1 block Butter
One half Round Onion, chopped
2 -3 lbs. Chicken Thighs, boneless and skinless and diced
Salt & Pepper to taste
1 cup Chicken Stock
2 cups Heavy Cream
Equal parts of Flour, Milk, Chicken Stock
In a small mixing bowl, combine slurry ingredients (flour, milk and chicken stock). Set aside. In a frying pan, heat butter and onions on medium high heat until onions are limp. Add chicken and stir until chicken is not pink anymore. Season with salt and pepper. Add chicken stock and bring to a boil. Add heavy cream and again bring to a boil. Add slurry until cream get to desired thickness. Pour over buttermilk biscuits and serve.
1 block Butter
2 cups All-purpose Flour
2 and one half teaspoons Baking Powder
One quarter teaspoon Baking Soda
1 Tablespoon Granulated Sugar
One quarter teaspoon Salt
6 Tablespoons Butter, chilled
One quarter cup Butter, melted
Three fourths cup Buttermilk
Preheat oven to 425 degrees.
In a large bowl, blend together the flour, baking powder, baking soda, sugar and salt. Using a pastry blender, cut the butter until the mixture resembles raw oatmeal. Add the buttermilk all at once and stir just until the dough holds together. Do not overmix.
Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough out to half inch thick. Using a round cutter (i.e. empty tuna can), cut out as many biscuits as you can. Roll out remaining dough and cut more biscuits. Repeat until all the dough is used. Place the biscuits on an ungreased baking sheet. Brush the biscuits with melted butter and bake for 10-12 minute or until the tops are golden brown.