Why do they call it “comfort food”? Because it makes you feel warm and loved and home! Biscuits and gravy are always at the top of my list when I am wanting to make a really homey meal for my family. But I wanted to try something different from the cream/milk based gravy and sausage. So I put on my thinking cap and came up with Chicken Biscuits & Gravy – which is creamy, silky and rich.
Everyone is going to have a very full belly after this dinner! The biscuits are so buttery, with their golden brown tops. Butter Swim Biscuits are seriously the easiest homemade biscuits to make. They don’t take anything special at all – including baking skills! You simply mix it up and let the stick of butter do the work! You are going to love love love these biscuits. You can use them for some may other meals too. Even though they are super simple, they are delicious enough to be served along side the big family meals like Thanksgiving Dinner!
Cooking in bacon fat builds so so much flavor to the chicken and the gravy. If you do not like to cook with bacon fat, you could definitely clean out the pan or use a different pan to cook the chicken and gravy in. Just replace with avocado oil. You will lose a lot of the depth to this dish and may also need a little more butter to bring the gravy together.
Now Let’s Get Cookin’!
Chicken Biscuits & Gravy
For the Chicken
- 1 lb Bacon cut into ½ inch pieces
- 1½ lb Chicken Breast, boneless, skinless
- 1 tsp Paprika
- 1 tsp Garlic Salt
- 1 tsp Parsley
For the Biscuits
- 1 stick Butter melted
- 3½ cup Flour
- 2 tbsp Baking Powder
- 2 tbsp Sugar
- 1 tbsp Salt
- 1 cup Heavy Cream
- 1 cup Milk
For the Gravy
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Parsley
- 1 tsp Salt
- 1 qt Chicken Broth
- Prepare all of the ingredients. Preheat oven to 400deg.
- In a bowl combine flour, salt, baking powder, sugar, milk and cream for biscuits. Mix into a wet dough.
- In a 13×9 baking dish, add melted butter. Transfer biscuit dough to baking dish. Use a spatula to even spread across dish (butter will be over and under and all over). Use the spatula to "cut" the dough into 12 even pieces – this makes it easier to serve later. Place in oven for 30 minutes.
- In a large sauté pan over medium-high heat, add bacon. Cook until crispy then remove from pan, removing all but 3 tablespoons of bacon fat. . Sprinkle chicken with seasonings and add to pan. Cook for 7 minutes on each side. Remove from pan and cut into small pieces.
- In the same pan, add butter, garlic powder, salt and pepper. Once melted whisk in flour. Cook for 3 minutes then add chicken broth and parsley. Let cook for 3 minutes then reduce heat to medium-low. Add chopped chicken bake to pan and let simmer, stirring occasionally.
- Once biscuits are done, let them rest for 5 minutes before serving. Serve one or two biscuits in a shallow bowl and ladle chicken gravy over the top. Garnish with parsley if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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