Chicken Biscuits: Southern Comfort Duo

Chicken Biscuits: Southern Comfort Duo


Enjoy the comfort of Chicken Biscuits. A classic and hearty meal that's perfect for a cozy dinner. My Mama used to make this. We all loved it. This is my version. Her grandchildren used to request it as a birthday meal, and Mama gladly made it for them. It brings back fond memories, and I'm pleased to share it with you.

Chicken Biscuits: Southern Comfort Duo



Cook time: 30 Min  Prep time: 20 Min  Serves: 4-6
Ingredients
2 lg chicken breast
1 qt chicken broth
1 sm carrot, diced fine
1 stalk celery, diced fine
1 sm onion, diced fine
1 tsp ground black pepper
2 c self-rising flour
1/4 c butter, frozen and grated
1 c buttermilk
1 can cream of mushroom soup (10.5 oz)
2 Tbsp butter, melted
Directions
Test Kitchen Tips: Cream of chicken soup can be substituted for the cream of mushroom soup.
1. Spray the 9x9 pan with cooking spray. Set aside. Preheat the oven to 450 F. Boil the chicken breast in a large pot with broth, carrot, onion, celery, and black pepper until the chicken is tender and broth is reduced by at least half (about 30-45 minutes). This can also be made with leftover rotisserie chicken. Just cook the vegetables in the broth. It adds so much flavor. Then when it is reduced toss in the shredded pre-cooked chicken to warm it through.
2. Remove the chicken from the broth and shred or chop the chicken. Place it in the sprayed 9x9 pan. Remove any bone, skin, or gristle and discard.
3. Optional: Add the vegetables from the broth.
4. Add the can of soup to a bowl. Stir in 1/2 soup can of the broth and stir to combine. It should be thick.
5. Pour it over the chicken. Place this in the oven to keep it warm while you make your biscuits. Or, pour it back into the pot and keep it warm on the stovetop.
6. Pour the flour into a large mixing bowl. Add the grated butter to the flour. Work the butter into the flour using a dinner fork. The flour/butter mixture should look a little like coarse cornmeal. *You can use an equal amount of solid shortening like Crisco, beef tallow, or lard if that is what you have.
7. Make well in the center of the flour and pour in the buttermilk. Stir it gently with the fork. Do not beat the batter. If more liquid is needed, add 1/4 cup of water to the measuring cup for the buttermilk and swirl the cup to mix the water with any remaining buttermilk. Add it to the flour 1 tsp at a time. As soon as the batter forms a dough, turn the dough out onto a lightly floured surface.
8. Dust your hands with flour and the top of the dough. Gently pat the dough into a 1/2 inch thick rectangle. Fold in the sides on top of each other. Then gently pat it to 1/2 inch thick again.
9. Remove the pan from the oven and set it near where you are making the biscuits. With a 2" or smaller biscuit cutter, press the biscuits out one by one.
10. Place biscuits in the pan on top of the chicken. The biscuits need to be touching each other and cover the chicken.
11. Brush the tops of the biscuits with the melted butter. Place the biscuit-covered chicken in the pan back into the oven on the center rack. Bake for 20-30 minutes until the biscuits brown on top and the chicken is bubbly. If the biscuits are browning before the chicken becomes bubbly, cover the pan with foil and cook until it bubbles, checking every 5-10 minutes (every oven is different).
12. Remove the pan from the oven. Brush the biscuits with any remaining melted butter.
13. Serve warm. 2 biscuits with the chicken make a serving. I serve this with 3 bean salad and sliced tomatoes. This recipe can be doubled and baked in a 13x9 pan. Cook time is the same.

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