Different Chicken And Biscuits Recipes

Steps:

• Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
• Bake at 400 degrees F for 15 minutes. Stir.
• Cut each biscuit into quarters.
• Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

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.

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.

Steps:

• Chicken:.
• Heat oven to 425°F.
• In a paper bag, mix flour, salt, pepper and paprika.
• Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
• Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
• Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
• Bake for 45 minutes, then turn.
• Biscuits:.
• Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
• Add shortening and milk and cut in finely.
• Round up on a lightly floured cloth-covered board.
• Knead lightly (about 30 seconds).
• Roll or pat out to 1/4-inch thickness.
• Cut into biscuits.
• Assembly:.
• Drain peach halves and place a whole clove in each.
• After turning chicken, push to one end in pan.
• Place biscuits in a single layer on the other end of the pan.
• Place peach halves on chicken.
• Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
• To Make Gravy:.
• Remove chicken, peaches and biscuits to serving platter.
• Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
• Bring to a boil.
• Add about 1 1/2 cups milk and boil for one minute.