Chicken Gravy Drop Biscuits Recipe 455 Recipes

CHICKEN GRAVY & DROP BISCUITS RECIPE - (4.5/5)

Steps:

• Chicken Gravy Directions: 1. Cut carrots into small chunks and cook with some of the broth in a large stock pot until tender; add onions, peas and corn and cook 10 minutes more. 2. Add chicken pieces, seasonings, and broth. Bring to a boil and cook for 5-10 minutes. 3. In small bowl, whisk together the flour and milk, removing lumps. Slowly pour into boiling mixture, stirring constantly. Boil for several minutes, until thickened into gravy. Taste and add salt or pepper as needed. 4. Serve over hot fresh biscuits. Biscuit Directions: 1. Combine flour, baking powder, and salt in a bowl. Cut in shortening. 2. Add milk, stirring just until moistened. 3. Drop biscuits onto ungreased baking sheets and bake at 450 degrees for 10-12 minutes or until golden. Additional Notes: This gravy can also be served over rice or pasta, if desired. *If you would like to roll out your biscuits and cut into shape, reduce the amount of milk to 3/4 cup rather than 1 cup. Tammy's mom created this recipe after being served a similar meal in the hospital after having one of her children. Bet you've never heard of hospital food being so good that you want to make it at home! ;) Baking powder biscuits recipe from a Better Homes and Gardens Homemade Breads cook book. Preparation Time: 45 minutes Cooking Time: 30 minutes (gravy); 10-12 minutes (biscuits)

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

EASY BAKING POWDER DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

DROP BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°. Whisk together flour, baking powder and salt. In another bowl, whisk together milk and butter; stir into dry ingredients just until blended. Divide dough into 4 portions and drop onto a parchment-lined baking sheet; bake until golden brown, 10-12 minutes. , In a small saucepan, cook and crumble sausage over medium heat until no longer pink, 4-5 minutes. Stir in butter until melted; sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes. Serve over biscuits.

COUNTRY CHICKEN AND BISCUITS

Steps:

• Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
• In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
• Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
• Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
• Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
• Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
• Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
• Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
• Stir together melted butter and garlic powder; brush over warm biscuits and serve.

BISCUITS AND GRAVY

Steps:

• Heat oven to 450 degrees.
• Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
• Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
• Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
• While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
• Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
• Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it's cooked enough that the flour taste goes away, but not so cooked that it's toasted.)
• Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
• Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
• Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
• Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.

SIMPLE SHREDDED CHICKEN IN GRAVY

Steps:

• Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with 2 forks and leave in the slow cooker on Low.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
• Combine gravy and shredded chicken and serve.