Tonight was another of those choices you have to make in our family, do we make grilled chick or ribs? As usual, both were on sale this week so they were both sitting in the fridge. I was working from home so time was on our side but we ultimately chose the shorter and will put off the ribs to another day. My wife really likes when I make biscuits. For the grilled chicken, we first butchered a whole chicken into 12 pieces (4 wing pieces (putting the wing tip with the carcass for broth), 4 leg pieces, 4 breast pieces (separate the breast from the tenderloin), plus the carcass is in the freezer for broth. Simply marinade in olive oil, salt and pepper while you do everything else.
For the biscuits, my wife bought me a book by Dupree and Graubart that I have been using for all my biscuit recipes. We have tried a bunch of their recipes but have seemed to settle on the baking powder biscuits on page 54 as our go to biscuit with mixing of recommendations. For the biscuits
- 2 C. flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 C. veg shortening, cold
- 1/4 C. butter, cold
- 1 C milk/buttermilk (whatever you got works)
- bit more flour for making it right
Mix the dry ingredients with a whisk. Add the shortening cut into little bits and finger snap the flour with the shortening. When there are no big clumps add the butter cut into 1/4 inch cubes our whatever your cooking partner throws at you. Snap the butter in until nothing is bigger than a pea size shaking to bring the big uns to the top. Here is were I differ from most of the recipes. Add the milk and with as little mixing a possible mix the milk into the flour/fat mixture. My goal is about 5 spatula rounds. I don’t knead but add a bit more flout depending on how sticky it is. I tend to err on the side wet biscuits. Cut into whatever shape you want and put into a 10 inch cast iron skillet. Preheat oven to 425 and cook rotating about every 5 minutes for about 15-20 minutes.
For the squash, the butternut was on sale but any sweet squash like acorn or pumpkin would work
- 1 butternut squash peeled and diced into 1/2 inch pieces
- olive oil
- 2 Tbsp butter
- glug of maple syrup
- salt
Saute the squash in the olive oil with a cover until soft about 15-20 minutes. Add butter, syrup and salt and saute on medium-high for about 5-10 minutes until the right consistency and a bit crispy but not burnt.
For the chicken, just grill it over medium heat until cooked.
Working Dad Cooks 