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Chicken and Biscuits Recipe

To make the perfect, homely, southern classic of chicken and biscuits then follow the below advice to serve 6 hungry people:

What you’ll need for the biscuits

½ cup of unsalted butter chopped into smaller pieces

2 cups self-rising flour

Flour for dusting

1 cup milk

What you’ll need for the chicken in gravy

1-2 chopped carrots

1 onion, finely diced

1-2 celery sticks, chopped

½ teaspoon salt

1 teaspoon black pepper

2 tablespoons flour

3 tablespoons unsalted butter

2 cups chicken stock

Freshly chopped thyme

½ cup half-and-half

3 cups cooked chicken

1 teaspoon lemon juice

Chicken and Biscuits Recipe

Method for the biscuits

Pre-heat your oven to 450 degrees Fahrenheit

Mix up the flour and butter in a bowl into a coarse mixture (doesn’t have to be perfectly smooth). Stir in the milk until you end up with a sticky dough. Knead the dough approximately 8 times but no more or biscuits will be tough.

On a floured surface, cut the dough into 6 squares of roughly 3 inches. Bake until a golden brown color which should take around 16 minutes. Once done, place on a cooling rack. For more amazing chicken ideas, go to

Method for the biscuits

Method for the chicken in gravy

Cook the onion, celery, carrot and salt and pepper over a medium heat until soft. Dust the vegetables with some flour, stir well and cook. Add the stock and fresh thyme then bring to the boil, stirring for approximately 2 minutes.

Add the half-and-half, along with the chicken to the gravy and simmer until the chicken is thoroughly cooked.

A great way to serve this dish is to cut the biscuits in half, layer the bottom halves in a bowl, pour over the chicken and gravy and then cover with the remaining biscuit tops.

Chicken Biscuit Recipes

Fried Chicken and Biscuits option

Fancy some mouth-watering chicken with a crispy skin? Then biscuits go just as well with fried chicken. For some genuine southern comfort, make the biscuits as directed above and follow these steps for gorgeously coated fried chicken:

What you’ll need

½ teaspoon spicy pepper sauce

1 cup buttermilk

Chicken breast, thighs or legs for frying

1 cup flour

1 teaspoon salt

½ teaspoon black pepper

Pinch of nutmeg

3 cups of frying oil


Using a one gallon resealable food bag, add in the buttermilk, hot sauce and chicken and shake until chicken is fully coated. Place in refrigerator for 2 hours.

Into a bowl, place the salt, flour, pepper and nutmeg and once fully refrigerated, dip the chicken pieces into the mixture. Place on a baking sheet for 5 minutes for flour to set.

Next, fry the chicken pieces until they turn golden brown or for about 10 minutes. Cover and cook in oven for an extra 20 minutes on 400 degrees Fahrenheit. Uncover the chicken and continue cooking for another 3 minutes to make the coating extra crispy. Remove and drain on paper towels for perfect, tasty fried chicken.

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