Oven-Baked Chicken and Biscuits – 1956 Betty Crocker Cookbook

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Cooking receipe to make Oven-Baked Chicken and Biscuits – 1956 Betty Crocker Cookbook under category Everyday Recipes. You may find some video clips related to this receipe below.

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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