Ingredients:
1 1/2 lbs cooked chicken breasts
5 stalks celery
1/2 large onions
6 pieces bacon
32 ounces chicken stock
8 ounces sour cream
1/3 cup flour
2 cups flour
1/2 cup shortening
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
3/4 cup milk
Directions:
Preheat your oven to 375 F.
Chop the celery and the onion into small pieces.
Cut the bacon into 1/2″ wide strips, like you are making bacon bits.
Brown bacon and remove from pan and place on paper towel.
Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts.
On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
Add the 1/3 Cup of flour to the celery and onion and mix together.
Add the chicken stock and stir. Let the mixture get close to boiling.
Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
Turn the heat down, and begin to make the biscuits.
In a large bowl mix together the flour, salt, sugar, and baking soda.
Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball.
Roll the dough with a rolling pin into a 1/4″ thick sheet. Cut out the biscuits.
Pour the soup into a 9×13-inch casserole dish and place the cut out biscuits on top.
Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.
Servings: 6
Time preparation: 60 min.
Time total: 85 min.