Chicken & Biscuits
If there is one thing I know for sure, Chicken & Biscuits is the poster child for comfort food. Chicken and veggies swimming in a savory gravy topped with flakey, buttery biscuits. The sauce is bubbling up through the biscuits. Be still my heart……
Why I love Chicken & Biscuits
This is the kind of comfort food I grew up on. We ate biscuits often. My mom would whip them up without even looking at a recipe. This hearty chicken stew is topped with biscuits and baked until the gravy is bubbling through and the biscuits are flaky and golden brown. I have been on a comfort food kick around here lately. It’s the rainy, cold weather or the state of things in this country. It’s a combo of the two. Someone said that when things make you anxious or stressed, you should get out of your head and into your hands. Making homemade biscuits was just what I needed, and then pairing them with chicken stew was the perfect combo of comfort food. Other ways I get out of my head and into my hands are making sourdough bread, reading, kayaking, writing, and, of course, getting in the kitchen and feeding people.
To make Chicken & Biscuits, you will need to make homemade biscuits. Sorry, the canned biscuits from the store don’t quite cut it no pun intended! I’m not saying store-bought biscuits are bad; they just do not work in the recipe. I’ve tried them as a shortcut, and they just sunk into the gravy and didn’t get flaky. Below is the recipe for my version of my mom’s biscuits. You can find her original recipe here. They are so easy. Are you ready to master biscuit baking? Here we go!
Gather these ingredients
How to make chicken & biscuits
In a mixing bowl, combine 2 1/2 cups flour, 3 teaspoons baking powder, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/3 cup butter with a pastry cutter. Whisk together 1 cup buttermilk and one whole egg. Create a well in the flour mixture and pour in the buttermilk egg mixture. Fold together with a spatula until just combined. Do not overmix.
Plop the dough out onto a floured surface.
Flour your hands and pat the dough into a disc approximately 12″ in diameter and 1″ thick. Try not to overwork the dough. If it seems to be getting warm and the butter is melting, put the dough on a plate and put it in the refrigerator for 10 minutes.
Now if you have biscuit cutters then super, if you don’t then a juice glass will do. This ones close to 2 1/2″. I have biscuit cutters, but for some freaky reason I prefer the juice glass. I’m kinda stuck in my ways about some things. If you’re using a glass you will want to dampen the edge and then dunk it in flour like so. This way it won’t stick, redunk in flour as needed.
Continue cutting out biscuit, dusting with flour as you go if surface seems too sticky.
Recipe should yield approximately 12-15 biscuits depending on the size of your cutter.
Pour chicken filling into a 9×13 ungreased baking dish. Layer biscuits on top in nice, purdy rows. Bake at 350 degrees for 45 minutes or until the gravy is bubbling and the biscuits are perfectly browned. If you use a disposable baking pan forthis, make sure it is a deep baking pan, not a cake pan. When sharing Chicken and biscuits, it is best to bake ahead of time and reheat. The biscuits will not hold up well sitting in gravy for very long without baking.
Here’s another option. Butter a baking dish arrange the biscuits in the dish and bake at 375 degrees for 20 minutes, or until golden brown and firm to the touch. Slather with butter and honey and let your worries fade away!
Eating while hot with butter and honey is mandatory! Now that’s comfort food…pause for yummy noises.
Giving comfort to others with the gift of food is a full circle blessing. It comforts those who receive it and it blesses the hands that have prepared it. Chicken & Biscuits or just simple hot out of the oven biscuits a so deliciously comforting. I hope you enjoy these recipes. With the weather turning colder this makes the perfect Sunday Dinner!
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Thanks for being here! XO Sheila
Buttermilk Biscuit Recipe
Ingredients
- 2 1/2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 whole egg
- 1 cup buttermilk
Instructions
- Preheat oven to 375 degrees
- Mix flour, baking powder, sugar, and salt together in a mixing bowl.
- Cut butter into flour mixture with a pastry cutter, until it is an crumble.
- Whisk egg into buttermilk.
- Create a well in the middle of the flour, pour in egg mixture. Using spatula gently fold together biscuit dough, until just combined. Being careful to not over work the dough. .
- Pour dough out on to a well floured surface. Pat into a round approximately 12" by 1" thick. Cut into 12-15 biscuits. Place in a buttered baking dish. Bake for 15-20 minutes or until golden brown and firm to the touch.
Notes
Nutrition
Chicken Filling
Ingredients
- 4 whole chicken breasts baked, or poached and shredded or 1 whole roasting Chicken, shredded
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 tablespoons butter
- 1 cup onion diced
- 4 stalks celery chopped (include the leafy middle, it gives added flavor)
- 1/2 teaspoon season salt
- 1/4 cup flour
- 2 tsp chicken stock better than bouillon or 2 bouillon cubes
- 4 cups chicken stock
- 2 cups carrots cut into small chunks
- 2 cups frozen or fresh green peas
Instructions
preheat oven to 400 degrees
- Place chicken breasts on a baking sheet drizzle olive oil over chicken and sprinkle with salt and pepper bake for 20 minutes. Remove from oven and set aside, when cooled cut into bite sized chunks or shred with forks. Turn oven down to 350 degrees.
- In large skillet melt butter, add onions and celery. Saute until soft. 5 minutes.
- Sprinkle onions and celery with flour and season salt. Whisk together until it forms a thick paste, add in half of the chicken stock and boullion. Whisk until smooth. Add in remaining chicken stock and whisk until smooth.
- Add carrots and peas (or whatever veggies you choose) continue to let gravy simmer on low for 10 minutes. Add chicken and taste. Add more salt or pepper to your liking.
- Pour filling into a 9×13 baking dish, place biscuit dough on top of filling. Bake at 350 degrees for 45 minutes.
Notes
Nutrition
If you are just joining 31days of Meals 4 Sharing here’s what you’ve missed…..
Day 1~ my Heart for Meal Ministry Day 2~ "I'm not comfortable with bringing someone a meal".... Day 3~ Reasons 4 sharing a meal. Day 4~ Quick Easy Apple Sauce Day 5~ Organizing a Meal Schedule Day 6~ #1 reason -No reason at all! Day 7~ #2 reason 4 sharing a meal - Baby...baby....baby..oooo Day 8~ Chicken Supreme Day 9~ It doesn't have to be home cooked to be a Blessing Day 10~ partnering 2 SHARE a meal Day 11~ Dare Day 12~ #3 reason Hostess Meal Day 13~ #4 reason Back 2 Work Day 14~ Chicken Salad - the perfect meal 4 SHARING Day 15~ Containers Day 16~ reason #5 illness/injury Day 17~ (#6) Loss & an update on BwoB JOPLIN Day 18~ bring your NEW neighbor a meal Day 19~ Swedish Meatballs Day 20~ #8 reason 4 sharing-last minute dinner invitation Day 21~ Holiday Giving Day 22~ Pumpkin Gingerbread Day 23~ Chicken Fontinella Day 24~ Redletterwords GIVEAWAY Day 25~ Meat and Potatoes Day 26~ reason #9 Teams & Teachers Day 27~ go2 Meals 4 Sharing Day 28~ 10th reason for sharing- MOVING
tonight I made Chicken a La King served over heavily buttered rye toast… while I was eating it I read this recipe and now I feel like I missed out… throw a couple 0 biscuits on top and it would have been even more delicious-o!
😀 Yes! Everythings better with biscuits on it!
Yum, all 4 boys loved it. Even the one that doesn’t like sauce and the one who says he doesn’t like chicken.
Thanks!
Yahoo! Getting the boys to eat! Thanks for stopping back and encouraging me with your successful dinner story.
Oh, the chicken and biscuits look soo yummy! Thanks for sharing.
Be still my heart as well! Can’t wait to make these recipes with my daughter.
Huge congrats on almost a month of blogging beauty!
xoxo michele