Easter Biscuits Recipes Recipes Recipe For Chicken

EASY CHICKEN AND BISCUITS

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.

CHICKEN BISCUITS

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.

BISCUIT-WRAPPED FRIED CHICKEN

Steps:

• Marinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl. Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight.
• Make the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick). Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes.
• Fry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
• Preheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down. Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika. Bake until golden brown, about 12 minutes. Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.

CHICKEN STEW WITH BISCUITS

Steps:

• Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.
• Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.
• Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.
• Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.
• Preheat the oven to 400 degrees F (200 degrees C).
• Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.
• Transfer stew into a 2-quart casserole dish and put biscuits on top.
• Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

CHICKEN BISCUIT RECIPE

Steps:

• Gather the ingredients.
• Place the chicken thighs and pickle juice in a zip-top bag. Press out any air and seal the bag. Marinate the chicken, refrigerated, for 4 hours or up to overnight, rotating the bag occasionally.
• Add 1 1/2- to 2-inches of oil to a large Dutch oven or deep heavy-duty skillet, preferably cast-iron. Heat over medium-high heat to 325 F.
• Meanwhile, put the flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, and a pinch of salt and pepper in a rimmed shallow bowl and whisk to combine.
• Whisk together the egg, buttermilk, and a pinch of salt and pepper in a separate rimmed shallow bowl.
• Remove the chicken from the marinade (discard the marinade). Coat a piece of chicken evenly in the buttermilk mixture, shaking off any excess.
• Coat the same piece of chicken evenly in the flour mixture, shaking off any excess.
• Put the chicken on a plate and repeat with remaining pieces.
• Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.
• Transfer to a paper-towel lined plate as the chicken becomes done. Season to taste with salt and pepper.
• Cut the biscuits in half. Top each half with a piece of chicken. Drizzle 1 tablespoon of warm honey over each. Close the sandwiches with the remaining biscuit half, and serve immediately.

CROWD-PLEASING SPICY CHICKEN BISCUIT SLIDERS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, mix chicken, cheese, pineapple tidbits, mayonnaise and Sriracha sauce.
• Separate dough into 8 biscuits. Cut each biscuit into 3 strips. Press each strip into 4x2-inch rectangle. Place 1 heaping tablespoonful chicken mixture on one half of each rectangle. Fold dough over filling (do not seal), and place in baking dish in 6 rows by 4 rows.
• Bake 33 to 38 minutes or until biscuits are baked through and deep golden brown on top. Brush biscuits with melted butter. Let stand 5 minutes before serving.

EASY EASTER BISCUITS

Steps:

• Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
• Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
• Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
• Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.

CHICKEN AND BISCUIT KABOBS

Steps:

• Preheat oven to 400 degrees F.
• Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
• Use a kitchen scissors to snip or a knife to cut each biscuit in half.
• On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
• Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
• Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.

BEST CHICKEN 'N' BISCUITS

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.

CHICKEN AND BISCUITS

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

CHICKEN BISCUITS

Steps:

• Preheat oven, and bake biscuits according to directions on package.
• Spray a nonstick skillet with cooking spray and heat over medium high.
• Cook the chicken and garlic for 5 minutes.
• Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
• Separate the biscuits in half, and set halves on plates and top with chicken mixture.