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Chicken And Biscuits Biography
Source:- Google.com.pk

Chicken & Biscuits is the second studio album by American country music singer/rapper Colt Ford. It was released on April 20, 2010 via Average Joe's Entertainment. The album features the single "Chicken & Biscuits" in two versions: one with James Otto, and the other, a radio edit featuring Rhean Boyer of Carolina Rain.[3]
Matt Bjorke of Roughstock gave the album four stars out of five, with his review saying that "Ford has tapped into something unique and that is the exact reason why he’s sold as many albums he has the past couple of years."[3] The album received a three-star rating from Country Weekly reviewer Jessica Phillips, who praised Ford's "guttural voice and well-rendered rhymes" and considered Ford's musical image more country-oriented than that of Cowboy Troy, but called "Tool Timer" and "All About Y'all" "disposable."[2] Paul Brian of The 9513 gave the title track a thumbs-up, saying that its lyrics were cliché but that it "its infectious energy grows on you."[5]
Church's Chicken is a U.S.-based chain of fast food restaurants specializing in fried chicken, also trading outside North America as Texas Chicken.[1] The chain was founded as Church's Fried Chicken To Go by George W. Church, Sr., on April 17, 1952, in San Antonio, across the street from The Alamo. The company, with its headquarters in Sandy Springs, Georgia,[2][3] is the fourth-largest chicken restaurant chain behind KFC, Chick-fil-A, and former sister chain Popeyes Chicken & Biscuits.[4]
History
[icon] This section requires expansion with: More info before 1980s. (January 2014)

Initially, the restaurant only sold chicken, but fries and jalapeños were added in 1955.[4] The company had four restaurants when Church died in 1956. In the 1980s, the chain briefly operated a hamburger franchise called G. W. Jrs in Texas.[5]

Rapid growth followed, and Church's became the second-largest chicken restaurant chain in 1989, when it merged with Popeyes Chicken & Biscuits.[4] The brands had their supply lines consolidated, but were still marketed as separate chains. Hala Moddelmog was appointed as president of Church's Chicken in 1996, making her the first female president of a fast-food restaurant chain.
Church's Chicken Detroit

Church's was owned by AFC Enterprises, along with Popeyes Chicken & Biscuits and Cinnabon, through the end of 2004, when it was sold to Arcapita (formerly Crescent Capital Investments). Because Arcapita is an Islamic venture capital firm, pork products were removed from the menu after the sale (as pork is not halal) in 2005.[6][7] Also, American Church's Chicken restaurants switched beverage products to Coca-Cola (some locations serving Coke products and Dr Pepper), while still retaining the Pepsi contract in Canada.

On August 10, 2009, San Francisco private equity firm Friedman Fleischer & Lowe bought Church’s Chicken from Arcapita.[8]

In some areas, Church's is co-franchised with the White Castle hamburger chain.[9] In Canada, Church's Chicken items were once available in Harvey's restaurants, but the co-venture was discontinued.[10]
Texas Chicken at Changi Airport, Singapore

To date, Church's Chicken has over 1,660 locations in 26 countries.[11] There are locations in Honduras, Venezuela, Canada, Guyana, Mexico, Indonesia, St. Kitts, Russia, Georgia (Tbilisi), Ukraine, Kazakhstan, Iraq, Egypt, Saudi Arabia, the United Arab Emirates, Singapore, Saint Lucia, Syria, Vietnam, Kuwait, Malaysia, Trinidad and Tobago, Curaçao, and Jordan.
Texas Chicken In Tbilisi

The menu for Church's has greatly expanded with fried okra, cole slaw, mashed potatoes, corn on the cob and honey butter biscuits being staples. Also, newer entree choices have emerged, including, sandwiches, nuggets, tacos and a spicy flavor option for the chicken.
Although the American English and British English use the same word to refer to two distinctly different modern edible foods, early hard biscuits (North American: cookies), were derived from or as a storable version of bread.[3]

The definitive explanation for these differences in usage is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter "Yeast Buns and Small Tea Cakes" and section "Soft Biscuits". She writes,

"It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out."[4]

Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.[3]

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that as it was harder, and hence when wiping up gravy it kept its shape and form, creating the popular meal biscuits and gravy.

In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.
Later history

Perhaps these southern chefs had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats, that grow in a cold winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.[5][6]

Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.[3]

Chicken And Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images