Chicken and Biscuits

Patrick Nolan →  Betty Nolan.
Submitted by : Patrick Nolan

Ingredients:
1 chicken cut into pieces
12 Tbsp. butter (or 2 Tbsp. for each cup of Liquid you have from the chicken broth)  (12 Tbsp for 6 cups broth, less if you don't have 6 cups broth)
12 Tbsp. flour ( or 2 Tbsp. for each up of Liquid) Weigh for Accuracy!! Conversions below!
2 tsp. salt
¾ tsp. pepper
Parsley Flakes (Optional for a garnish)

Biscuit Ingredients
2 ½ cups Bisquick.
7/8 cup ( ¾ Cup plus 2 Tbsp) Milk
1 Tbsp and 1 tsp Vegetable Oil

Directions:
Place chicken in large pan and just cover with water. (or close to top).  Add salt and pepper
Cover and simmer in water for about an hour or until chicken is tender.  Add a little more if water boils off.
Remove chicken from bone and save the chicken broth.

In another pan, melt butter and add the flour to it and stir together. Keep cooking it on around medium heat to brown it a little if desired and cook away any flour taste as a traditional roux would.  Add the chicken broth (about 6 cups) slowly until you get a gravy consistency. 

Place chicken and and gravy in a 9"x13" pan.
Sprinkle on Parsley Flakes as a garnish for a little color if desired.

Make drop biscuits from Bisquick or make from scratch.  If Bisquick, use the measurements provided above. 
Place dough (about ¼" thick) biscuits on top of chicken and gravy, about 12 three inch circles.  Dip fingers in oil to avoid the dough from sticking to your fingers.
Sprinkle with more Parsley Flakes if desired for color.

Bake until biscuits are golden brown in a preheated 450° oven.

Flour Weights per Tbsp!
1 Tbsp = 275 oz.

2 Tbsp = .55 oz.

3 Tbsp = .825 oz.

4 Tbsp = 1.1 oz.

5 Tbsp = 1.375 oz.

6 Tbsp = 1.65 oz.

7 Tbsp = 1.925 oz.

8 Tbsp = 2.2 oz.

9 Tbsp = 2.475 oz.

10 Tbsp = 2.75 oz. 

11 Tbsp = 3.025 oz.

12 Tbsp = 3.3 oz.

13 Tbsp = 3.575 oz. 

14 Tbsp = 3.85 oz.

15 Tbsp = 4.125 oz.

16 Tbsp = 4.4 oz.