With all that is happening in the world, I’m in the mood for homey and comforting foods. So when I came across a hundred-year-old recipe for Individual Chicken Shortcakes, I had to give it a try. This is really a recipe for old-fashioned Chicken and Biscuits. Whatever it is called, this dish hit the spot. The biscuits were flaky, and the chunky chicken gravy was warm and hearty.
Here is the original recipe:
When I updated the recipe, I used butter instead of shortening when making the chicken gravy.
Here is the recipe updated for modern cooks:
Individual Chicken Shortcake (Chicken & Biscuits)
2 cups pastry flour (all-purpose flour also works if pastry flour is not available)
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
approximately 2/3 cup milk
butter, if desired (use when assembling)
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 cups cooked chicken (coarsely chopped into approximately 1/2-inch cubes)
To Make Biscuits: Preheat oven to 450° F. Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening. Add most of the milk and mix using a fork until dough starts to cling together. Add more milk if needed. Roll dough on a prepared floured surface into a rectangle 1/2-inch thick. Cut into 3-inch squares. Place squares on a baking sheet. Bake for approximately 10 -15 minutes (or until lightly browned).
To Make Chicken Mixture: Using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually, add chicken broth while stirring constantly. Continue stirring until it thickens. Add the chicken, and stir to combine.
To Assemble: Split the biscuits, and butter, if desired. Put 1-2 heaping tablespoons of the chicken mixture on the bottom half of each biscuit. Put other half on top, and spoon another 1-2 heaping tablespoons of the chicken mixture on top. Serve.