Chicken Shortcake Food

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CHICKEN SHORTCAKE

Steps:

• Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
• Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
• Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
• In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
• Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
• Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
• Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

CHEESY CHICKEN SHORTCAKE

Steps:

• In a skillet over medium heat, cook bacon until crisp.
• Remove with slotted spoon and save for later.
• In same skillet, add oil and fry onion, mushrooms, green and red pepper until soft.
• Add flour, stock cube, nutmeg, and black pepper, then milk and water all at once.
• Cook and stir until sauce thickens.
• Turn heat down to low, add chicken and cheese, stirring until chicken is heated through.

DIXIE CHICKEN SHORTCAKE

Steps:

• Make the cornbread:.
• Preheat oven to 450F and grease an 8" square pan.
• Sift dry ingredients together.
• Mix egg and buttermilk together and add to dry ingredients.
• Add melted butter and pour into prepared pan.
• Bake for approximately 18 minutes.
• Remove skin and bones from cooked chicken.
• Cut meat into small pieces.
• Make a sauce using chicken stock and flour; add chicken.
• Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
• Cut cornbread into 8 squares; split squares.
• Place lower half of cornbread on a plate; cover with some of the chicken mixture.
• Replace the top half and cover with more of the chicken mixture.
• Serve immediately.