Honeymoon Chicken And Biscuits Food

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Heat the oven to 400 degrees 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.

COUNTRY CHICKEN AND BISCUITS

Steps:

• Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
• In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
• Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
• Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
• Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
• Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
• Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
• Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
• Stir together melted butter and garlic powder; brush over warm biscuits and serve.

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

Steps:

• Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
• Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
• Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
• Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
• Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
• Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
• In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
• Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

HONEY BUTTER CHICKEN BISCUIT

Steps:

• For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour.
• For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet chile in a bowl and set aside.
• Heat the oil in a large, heavy-bottomed pot to 350 degrees F.
• Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy.
• For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside.
• For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter.
• Preheat the oven to 375 degrees F.
• Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don't want to overwork your dough.
• Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet.
• Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down.
• For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed.
• For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy.

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.

HONEYMOON CHICKEN AND BISCUITS

Steps:

• Cook onion in 2 tb butter in a skillet over medium heat, about 3 minutes. Stir togather broth, sherry or water, 1/4 cup flour and seasonings and add to skillet. Cook 3 minutes or until thickened. Stir in chicken and vegetables. Pour into lightly grease 2 quart baking dish. Combine remaining 3/4 cup flour, oats and b.powder. Cut in remaind butter until crumbly. Stir in milk, egg white and syrup until moistened. Drop by 1/4 cupfuls onto chicken mixture. Bake @ 425 about 30 minutes. Enjoy!