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Old Time Chicken and Biscuits

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“Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make Biscuits:
  2. Put oven rack in middle position and preheat oven to 450°F.
  3. Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
  4. Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
  5. Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
  6. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
  7. Cool to warm on baking sheet on a rack.
  8. Make Chicken In Gravy While Biscuits Bake:
  9. Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
  10. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
  11. Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
  12. Stir in lemon juice.
  13. To Serve:
  14. Halve biscuits and put each bottom half in a shallow bowl.
  15. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

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