Biscuit Chicken

One of our family favorites growing up was Bisquick Chicken. I still get a yen for it occasionally but I never keep Bisquick around as it goes bad before I can ever use even the smallest box. Which is fine because I can just whip up a quick substitute. Honestly it makes me wonder just how impatient we have to be to need Bisquick when the slow version is so easy to throw together.

I used the recipe for Homemade Bisquick Mix on food.com and eyeballed the ingredients, roughly as follows:

1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons bacon lard

Ok, the food.com recipe says shortening but bacon lard is a perfect, practically free substitute. Every time you cook bacon, simply pour the grease through a fine strainer into a mason jar and store in your fridge. Keep adding to the jar and using it for all sorts of yumminess.

Back to the mix. Stir the dry ingredients together in a pie plate then mash in the bacon lard (or shortening if you want to be boring) until it has a crumbly texture.

Crack an egg in a large bowl and whisk it a little with a fork. Dredge a chicken breast (with skin and bones) in the egg, then coat thoroughly with the biscuit mix. Put the chicken, skin side up, in a metal pie plate. Dot the chicken with small pats of butter. Bake at 350 for an hour or until the coating is light golden brown and the chicken tests done with a meat thermometer.

I can only eat about 1/3 of a piece of chicken this size, so I see chicken salad in my short term future. And I'm eating my veggies separately because I ran out of room on this plate!