Creamed Chicken and Biscuits - onion

Method

• For biscuits:.
• Combine dry ingredients in mixer bowl at low speed.
• In mixer, slowly add shortening until mixture is crumbly.
• Slowly add milk until dough forms.
• Replace mixer paddle with dough hook and knead dough until dough is elastic (if dough hook is unavailable knead by hand).
• Sprinkle flour on hard surface.
• Place dough on surface, sprinkle dough with flour.
• With rolling pin, roll dough to about 1/2" thickness.
• Using biscuit cutter or the top of a drinking glass, cut out as many biscuits as possible.
• Knead remaining dough until ball is reformed, roll out again to 1/2" thickness and cut as many biscuits as possible.
• You should have about 6 biscuits.
• Main Dish:.
• Prehead oven to 350.
• Grease sides and bottom of an 11 x 7 inch baking dish.
• Chop onion.
• Heat butter in small skillet over medium high heat until melted.
• Add onion and saute until translucent and tender.
• Combine onion, chicken, soup, sour cream, and milk in a medium bowl.
• Spoon mixture into baking dish.
• Bake for 15 minutes, remove from oven.
• Sprinkle baked layer with 3/4 cup of cheese.
• Arrange biscuits in a single layer over top.
• Sprinkle with remaining cheddar.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.