Savory Southern Chicken And Biscuits Food

SAVORY SOUTHERN CHICKEN AND BISCUITS

Steps:

• Preheat oven to 375°F.
• Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low and simmer, uncovered, 5 minutes.
• Stir in cornstarch mixture; cook 2 minutes.
• Stir in peas and pimientos; return to a boil.
• Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
• Bake 30 to 35 minutes or until biscuits are golden brown.
• Refrigerate leftovers.

SAVORY CHICKEN & BISCUITS

Steps:

• Also terrific with LIPTON* RECIPE SECRETS® Golden Onion Soup Mix.
• Preheat oven to 400F degrees.
• In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
• Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
• Stir in savory herb with garlic soup mix blended with milk.
• Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
• Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
• Bake 10 minutes or until biscuits are golden brown.

SAVORY SOUTHERN FRIED CHICKEN

Steps:

• NOTE: YOU CAN SINGLE-BREAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
• WHISK 2 quarts cold water (8 cups) with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved, for the BRINE.
• RINSE and blot chicken pieces; ADD chicken pieces to marinade; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator (preferably overnight), turning chicken as needed.
• INTO a large Ziploc bag, add the BREADING ingredients; BREAK up any clumps if present, by hand or using the back of a spoon; SEAL bag containing mixture; SHAKE well until combined.
• BEAT 4 eggs in a large bowl, for the EGGWASH; REMOVE chicken from brine with tongs; BLOT pieces with paper towels.
• TO SINGLE-BREAD CHICKEN: Dip one piece breaded chicken using tongs, into the eggwash to wet completely. Drop chicken into the breading. Roll chicken well in the breading to coat. Place breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. TO DOUBLE-BREAD CHICKEN: Add 5 teaspoons flour plus 1 teaspoon cornstarch to breading and mix well. Drop chicken into the breading and roll it well in the breading to coat. Drop chicken into the eggwash to wet completely. Quickly return chicken to the breading and roll again to coat well. Place double-breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces.
• PREHEAT manufacturer's recommended amount of peanut oil in deep-fryer between to 315°F (OR) preheat enough oil to immerse chicken completely in deep heavy stovetop pot between to 315°F (use a heat-safe thermometer to gauge).
• PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Notes on how to make STELLAR biscuits:.
• 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
• 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
• 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
• 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
• 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
• Directions:.
• Preheat oven to 450-degrees F.
• In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
• Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
• Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
• Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
• Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
• Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
• Brush tops of biscuits lightly with cream.
• Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
• VARIATIONS ON BISCUITS:.
• 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
• 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
• 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
• 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

SAVORY CHICKEN BISCUIT CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables, cheese, thyme and sage.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.