Grama Davis's Biscuits
2 cups flour
2 Tablespoons Crisco
¾-1 tsp. salt
5 teaspoons baking powder
¾ -1 cup whole milk
Gently spoon flour into measuring cup and level.
Mix flour, salt and baking powder in a bowl.
Cut in shortening until mixture looks like coarse cornmeal.
Quickly stir in milk to moisten and bring together.
Turn onto lightly floured board and knead approximately 10 times.
Roll or pat out to ½ inch thickness. Cut with a knife into squares or a floured biscuit cutter.
Bake on a ungreased baking sheet at 450˚ f 10 – 12 minutes.
Yield- 8 – 10 biscuits.
Add cut-up chicken parts into a stock pot, cover with cold water.
Add onion, salt and peppercorns to season the water.
Cook slowly until tender. Do not boil. (Extra legs and thighs are good to add, giving the broth more flavor)
Remove the chicken and onion from the pot and let cool.
In a separate bowl add the flour mixing with enough cold water to dilute the flour leaving no lumps. In the end this mixture should pour easily.
Pour the flour mixture into the stock, slowly, stirring constantly. The stock should thicken and have a glossy sheen when finished.
When chicken is cool enough to handle, you can either remove chunks of meat from the bones, adding it back into the thickened stock or serve the chicken pieces separately.
Add 2 Tablespoons of solid butter to the sauce. This will make a smoother richer sauce.
Season with salt and pepper to taste.
When ready to serve, break
biscuits in half and ladle the
chicken and gravy over the
biscuits.
Garnish with green peas. (optional)