Chicken Biscuits with Bacon Gravy

Recipe from Rachael Ray

2 cups plus 3 TBSP flour
1 1/2 tsp. baking powder
salt
1 stick (4 ounces) unsalted butter, cut into small pieces & chilled
plus 2 TBSP butter, unsalted
1 cup chopped leftover fried chicken (I used rotisserie chicken)
3/4 cup buttermilk, plus more for brushing
3 slices bacon, chopped
1 cup chicken broth
1 cup whole milk (I used 2%)
1/4 tsp. cayenne pepper

Preheat oven to 450 degrees. In a large bowl, sift 2 cups flour with the baking powder & 1/4 tsp. salt. Using your fingertips, blend in the chilled pieces of butter until the mixture resembles course meal, then mix in the chicken. Stir in the buttermilk, just until incorporated.

On a lightly floured surface, knead the dough until just blended, then pat into an 8-inch round. Using a 3-inch cookie cutter, cut out 6 biscuits. Combine the scraps & cut out 2 more biscuits.

On a baking sheet, arrange the biscuits 2 inches apart & brush lightly with buttermilk. Bake until golden, about 15 mins.

In a medium skillet, fry the bacon over medium heat until crisp (about 4 mins.). Stir in the remaining 2 TBSP butter until melted, then whisk in the remaining 3 TBSP flour until incorporated. Whisk in the chicken broth, milk & 1/2 tsp. salt & cayenne & simmer over medium-low heat until thickened, 3-4 mins. Serve the gravy alongside the chicken biscuits.

This was pretty good. The biscuits were easy to make. (No yeast or rising, etc.) I thought the biscuits were a little dry, but I guess that's what the gravy is for. Will make again.