Grandma Nancys Chicken And Biscuits Food

GRANDMA NANCY'S CHICKEN AND BISCUITS

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. In a large bowl combine flour, baking powder and salt. Using a pastry blender or knife, cut butter into mixture until it resembles coarse crumbs.
• 3. Stir in the milk a little at a time until a soft dough forms. Drop the dough onto a lightly greased or parchment-lined baking sheet (you should get about 6 biscuits). Bake for 12-14 minutes, or until light golden brown. Remove from oven and transfer to a wire cooling rack.
• 4. Meanwhile, in a large saucepan, combine 2 c. broth, carrots & celery. Heat on high, just until mixture comes to a boil and vegetables start to get tender.
• 5. Add the remaining broth and chicken and bring the mixture back up to a boil. Reduce heat to low; cover and allow it to simmer for 1-1/2 to 2 hours.
• 6. Remove the chicken from the pan and place it on a plate. Use two forks to pull it apart into bite-sized pieces. Set aside momentarily.
• 7. Meanwhile, whisk the cornstarch and cold water in a small bowl until thoroughly combined. Add mixture to the hot broth and whisk continuously over medium heat for 1-2 minutes. Add the chicken back to the saucepan and stir well.
• 8. To serve, split a biscuit horizontally and place it on a serving plate. Spoon a generous amount of chicken & gravy over the biscuits. Serve with mashed potatoes if desired.

GRANDMA ALMA'S CHICKEN AND DUMPLINGS

Steps:

• Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
• Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
• Yield: 2 to 4 servings as a side.

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

CREAMED CHICKEN AND BISCUITS

Steps:

• Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
• Chop onion.
• Heat butter in a small nonstick skillet over medium-high head until melted.
• Stir in onion.
• Saute until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepared baking dish.
• Bake for 15 minutes; remove from oven.
• Sprinkle baked layer with 3/4 cup of the Cheddar.
• Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
• Serve immediately.

CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)

Steps:

• 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

OLD TIME CHICKEN AND BISCUITS

Steps:

• Make Biscuits:.
• Put oven rack in middle position and preheat oven to 450°F.
• 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.
• Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
• Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
• 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.
• Make Chicken In Gravy While Biscuits Bake:.
• 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.
• Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
• Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
• Stir in lemon juice.
• 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.

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

GRANDMA'S BAKING POWDER BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.