Emeril’s Cheesy Chicken Shortcake With Cheesy Biscuits

CHEESY BISCUITS
4 c Plus 2 tablespoons bleached
-all-purpose
; flour
1 1/2 tb Baking powder
1/8 ts Freshly ground black pepper
1 ts Salt
1 c Grated white cheddar cheese
1 c Plus 1 teaspoon vegetable
-shortening
1 1/2 c Half and half

In a large saute pan, melt one tablespoon of the butter. Season the chicken
with Essence. Add the chicken to the melted butter and quickly saute for 2
minutes. Add the remaining butter and melt. Add the onions. Season with
salt and pepper. Saute the onions for 2 minutes. Add the sausage and
continue to saute for 2 minutes. Add the garlic and cream. Season the
mixture with salt, pepper, Worcestershire Sauce and hot sauce.

Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4
to 6 minutes, stirring occasionally. Add the green onions.

To serve, slice the biscuits in half and spoon the chicken mixture over the
top. Garnish with parsley and cheese.

Yields: 8 servings

Cheesy Biscuits:

Preheat the oven to 375 degrees F. Lightly grease a baking sheet.

Combine 4 cups of the flour, baking powder, pepper, salt and cheese. Mix
well. Add the shortening and work it into the dry ingredients, using your
hands, until the mixture resembles coarse crumbs. Fold in half and half.
The dough will be sticky.

Dust your work surface with 1 tablespoon of the flour. Turn the dough onto
the floured surface. Gently fold each side towards the center. Pick up the
dough and dust the work surface with the remaining tablespoon flour. Return
the dough to the floured surface and fold each side towards the center
again.

Turn the dough over and lightly press it out to 1-inch thickness. Cut the
biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking
sheet and bake until golden, 30 minutes. Serve immediately.

Yields: 16 biscuits