This posting is more of a “what do I do with the leftovers.” When I make a whole roast chicken we will usually eat only about half of it. If I have a left over breast, I will slice it for a Chinese chicken salad. If I have made the pan drippings into gravy, I have the joy of biscuits and gravy for breakfast, today with leftover fruit salad.
If the original recipe was savory—for example: chicken with sage and pears—I will make regular biscuits. For a buttermilk chicken I will make buttermilk biscuits. If you find yourself without chicken or homemade gravy, a piece of deli chicken and commercial gravy will do in a pinch.
Karl’s Biscuits and Gravy
1 cup cooked chicken, finely diced
1 cup chicken gravy
1. Make the biscuits.
2. Warm the chicken and gravy in a small pot.
3. Split the biscuits in half and smother it in gravy.