Biscuits:
2 cups flour
1 Tbs baking powder
1 tsp salt
2/3 milk
1/3 vegetable oil
Creamed Chicken:
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
1/4-1/2 tsp salt
1/8 tsp pepper
2 cups milk or chicken broth
2 cups cooked chicken, chopped
Minced fresh parsley
In a large bowl, combine the flour, baking power and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth.
Roll or pat dough into a 6 inch square about 1 inch thick. Cut into 2 rectangles. Place on a lightly greased baking sheet. Bake at 450 for 10-12 minutes or until biscuits are golden brown.
Meanwhile, in a large skillet, saute the onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir mixture for 1-2 minute or until thickened. Stir in the chicken and parsley; cook until heated through. Split biscuits and top with creamed chicken.
2 cups flour
1 Tbs baking powder
1 tsp salt
2/3 milk
1/3 vegetable oil
Creamed Chicken:
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
1/4-1/2 tsp salt
1/8 tsp pepper
2 cups milk or chicken broth
2 cups cooked chicken, chopped
Minced fresh parsley
In a large bowl, combine the flour, baking power and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth.
Roll or pat dough into a 6 inch square about 1 inch thick. Cut into 2 rectangles. Place on a lightly greased baking sheet. Bake at 450 for 10-12 minutes or until biscuits are golden brown.
Meanwhile, in a large skillet, saute the onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir mixture for 1-2 minute or until thickened. Stir in the chicken and parsley; cook until heated through. Split biscuits and top with creamed chicken.
Comments
Post a Comment