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Chicken and Biscuits




Difficulty:Easy
Prep Time:4 Hours
Cook Time:1 Hours
Serves:8

Nutritional Information

This delicious recipe can be served for breakfast, lunch or dinner!

Ingredients

  • For the Biscuits:
  • 6 tablespoons unsalted butter, cut into 1/2' cubes
  • 1/4 cup vegetable shortening or lard
  • 4 cups all-purpose flour plus more if needed
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1 3/4 cup buttermilk
  • For the Chicken:
  • 1 whole chicken
  • Dizzy Pig Mediterranean-ish rub, as desired
  • Chicken Gravy:
  • 2 ounces butter
  • 2 ounces flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 small onion, diced
  • 1/2 teaspoons black pepper
  • 1/2 teaspoons marjoram
  • 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • cherry wood for smoking, if desired

Directions

  • 1. For the Biscuits:
  • 2. Preheat the EGG to 400° using indirect heat. Place butter and shortening in freezer for 10 minutes. Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20–25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms. Transfer dough to a lightly floured surface. Pat out dough until 1
  • 3. Rub the chicken with the rub as desired, making sure to coat the bird evenly. Refrigerate for 4 hours.
  • 4. Preheat the EGG to 225º using indirect heat and the smoking wood if desired. Smoke the chicken for 1 hour. Raise the temperature to 350º and cook until an internal breast temperature reaches 165º. Let rest 15 minutes before picking the meat from the bone.
  • 5. For the Gravy:
  • 6. Add the butter to a sauce pot over medium heat. Add the onion and spices and cook until onion is translucent. Add the flour and cook one minute. Whisk in the stock and cream and cook until thickened to a light gravy. Season and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828