Chicken & Biscuits
This dish is one of my favorite dishes of all time! My mom would make this when we were young so often, and every single time it put a smile on our faces from ear to ear.
Bacon, Cheddar and Chive Biscuit:
- 1/2 bacon, minced
- 4 cups all-purpose flour
- 2 ounces shredded extra-sharp cheddar cheese
- 1/2 cup chopped fresh chives
- 4 teaspoons baking powder
- 1 1/3 teaspoons kosher salt
- 1 1/4 teaspoon baking soda
- 3/4 cup and 2 tablespoon unsalted butter, shredded with cheese grater and put into freezer
- 1 3/4 cups buttermilk
Before you start the biscuits, it’s very important to know that the most common mistakes made with biscuits are heat and over working the dough. With that being said when all of your ingredients are gathered, put the butter in the freezer for an hour or so. Leave all the ingredients in the fridge in their bowls so everything is as cold as possible. Pro-Tip #1 for biscuits is keep everything in the fridge and or freezer until you’re are ready to use.
With that being said let’s get to making biscuits!
Start by frying up your bacon until crispy. Mince and set aside. Chop chives and set aside.
Using a bowl big enough to incorporate all of the ingredients above, start by adding the flour, salt, baking powder, baking soda and incorporate. The add your butter, and buttermilk and mix until almost combined. Then add in Bacon, Cheddar and chive and mix until all is incorporated. The goal at this point is to ONLY mix it enough to make sure it’s all incorporated. Once all of the ingredients have been combined and your dough is formed place it back in the fridge, covered for 5 minutes or so, just to put a chill back in it. Once that has rested for 5 minutes, turn onto a floured surface. Using a rolling pin, roll out dough so that it’s about 1 ½ inch thick. Using a biscuit cutter, cup or cookie cutter. Cut out the biscuits. Once the first round is done, roll over the dough and smooth back out again, Don’t waste the dough! Place on a cookie sheet and place back in the fridge for about 10 minutes. Putting it back in the fridge helps the butter from not melting, if you have to much heat added to your dough your biscuit will be as dense as a hockey puck.
- 3lbs Chicken thigh, skin on bone in
- 3 quarts water
- 1 onion Diced
- 1 carrot Diced
- 2 stalks celery Diced
- 2 garlic cloves roasted
- Fresh Thyme
- 4 Bay Leaves
Roast garlic cloves at 350 degrees in the oven until golden brown. Set aside.
Season the chicken thighs with salt and pepper and sear in a pot big enough to hold the chicken and 3 quarts of liquid. You want a nice GBD on the chicken skin. Set aside and add the roasted garlic in the pot. Let it warm up just a little bit in the chicken oil. Add the diced onions, carrots and celery and scrape up the bits of chicken left in the pan. Add the chicken back to the pot, along with the 3 quarts of water, a handful of fresh thyme sprigs and four bay leaves. Cook until chicken can be twisted with a fork and comes off clean. Set aside and let the chicken cool for at least an hour in the liquid.
Once its cooled, remove the chicken and set aside. Strain the stock off and save. Shred the chicken until you have bite size pieces.
- 3 lbs. Chicken thigh, shredded
- 1 Family size can of Cream of Chicken soup
- 2 onions, diced and caramelized
- ½ cup sour cream
- ¼ cup of milk
- ½ cup cheddar cheese
- Salt and Pepper to taste
Incorporate all of the ingredients in a bowl. Season with salt and pepper to taste and place into a greased casserole dish. Sprinkle the top with cheddar cheese and place into a preheated 425-degree oven for 15 minutes. Remove from the oven and place uncooked biscuits on top. Return it to the oven and cook until biscuits are done, roughly 16-20 minutes. I always place it for 15 minutes and then check it incrementally. Once the biscuits are GBD, top with a little melted butter and serve!
If you want to serve these biscuits as is just follow the directions below to finish the biscuits.
Preheat the oven to 425
Place in oven, until golden brown. Check after about 15 minutes. I always like to rotate the baking sheet so everything can cook evenly. Once biscuits have hit that beautiful GBD stage (Golden Brown and Delicious) top with a little melted butter.
I don’t really remember where my mother saw this recipe or how she came up with the concept, but we are glad she did. You would think that this recipe would feed six people at least, but if you’re hungry enough (you can knock it back with 2 people). I updated it from what my mom would make, and enhanced a lot of what I have learned over the last decade and a half. House made bacon, cured for 7 days with ¼ cup kosher salt, ¼ cup white sugar and a ¼ teaspoon pink curing salt. Then rinsed and smoked until an internal temp of 155 degrees. That came from my year and a month of work at the Ravenous Pig and seeing meat fabrication. The chive came from working at 1921 in Mount Dora. It was the first time I ever worked with chives, chef loved the French influence and it was in everything we made. Those two stick out the most, but it’s the memory of my grandma making biscuits every morning is what really is the heart and soul of this dish. I can remember her making biscuits, the smell of flour and sour milk, the taste of butter on a warm biscuit. Such great memories, these memories are some of my first memories I think I have. I also remember Granny would switch out my sippy cup with sweet tea because I didn’t like milk. I miss this lady, she had such a great impact on my life, and I’m glad I can pass down this recipe with my son and you all that are reading this. Please enjoy this recipe as much as everyone in my family does!