How To Make Tasty Chicken Biscuits
If you are sick, sad, or sick on Mondays, this may be the best food in the world. It is warm, soothing, carburetor, and everything is done in one pot, so you do not have to break your kitchen. Because if you are sad, sick or grumpy, a lot of dirty dishes can make you sadder, painful or irritable (this is a well-known scientific fact). The recipe is also infinitely variable, so you can use it to clean your fresh / cold cellar.
Traditionally, you would probably include celery, but my sons do not like celery, so I did not use it. But you can pretty much use any vegetables you have: broccoli stalks, chard, regular potatoes. If you want to make it vegetarian, you can just add some beans and use vegetable stock. And no matter what biscuit recipe you make, it should work just fine – just cook it according to the directions of the recipe. In this version, I used Cooks’s Illustrated Cooking Science baking recipe because it takes one bowl and they turn out so fluffy and oily that you instantly overcome any runny nose.
Note 1: if you make chicken soup / stew in advance, please make sure it is hot when you are going to cook cookies. I know this sounds pretty obvious, but judging by the sad, sad experience, you will get burnt biscuit tops and loose bottom biscuits … it robs you of the goal of cooking something to make you feel better.
Note 2: There is nothing shameful about eating the bottom of all cookies – because this is the best part. They cook on a delicious broth and get dumplings (completely invented by this word) at the bottom, while preserving the structure of the cookies on top.
Important Kitchen Test:
When I cook for myself, it’s ninety-five percent vegetarian (I had to Google how to lure chicken), so I chose this dish to please my meat-loving husband. The dish was ideal for the beginning of autumn, rich in chicken and sauce and quite fragrant thanks to wine and fresh herbs. I will do it again, but I hope that you will not blame me if I cheat and use grilled chicken.
Items Required For This Recipe:
- 2 tablespoons of fat (bacon fat, olive oil)
- 3 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 large onion, chopped
- 2 tablespoons of oil
- 2 tablespoons general purpose flour
- Splash of white wine
- 2 cups of heated chicken broth (boiled liquid also works fine here)
- 3 cups boiled chicken, chopped or minced (I will not say if you use a grill)
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh thyme
- 1/2 teaspoon dried red pepper flakes
- Freshly ground salt and pepper
- Ghee, top
- For biscuit dough:
- 2 cups general purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons of butter, melted and chilled, plus 2 extra tablespoons for cleaning from above
- 1 cup buttermilk, chilled
Making Method Of The Chicken Biscuits:
In a saucepan with a thick bottom and in the oven (pan with saute or roasting pan), melt the fat over medium heat. Fry carrots, sweet potatoes and onions in it until cooked. Take out the vegetables and return the pan to the fire.
Melt the butter in the heat and then add the flour, whisking constantly, until the flour darkens and takes on a nutty smell. Add a splash of white wine and beat until most of the extra fluid has absorbed. Then one bucket each, add warmed chicken stock and beat until thick. You should end up with approximately 2 cups of sauce. You can make it thicker or thinner if you want, but you need enough liquid so that the cookies can absorb a delicious chicken (technical term) during cooking.
Add chicken, cooked vegetables, herbs and spices and mix. Adjust salt and pepper as needed. Allow the stuffing to cook over low heat for a while, so that all the flavors are cozy, about 20 minutes (or the amount of time it takes to prepare and drink a hot punch), but let your conscience be your guide here. Add more broth if it gets too thick. If you do this in advance, you can stop here and save or freeze.
Preheat the oven to 450 ° F. Place the biscuit dough on top of the filling in 1/4 cup spoon. Feel free to fill the cracks with waste – this is a comfortable meal, so the exterior is secondary. Use all these buns!
Cook for about 14–17 minutes or until all tops are golden. Remove and brush the top of the cookies with melted butter. Allow to cool for several minutes before serving.
