Creamed Chicken and Biscuits

1 lb chicken pieces (I like to use 1 dark and 1 white)
4 tsp. chicken bouillon
4 cups water
1/3 cup flour
4 cups rice milk (or regular milk)
4 tsp. chicken bouillon

In a large skillet, put in 4 cups of water, 4 tsp. chicken bouillon and 2 pieces of chicken. Cover and simmer until the chicken is done. Most of the water will also be gone. Pull out of the pan and set aside. You should have some yummy brown crispies in the pan. Leave those. Melt in 6 T. margarine in the pan unless there is a little chicken fat left in the pan (if you left the skin on - which you should have) then don't mess with the margarine. Mix 1/3 cup flour into the margarine - make sure there is no dry flour left - I should make a kind of a paste called a roux. Stir in 4 cups rice milk and 4 tsp chicken bouillon. Stir and simmer until slightly thickened. Pull of the skin and throw it away then shred chicken off of bones and add back in to gravy. Serve over biscuits - but also yummy over rice or mashed potatoes.

Baking Powder Biscuits

4 cups flour
2 T. sugar
2 T. baking powder
2 tsp. salt
1-1/3 cups water
2/3 cup vegetable oil

Mix together dry and wet ingredients in separate bowls. Then mix them together. Knead dough out on floured board. Roll dough out until it is about 1/2 inch thick Using a cookie cutter or a glass, cut the dough into 3-4 inch circles. Place on ungreased cookie sheet. Bake at 450 for 10-12 minutes. Makes about 15-20 biscuits