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Oven-Baked Chicken and Biscuits - 1956 Betty Crocker Cookboo recipe And Books

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Oven-Baked Chicken and Biscuits - 1956 Betty Crocker Cookboo recipe and books

So you would like to know how to make Oven-Baked Chicken and Biscuits - 1956 Betty Crocker Cookboo recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!



Oven-Baked Chicken and Biscuits - 1956 Betty Crocker Cookbook

Flour mixture
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1/4 cup margarine
1/4 cup vegetable shortening (Crisco)
3 lb. cut-up fryer
1 can peach halves (size 2 1/2 can), optional
whole cloves, optional
Biscuits, p 83
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening (Crisco)
3/4 cup milk
Gravy
2 tablespoons flour
chicken drippings
1 1/2 cups hot milk

Chicken: Rinse and pat chicken pieces dry. Combine flour and spices in
bag. Melt margarine and shortening in a 9 x 13-inch baking pan. Shake
chicken pieces in flour mixture and place in baking pan. Turn to coat
chicken. Bake 45 minutes and turn chicken pieces.

Biscuits: Combine flour, baking powder and salt in mixing bowl. Cut in
shortening. Add milk and round up dough on lightly floured board. Knead
gently. Pat out 1/4-inch thick and cut out. Drain peach halves, if
using. Place a whole clove in each peach half. Push chicken to one end
of pan. Place biscuits in single layer on one end. Place peach halves on
top of chicken. Bake another 15 minutes or until biscuits are lightly
browned and chicken is tender.

Gravy: Remove chicken and biscuits to serving platter. Keep warm. Pour
pan drippings into a saucepan. Add 2 tablespoons flour and mix until
smooth. Bring to a boil and then add hot milk. Whisk and boil 1 minute.
Serve with chicken and biscuits.


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