Biscuits and Chicken Gravy

I forgot to mention in my last post, why I cook so much chicken and make so much gravy at one time.  There are 2 reasons, first of all, Blossom #3 loves to eat chicken drumsticks, so I freeze the leftover drumsticks on parchment paper and then put them in a freezer bag for when Blossom #3 needs a little protein.  The second reason, Biscuits and Chicken Gravy is probably this family's favorite meal, so I need extra chicken and gravy to make this meal.

If you have too much leftover chicken, which I did, freeze it for pesto chicken sandwiches or an easy casserole.

I didn't have too much gravy though!

Here's how to make the gravy:

Put the leftover gravy in your large sauce pan.  Heat it up on low.

When the gravy is warm, add as much chicken as you like and 1 bag of peas and carrots.  Make sure you simmer this long enough to heat the meat and vegetables up.

The biscuits should be made prior to making the gravy, because you can see how quickly the gravy comes together.  (You did the hard work when you made the chicken dinner!)

I have tried many biscuit recipes and this is the one that Mr. Blossom likes the best.

Here's the Angel Biscuit recipe from http://www.thatsmyhome.com/

2 pkg. yeast (I do 4 1/2 teaspoons)

1 T. warm water (I use 2 T.)

2 T. sugar

5 C. sifted flour

3 t. baking powder rounded

1 1/2 t. salt

1/2 t. baking soda rounded

1 C. shortening or oleo (I use butter)

2 C. buttermilk

Dissolve yeast in water and sugar.  Sift flour, baking powder, salt and soda into a large bowl.  Cut in shortening.  Add buttermilk to yeast mixture.  Add buttermilk and yeast to flour.  Mix together well.  (I use a fork.)

Turn dough out onto a floured surface.  Knead 2 or 3 times.

Roll dough out to 1/2 inch thick.  Cut biscuits.  Let set 45 minutes to 1 hour to rise.

Bake at 400 degrees for 12 - 15 minutes.

Note:  Dough may be stored in a plastic bag in the refrigerator until needed.

Serve the biscuits and gravy with a salad.

Have a great day!

Karin