Best 4 Dixie Chicken Shortcake Recipes

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Dixie Chicken Shortcake: A Southern Delight

If you're searching for a delectable Southern dish that combines the savory flavors of chicken with the fluffy goodness of shortcake, look no further than Dixie Chicken Shortcake. This classic recipe, passed down through generations, offers a delightful blend of crispy fried chicken nestled atop a fluffy, buttermilk biscuit-like shortcake. Experience a symphony of flavors as you indulge in tender chicken, crispy edges, and a soft, flaky shortcake that melts in your mouth. Our collection of Dixie Chicken Shortcake recipes includes variations that cater to diverse tastes and preferences. From traditional Southern-style shortcake made with buttermilk and lard to innovative twists using herbs, spices, and unique ingredients, these recipes guarantee a culinary journey that will leave your taste buds delighted. Whether you prefer classic simplicity or crave a more adventurous flavor profile, our recipes provide the perfect starting point for your Dixie Chicken Shortcake adventure. So, gather your ingredients, preheat your oven, and embark on a delightful culinary expedition with our curated selection of Dixie Chicken Shortcake recipes.

Let's cook with our recipes!

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

DIXIELAND SHORTCAKE



Dixieland Shortcake image

Comfort food at it's best. My grandmother used to make this when I was a little girl. The shortcake is actually cornbread and the filling is saucy chicken.She never added the peppers, but I added them for flavor and color. A side of greens goes great with this. Brings back a lot of memories, so I thought I's share.

Provided by Michele in NJ

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 prepared cornbread
1 large green pepper, chopped
1 large red pepper, chopped
1 tablespoon butter
1 1/2 cups sliced mushrooms
4 green onions, chopped
1/4 cup flour
2 cups chicken stock
3 cups leftover cooked chicken, diced
1/4 teaspoon black pepper

Steps:

  • In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
  • Remove veggies from the pan.
  • Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
  • Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
  • Cut corn bread into squares, split them in half and fill with the chicken.

Nutrition Facts : Calories 304.3, Fat 11.7, SaturatedFat 4.2, Cholesterol 90, Sodium 282.5, Carbohydrate 16.6, Fiber 2.5, Sugar 5.5, Protein 32

DIXIE CHICKEN SHORTCAKE



Dixie Chicken Shortcake image

The perfect combination of Southern cuisine...stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time for the chicken not included in preparation time.

Provided by Molly53

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 large whole chicken, cooked
2 cups chicken stock
2 tablespoons flour
1 lb mushroom, sliced
2 tablespoons butter
salt and pepper, to taste
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
1 tablespoon butter, melted

Steps:

  • Make the cornbread:.
  • Preheat oven to 450F and grease an 8" square pan.
  • Sift dry ingredients together.
  • Mix egg and buttermilk together and add to dry ingredients.
  • Add melted butter and pour into prepared pan.
  • Bake for approximately 18 minutes.
  • Remove skin and bones from cooked chicken.
  • Cut meat into small pieces.
  • Make a sauce using chicken stock and flour; add chicken.
  • Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
  • Cut cornbread into 8 squares; split squares.
  • Place lower half of cornbread on a plate; cover with some of the chicken mixture.
  • Replace the top half and cover with more of the chicken mixture.
  • Serve immediately.

Tips:

  • To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make the shortcakes ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container at room temperature for up to 2 days.
  • To make the gravy ahead of time, cook it according to the recipe and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
  • When assembling the shortcakes, be sure to spoon some of the gravy over the chicken and the shortcakes.

Conclusion:

Dixie Chicken Shortcake is a delicious and easy-to-make meal that is perfect for any occasion. The crispy fried chicken, creamy gravy, and fluffy shortcakes come together to create a dish that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Dixie Chicken Shortcake a try.

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