This creamy chicken and biscuits dish is one of those recipes that Grandmother's having been cooking up for many decades!
Preheat the oven to 450 degrees F.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
Using a fork to cut in the butter until it has a crumbly cornmeal type of texture. Stir in the buttermilk, a little at a time until well mixed.
Lightly flour a clean flat surface and turn the dough out onto it. Knead two or three times, then roll out into a circle that will fit a 10-12 inch cast iron skillet or baking dish. Cut the dough into pieces about 2 inches in size.
Grease the skillet and place the biscuits into the skillet.
Using half of the melted butter and a silicon basting brush, to baste the tops of the biscuits.
Place into the preheated oven and bake for about 14 minutes or until the biscuits are a golden brown.
Remove from the oven when done and paint the remaining butter onto the cooked biscuits.
While the biscuits are baking make the chicken and milk gravy.
Cut the chicken breasts into small cubes.
Melt the butter in a skillet on the stovetop over medium heat. Toss in the chicken pieces and cook until no pink shows, turning them with a flipper as they cook. Salt and pepper to season. Shut off and set aside.
Using a large skillet, heat the bacon grease. Stir in the flour and whisk until the mixture is smooth. Cook for about one minute and let it get bubbly.
Slowly add the milk to the mixture, stirring with a whisk as you are adding to combine and get the lumps out. Once all the milk is added, turn the heat down and cook for about 5 minutes until thickened. Stir in the butter and do a taste test. Season with salt and pepper to suit your taste. Stir in the cooked chicken pieces.
Time it so the gravy and the biscuits are ready at the same time.