It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is KAREN’S CHICKEN BISCUITS!
If you’re looking for something different to make for the family that they’ll love, this is the recipe for you. They’re similar to beef pasties but “lighter” somehow. That doesn’t mean less filling though. Fix a salad with these, and no one will walk away hungry. I promise! I admit this one takes a bit of work but it’s so worth it. Grab an eager assistant and it will go so much faster. I’ve been known to make a double batch so there’s enough left over for lunches. It’s a “grab and go” meal that’s good hot or cold!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 380 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
KAREN’S CHICKEN BISCUITS
[Makes 18 2-1/2 inch Biscuits]
- 1 cup shredded cooked chicken (or other meat)
- ½ cup condensed cream of chicken soup (undiluted) *
- 1 T. grated onion
- 1 chopped hard-boiled egg
- 2 T. chopped black olives
- Season to taste
Combine all ingredients and mix well. Pre-heat oven to 450 degrees. Prepare Biscuit Dough.
Sift together in large bowl:
- 1¾ cups sifted flour
- ½ tsp. salt
- 3 tsp. double-acting baking powder
Add: 4-6 T. chilled butter or shortening or combination of both, cutting in with fork or Pastry cutter
Make well in center & add all at once: ¾ cup milk
Stir until dough is fairly free from sides of bowl. Turn dough onto lightly-floured board. Knead gently and quickly, making about 8-10 folds. Roll with lightly-floured rolling pin until dough is ¼ thick. Cut with biscuit cutter (or large round glass) dipped in very little flour. Place on one round 1 T. of filling mixture and cover with another round. Seal edges by pressing with (lightly floured) fork. Prick tops. Place biscuits on baking sheet and bake until brown.
Great hot or cold!
* Can also use other cream soups to taste, i.e. celery, asparagus, mushroom, etc.