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1
Preheat the oven 450 degrees F.
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2
Add the dry ingredients to a large bowl and stir to combine.
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3
Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs.
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4
Pour in the buttermilk and mix until combined.
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5
Chef's Note: If the dough appears dry, add more buttermilk.
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6
Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick.
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7
Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet.
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8
Chef's Note: If you would like them to have soft sides, have the disks touching each other.
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9
If you like crispy crusts, arrange them 1-inch apart.
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10
Bake until the biscuits are golden brown, about 10 to 12 minutes.
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11
Chicken:
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12
In a medium-sized pot, add the chicken pieces and enough water to cover.
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13
Boil over high heat until the chicken is cooked through, then remove them from the water to a plate.
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14
In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper.
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15
Saute until the vegetables become soft.
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16
Add the flour and stir continuously to prepare a roux.
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17
To a large saucepan, add the 4 cups water and the bouillon cubes.
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18
Bring to a boil over medium heat.
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19
Once the mixture comes to a boil, turn off the heat.
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20
Add the vegetable mixture and stir to combine.
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21
In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through.
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22
Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes.
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23
Chef's Note: If the sauce is too thick, add a little milk to thin.
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24
Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
