chicken and biscuits

I am a native Floridian. So was my mother and grandmother. We are “natives”- wherever that term originated is beyond me. My father is from the south, although north from here- his grandfather founded North Augusta, South Carolina. James U. Jackson.  Pretty cool stuff.  Anyway, I love Southern food- and this is one my favorite comfort foods.

Now, this dish has a homemade sauce, fresh cooked chicken and scratch biscuits. I timed it. 35min. If you used cooked chicken, canned soup and biscuits it may top 10. LOL! 🙂

cook up 3 chicken breasts-I boiled mine. While that’s going-

make the  soup/sauce base:

melt 4 TBS butter, add 4 TBS flour to form a paste

add 3 C whole milk, 3 cubes chicken bouillon cubes, pepper, salt, parsley(2 tsp), garlic (1/2 tsp)finely chopped onion(1/4 cup)

bring to a boil- it will thicken add in 1/2 cup frozen peas/carrots and 1/2 cup frozen green beans and 1/4 c frozen corn kernels

Now while that’s going

your stove top will look  like this

now: get out this:

my dear sweet grandmother’s biscuit recipe is here (just click the word-duh 😉  )

I decided to show the step by steps, too

add the shortening to the dry ingredients

cut it in until it looks like this

add the milk- DON’T OVER-MIX!

It’s fine if it looks like this. Keep it thick. Don’t twist the cutter when you cut em…

brush then LIBERALLY with melted butter.

yum. Like that.

now, put these guys in the fridge- and chop up that chicken and add it to your sauce. Put that in your favorite casserole pan.

place both biscuits and casserole into a preheated 425°F oven for 8-12 minutes.

you can place the biscuits on top of the casserole- but I don’t like soggy bottoms-

mmm biscuits

I hope this post brought you some visual comfort. Enjoy and feel free to comment! 🙂 I have enabled comment moderation- don’t take it personal 99.9% are published.

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