Chicken & Biscuits

It's always time for biscuits!  My new friend Jason from Australia was raving about the American biscuits the last time we  met with Chris, so I had to share my versions.  I mean, this is the product of love that I discovered after I left my day job after 8 years in IT, and then spent a year learning and honing my skills from the local best.

I actually bought a few biscuit cookbooks and have been learning a lot of different versions, especially ones from the south.  I always knew the importance of the light hand but something new I've learn is that the southern light version uses a lighter flour, cake flour.  

On this day, I made a southern lighter version for the ones I served with chicken and gravy.  I also made my usual savory Tomato & Onion ones. 

This is the real chicken version with crispy bacon. I wanted to add a sunny side up egg on it but my guests were trying to eat healthy and I think the egg would have been over the top.

This version is vegetarian. I used veggie faux chicken but same gravy and biscuit.  I should note that I made the gravy "Asian", this is an continued testing from my Asian poutine.  Still working on that... My friend Chris has started focusing more on veggies.  She used to only eat "fish and fowl" but now is full veggie.  She has had four dogs at one point, and is an avid animal lover, so this didn't surprise me that she has reach this point.  It was nice to create comfort food for fellow vegetarians.  :)

Here are the tomato and onion ones. I've made and posted the recipe in the post here.

Here are the southern lighter biscuits...these were hand form and no biscuit cutter so you can see they are not quite perfect.

You can also eat it with just honey, butter, and salt.

I just love making biscuits for people and can't wait to make this again for friends!