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Chicken and Biscuits

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Chicken and Biscuits

Chicken and Biscuits

amanda

Equipment

  • - KitchenAid Stand Mixer with Paddle Attachment

  • - Oxo Good Grips Stainless Steel Biscuit Cutting Wheel

  • - Cuisinart Artisan Series 8-Cup Food Processor with Prep Blade

  • - Anodized Aluminum Baking Sheet Set (10 x 15 inches)

  • - KitchenAid Convection Toaster Oven

  • - Digital Meat Thermometer by AMSOIL

  • - KitchenAid Mix & Spread Paddle Attachment

  • - Jellyroll Pan by Fat Daddio (10 x 15 inches)

  • - Dashwood Oven Bags with Silicone Covers

  • - Amazon Basics Stainless Steel Measuring Cups & Spoons Set

Ingredients

  • 2 cups self-rising all-purpose flour

  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

  • 1 cup whole milk

  • All-purpose flour for dusting

  • 1 medium onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery rib, finely chopped

  • 1/4 teaspoon salt

  • 3/4 teaspoon black pepper

  • 3 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)

  • 1/2 teaspoon chopped fresh thyme

  • 1/2 cup half-and-half

  • 3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)

  • 1/2 teaspoon fresh lemon juice

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 450°F.
2

Instruction 2

Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
3

Instruction 3

Turn dough out onto a floured surface and gently knead 7 or 8 times. (Do not overwork, or biscuits will be tough.) Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack.
4

Instruction 4

Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
5

Instruction 5

Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice.
6

Instruction 6

Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
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