Roast Turkey a la King with Buttermilk Biscuits
From luisascatering 13 years ago
- 45 min to make
- Serves 4
I had some leftover roasted turkey and buttermilk in the fridge so I decided to whip up one of my all-time fav comfort food, a la king! You can of course use roast chicken instead if that's what you have. We had this particular one for brunch, with a fried egg on the side :-)
Ingredients
- 2 cups roasted turkey meat, cubed (recipe for mine here)roasted-turkey.html">Herb Butter roasted turkey shopping list
- ~ shopping list
- buttermilk biscuits: shopping list
- 2 cups unbleached all purpose flour, sifted shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/2 teaspoon kosher salt shopping list
- 4 tablespoons unsalted butter shopping list
- 1/2 cup plus 2 teaspoons buttermilk shopping list
- ~ shopping list
- Gravy: shopping list
- 4 tablespoons unsalted butter shopping list
- 4 tablespoons flour shopping list
- 1/2 cup sweet onion, minced shopping list
- 1/2 carrots, peeled and diced shopping list
- 1/2 a red bell pepper, peeled and diced shopping list
- 1 packet concentrated chicken broth paste (I use Trader Joe's savory Broth Chicken Flavor) shopping list
- half and half, as needed shopping list
- kosher salt and freshly ground black pepper, to taste shopping list
- green onions or fresh chives, to garnish shopping list
How to make it
- Make biscuits:
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough.
- On a lightly floured surface, roll out the dough with a rolling pin into a rectangle, thickness of 1/2-inch. With a knife cut into 8 biscuits. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes.
- Turkey a la King:
- Melt butter in large saute pan. Add onion, red bell pepper and carrot and saute until tender. Sprinkle with flour, making a "roux" and cook for a minute. Add chicken broth paste and a little half and half. Continue adding the cream until desired gravy consistency (I also add a little water so it's not ALL cream!). Add roasted turkey to gravy to warm and season as needed.
- Serve over split open warm biscuits and garnish with green onions/chives.
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