Creamed Chicken and Biscuits

I was fortunate to know two of my four great-grandmothers when I was growing up and have some fond memories of meals I had at their homes, including the best tasting oatmeal for breakfast. Really, how can it NOT be the best tasting oatmeal when it is covered with brown sugar, whole milk and half-and-half.

While I didn’t get to meet my two other great-grandmothers, their influence in my life is still apparent, particularly when it comes to the kitchen. For Christmas Eve, we made my family’s traditional creamed chicken and biscuits dish, which includes my great-grandmother’s buttermilk baking powder biscuits. We pride ourselves in being biscuit connoisseurs at HouseOFoodies and it has been awhile since I’ve had this particular recipe and does it ever blow the socks off any other biscuits we’ve had.

My great-grandma’s biscuits:

  • 2 cups flour
  • 1/2 tsp. salt
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 Tbsp. shortening
  • 1 cup buttermilk

What to do:

  1. Sift flour with dry ingredients. Cut in shortening until it resembles coarse crumbs with a pastry cutter.
  2. Add buttermilk all at once. Stir until the dough follows a fork or spoon around the bowl.
  3. Turn out on a board and knead for 1/2 minute.
  4. Roll to 3/8 ” thick and cut into biscuits.
  5. Bake for 12 minutes at 450 degrees.

What we did for Christmas Eve:

I roasted a whole chicken stuffed and surrounded with diced carrots, sliced celery tops, diced onion and whole peppercorns. I rubbed olive oil on to the skin and topped the chicken with salt and fresh ground pepper. To the roasting pan, I added 8 cups of water as we needed at least 4 cups of stock to create the gravy with 2 T. chicken bouillon. We roasted the chicken in a 350 degree oven until it was done.We picked the chicken and strained the stock to create the gravy. (Leftover stock can be frozen to make delicious soup.)

How do you create gravy? Great question – I brought the stock to a boil and slowly whisked in a mixture of flour and cold water (shake the flour and water in a jar to ensure there are no clumps). Bring the mixture up to a boil and then reduce the heat – the gravy will thicken as it cools. Add fresh ground pepper to taste.

In a baking dish, place the chicken on the bottom of the dish then pour the gravy over the chicken. Add the freshly cut biscuits on top of the gravy and bake at 450 degrees until the biscuits are golden brown.

Related posts:

  1. Panko-breaded chicken breast with honey-mustard sauce
  2. Turkey Tortilla Soup
  3. Homemade pizza
  4. Take that, Double Down.
  5. Quick chicken tacos with salsa verde

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.