  • Roll or pat out to 1/4-inch thickness.
  • Cut into biscuits.
  • Assembly:.
  • Drain peach halves and place a whole clove in each.
  • After turning chicken, push to one end in pan.
  • Place biscuits in a single layer on the other end of the pan.
  • Place peach halves on chicken.
  • Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
  • To Make Gravy:.
  • Remove chicken, peaches and biscuits to serving platter.
  • Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
  • Bring to a boil.
  • Add about 1 1/2 cups milk and boil for one minute.
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"This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" and (adapted from the 1956 edition of the "Betty Crocker" cookbook). This chicken and biscuits recipe is different in that the chicken is baked and topped with peach halves and served with biscuits and gravy on the side. It is not the familiar version of chicken pulled off the bone in gravy, which is served over biscuits. I have not cooked this yet but decided to post this recipe for safe-keeping. It sounds like delicious, rich comfort food that could be enjoyed on a chilly day."
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  1. MarthaStewartWanabe
    This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" and (adapted from the 1956 edition of the "Betty Crocker" cookbook). This chicken and biscuits recipe is different in that the chicken is baked and topped with peach halves and served with biscuits and gravy on the side. It is not the familiar version of chicken pulled off the bone in gravy, which is served over biscuits. I have not cooked this yet but decided to post this recipe for safe-keeping. It sounds like delicious, rich comfort food that could be enjoyed on a chilly day.
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