Chicken And Biscuits From Scratch

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs cooked chicken breasts
• 5 stalks celery
• 1/2 large onion
• 6 pieces bacon
• 32 ounces chicken stock
• 8 ounces sour cream
• 1/3 cup flour
• 2 cups flour
• 1/2 cup shortening
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 3/4 cup milk

Recipe

• 1 preheat your oven to 375°f.
• 2 chop the celery and the onion into small pieces.
• 3 cut the bacon into 1/2" wide strips, like you are making bacon bits.
• 4 brown bacon and remove from pan and place on paper towel.
• 5 take 2 tablespoons of bacon grease and put into a sauce pan. make sure that the sauce pan is at least 3 quarts.
• 6 on medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
• 7 add the 1/3 cup of flour to the celery and onion and mix together.
• 8 add the chicken stock and stir. let the mixture get close to boiling.
• 9 add the sour cream, bacon, and chicken pieces and stir while letting it heat.
• 10 turn the heat down, and begin to make the biscuits.
• 11 in a large bowl mix together the flour, salt, sugar, and baking soda.
• 12 add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
• 13 add the milk and use a fork to mash the mixture together. knead the dough a few times and make into a ball.
• 14 roll the dough with a rolling pin into a 1/4" thick sheet. cut out the biscuits.
• 15 pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
• 16 cook in the oven for 22-24 minutes. just make sure that the top of the biscuits are golden brown.