Homestyle Chicken And Biscuits Food

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
• Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
• Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
• While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
• Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
• Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.

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.

CHICKEN BISCUITS

Steps:

• For the biscuits: Preheat oven to 400 degrees F.
• Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
• Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
• Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
• Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
• Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
• Bake 22 minutes.
• For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
• Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
• Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
• For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
• Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.

HOMESTYLE CHICKEN & BISCUITS

Steps:

• Heat the oven to 400°F Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
• Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
• Bake for 15 minutes or until the biscuits are golden brown.

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Mix soup, milk, cheese and pepper in 3-quart shallow baking dish. Stir in vegetables and chicken.
• Bake at 400 degrees F for 15 minutes. Stir chicken mixture.
• Top with biscuits. Bake 15 minutes or until biscuits are golden.

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Mix soup, milk, cheese and pepper in 3-quart shallow baking dish. Stir in vegetables and chicken.
• Bake at 400 degrees F for 15 minutes. Stir chicken mixture.
• Top with biscuits. Bake 15 minutes or until biscuits are golden.

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Mix soup, milk, cheese and pepper in 3-quart shallow baking dish. Stir in vegetables and chicken.
• Bake at 400 degrees F for 15 minutes. Stir chicken mixture.
• Top with biscuits. Bake 15 minutes or until biscuits are golden.

HOMESTYLE BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• In medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
• In small bowl, stir together buttermilk and all of the oil. Pour over flour mixture and stir until well mixed.
• On lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet.
• Bake for 12 minutes or until golden brown. Serve warm.

HOME STYLE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Coat chicken with honey; set aside.
• Mix ginger, pepper, bisquick and seasoned salt.
• Dredge chicken in bisquick mixture; coating well.
• Heat oil in a large skillet.
• Brown chicken well; set aside.
• In a large baking dish, spray a cooking rack with nonstick cooking spray.
• Place chicken on rack and bake for 30 minutes or until chicken is done.

CHICKEN BISCUITS

Steps:

• Preheat oven, and bake biscuits according to directions on package.
• Spray a nonstick skillet with cooking spray and heat over medium high.
• Cook the chicken and garlic for 5 minutes.
• Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
• Separate the biscuits in half, and set halves on plates and top with chicken mixture.