Comfort Food To Sing About
Wednesday - August 18, 2010
The Makaha Sons join us in the kitchen and mix a little music with delicious Chicken and Buttermilk Biscuits.
This show aired originally in November 2005.
CHICKEN AND BISCUITS
* 1 block butter
* 1/2 round onion, chopped
* 2-3 pounds chicken thighs, boneless and skinless, diced
* salt and pepper, to taste
* 1 cup chicken stock
* 2 cups heavy cream
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 gets to desired thickness.
Pour over buttermilk biscuits and serve.
In a small mixing bowl, combine slurry ingredients: equal parts flour, milk and chicken stock.
* 2 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon granulated sugar
* 1/4 teaspoon salt
* 6 tablespoons butter, chilled
* 1/4 cup butter, melted
* 3/4 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 over-mix.
Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough out to 1/2-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.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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