Chicken Biscuits Recipes

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Best Chicken 'n' Biscuits image

Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 individually frozen biscuits
1 can (49-1/2 ounces) chicken broth, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
5 medium carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup frozen corn
3 teaspoons dried basil
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 teaspoon browning sauce, optional


  • Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.


Easy Chicken and Biscuits image

A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 5

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits


  • Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
  • Bake at 400 degrees F for 15 minutes. Stir.
  • Cut each biscuit into quarters.
  • Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.


Chicken Biscuits image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 sandwiches

Number Of Ingredients 20

7 cups all-purpose flour, plus more for dusting
2 cups pastry flour
3 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 pound butter, cut into 1/2-inch cubes, cold
3 3/4 cups buttermilk
1 egg
1 tablespoon heavy cream
1 cup buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
4 chicken cutlets, pounded 1/2-inch thick
2 cups vegetable oil
2 cups plain breadcrumbs or panko
1/2 cup (1 stick) butter, soft
1/2 cup honey
Hot sauce, such as Frank's RedHot, for serving


  • For the biscuits: Preheat oven to 400 degrees F.
  • Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
  • Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
  • Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
  • Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
  • Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
  • Bake 22 minutes.
  • For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
  • Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
  • Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
  • For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
  • Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.


Chicken and Biscuits image

"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1 medium onion, chopped
2 teaspoons canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups fat-free milk
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken
2 tablespoons grated Parmesan cheese
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons canola oil
1 tablespoon minced fresh parsley


  • In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

Nutrition Facts :


Homestyle Chicken and Biscuits image

Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 biscuits)


  • Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
  • Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
  • Bake for 15 minutes or until the biscuits are golden brown.


Country Chicken and Biscuits image

Enjoy a homespun and hearty chicken and vegetable casserole baked under tender biscuits, just like grandma used to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 12

Number Of Ingredients 10

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (12 oz) frozen mixed vegetables
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick™ mix
1 cup milk


  • Heat oven to 400°F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
  • Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
  • Bake 25 to 30 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg


Chicken and Biscuits image

Your family will be running-not walking-to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you're a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you'll have enough for second helpings tonight and lunch tomorrow!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (12 oz) frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce


  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
  • Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g


Chicken & Biscuits Bake Recipe by Tasty image

Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough

Provided by Scott Loitsch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each


  • Preheat oven to 350˚F (180˚C).
  • In a large pot over medium-high heat, melt the butter.
  • Add the onion, stir until softened. About 1 minute.
  • Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
  • Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
  • Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
  • Add the mixed vegetables and shredded chicken, stir until fully incorporated.
  • Transfer to a 9x13-inch (23x33 cm) baking dish.
  • Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
  • Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
  • Cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams


Chef John's Chicken and Biscuits image

This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h20m

Yield 8

Number Of Ingredients 21

1 (4 pound) whole chicken, rinsed
2 quarts water
1 large bay leaf
1 whole clove
4 cloves garlic, peeled
½ cup butter
3 carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 mushrooms, quartered
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon paprika
½ cup all-purpose flour
½ cup milk
1 tablespoon herbes de Provence
3 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
1 (10 ounce) can refrigerated biscuit dough


  • Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
  • Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
  • In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
  • Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.

Nutrition Facts : Calories 746.4 calories, Carbohydrate 28.4 g, Cholesterol 112.8 mg, Fat 59.3 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 20.7 g, Sodium 1135.2 mg, Sugar 5.9 g


Slow Cooker Chicken & Biscuits Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, broccoli floret, baby carrot, condensed cream of chicken soup, refrigerated biscuit

Provided by Hannah Williams

Categories     Dinner

Yield 5 servings

Number Of Ingredients 7

3 chicken breasts, diced
salt, to taste
pepper, to taste
2 cups broccoli floret
2 cups baby carrot, diced
21 oz condensed cream of chicken soup
1 can refrigerated biscuit


  • Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
  • Add the veggies and condensed soup, and mix thoroughly.
  • Cook on high for 3 hours.
  • Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
  • Enjoy!

Nutrition Facts : Calories 675 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 49 grams, Sugar 12 grams


Fried Chicken Biscuits With Hot Honey Butter image

This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.

Provided by Tejal Rao

Categories     dinner, lunch, poultry, sandwiches, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
7 tablespoons/100 grams cold unsalted butter, cubed
1 1/2 cups/360 milliliters whole milk
6 boneless, skinless chicken thighs
3/4 cup/113 grams all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups/270 grams panko bread crumbs
Canola or other neutral oil, for frying
10 tablespoons/142 grams unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving


  • Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
  • Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
  • Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
  • Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
  • Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
  • Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  • In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
  • Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.


Chicken Biscuits image

Make and share this Chicken Biscuits recipe from

Provided by weekend cooker

Categories     Breads

Time 16m

Yield 5-6 biscuits, 5-6 serving(s)

Number Of Ingredients 8

6 ounces refrigerated biscuit dough
9 ounces boneless skinless chicken breasts, diced
1 teaspoon minced garlic
1 (10 ounce) package frozen mixed vegetables, thawed, and drained
1/4 cup dry white wine
1/4 cup water
1/4 teaspoon black pepper
1 (10 3/4 ounce) low-fat condensed cream of chicken soup


  • Preheat oven, and bake biscuits according to directions on package.
  • Spray a nonstick skillet with cooking spray and heat over medium high.
  • Cook the chicken and garlic for 5 minutes.
  • Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
  • Separate the biscuits in half, and set halves on plates and top with chicken mixture.

Nutrition Facts : Calories 218.7, Fat 6.3, SaturatedFat 1.6, Cholesterol 33, Sodium 430.1, Carbohydrate 23.7, Fiber 2.8, Sugar 2.6, Protein 15.2


Old Time Chicken and Biscuits image

Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.

Provided by Annacia

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups self-rising flour
3/8 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
all-purpose flour, for dusting
1 medium onion, finely chopped
1 1/2 carrots, finely chopped
1 1/2 celery ribs, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice


  • Make Biscuits:.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
  • Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
  • Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
  • Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
  • Cool to warm on baking sheet on a rack.
  • Make Chicken In Gravy While Biscuits Bake:.
  • Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
  • Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
  • Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
  • Stir in lemon juice.
  • To Serve:.
  • Halve biscuits and put each bottom half in a shallow bowl.
  • Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8


Chicken Biscuits image

Provided by John Currence

Categories     Chicken     Breakfast     Brunch     Bake     Fry     Father's Day     Lunch     Buttermilk     Bon Appétit     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 29

6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups all-purpose flour plus more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 3/4 cups buttermilk
Fried chicken:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
Large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
Vegetable oil (for frying)
1 cup all-purpose flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
Sausage Gravy (optional)
Special Equipment
A 3" biscuit cutter


  • For biscuits:
  • Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.
  • Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20-25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
  • Transfer dough to a lightly floured surface. Pat out dough until 1" thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4"-thick round. Using a 3" biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
  • Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely. Store airtight at room temperature. Rewarm before serving.
  • For fried chicken:
  • Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. Add chicken; turn to coat. Cover; chill at least 3 hours or overnight.
  • Pour vegetable oil in a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 350°F.
  • Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. Drain chicken well; pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch. Drain chicken on paper towels.
  • Split biscuits in half; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Spoon Sausage Gravy over chicken, if desired. Place biscuit top over.


Chicken and Biscuits image

Prepare this chicken and biscuits recipe for a tasty mix of chicken, veggies and biscuits. Our chicken and biscuits recipe will please the whole family!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk


  • Heat oven to 375ºF.
  • Mix soup and 1/2 cup sour cream until blended. Combine chicken, vegetables and cheese in large bowl. Add soup mixture; mix lightly.
  • Spoon into 8-inch square baking dish sprayed with cooking spray.
  • Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
  • Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.

Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

More about "chicken biscuits recipes"

easy-chicken-and-biscuits-campbell-soup-company image
2021-07-08 Heat the oven to 400°F. While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 10-inch ovenproof skillet. Season …
4.2/5 (34)
Total Time 30 mins
Servings 4
Calories 536 per serving

2020-08-16 In a large bowl, combine the bread flour, all-purpose flour, baking powder, sugar, and salt. Place the cubed butter in a resealable plastic freezer bag. Freeze the flour mixture and butter separately until chilled through, 15 to 20 minutes. Preheat the oven to 450°F (232°C).

Pour in the casserole dish and bake for about 20 minutes, stirring in the milk, chicken, carrots, peas, and lemon juice. Remove the dish from the oven and raise the temperature to 425 degrees Fahrenheit (205 C). Make 12 rounds of biscuits and place them on top of the chicken gravy.

Method. For the biscuits, pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt. Cut the butter into chunks, and work into the flour with your fingers until the mixture forms big crumbs, the size of small peas. Add the cream and mix until evenly incorporated and slightly sticky.

2022-04-22 Spray a 9x13-inch baking dish with nonstick cooking spray. In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone. Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths.

2019-11-27 To prepare the chicken, combine 4 tablespoons of the butter with the flour in a small bowl. Set aside. Dissolve the cornstarch in the milk in a separate bowl and set aside. Add two tablespoons of butter to a large saucepan, add the onion, carrot, and celery and saute over medium-high heat for about 5 minutes.

2021-04-25 Prepare the Biscuits. In a large bowl, thoroughly whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar if using, and parsley. With a fork, stir in the heavy cream until moistened. Turn the dough mixture onto a floured surface and knead 3 or 4 times with floured hands just until the dough holds together.

2022-04-20 Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme.

2022-04-27 veggies, chicken, biscuits, milk, butter, cheddar cheese, cream of chicken soup and 1 more Old-Fashioned Creamed Chicken and Biscuits Crisco biscuits, PET Evaporated Milk, salt, ground black pepper, dried thyme leaves and 7 more

2020-01-05 With a large pot over medium heat melt 4 tablespoon of butter. Saute the diced onion and 2 chopped garlic cloves until completely softened, about 8-10 minutes. Meanwhile bake an 8 count tube of biscuits. Add 1 heaping teaspoon of chicken base to the onion mixture. Give it a stir to “melt” it into the onions.

2020-09-08 Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside. In a separate bowl, whisk together chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium-high …

2019-01-10 Heat the oven to 400°F. While the oven is heating, stir the soup, milk and cheese in a 13x9x2-inch baking dish. Add the vegetables and chicken and stir to coat. Season the chicken mixture with salt and pepper. Step 2. Bake for 15 minutes or until hot. Stir the chicken mixture. Top the chicken mixture with the biscuits. Step 3.

2021-08-02 Using the back of a spoon, flatten the dog treats slightly. Bake for 12-14 minutes, until lightly golden brown. Cool completely on wire racks. Store in refrigerator or (for longer storage) in zippered freezer bags in freezer (thaw before serving).

2021-05-20 2. Bake 11 to 16 minutes or until golden brown. Cover loosely with foil to keep warm. 3. Bake chicken as directed on package, adjusting oven temperature as necessary. 4. Split warm biscuits in half; spread split sides and biscuit tops with reserved 2 tablespoons softened butter.

2021-10-03 Preheat the oven to 375 degrees. In an oven proof skillet, melt the butter over medium heat. Add in flour and stir constantly for about 1 minute. Add chicken stock, about a cup at a time, stirring until fully combined. Add another cup of stock, stirring until it has mixed in. Repeat until all the stock as been added.

2020-05-10 Heat butter in a small nonstick skillet. Add onion and cook for 3 minutes to soften. Transfer onion to a large bowl. Add soup, sour cream, and milk and stir well. Stir in chicken, peas and black pepper. Preheat oven to 350 degrees and grease a 7x11-inch baking dish. Transfer chicken mixture to baking dish.

2021-08-06 Step 1. In a cast-iron skillet or Dutch oven, add your 3 tablespoon of unsalted butter and melt it down over moderate heat. Step 2. Add your chopped onions and celery, stir for about a minute, and add a teaspoon of salt and pepper. Continue stirring until the onions are translucent and have softened.

2022-01-04 Melt butter and oil over medium high heat in an oven-safe sauté pan or braiser. Add onion and thyme to the pan and sauté until onion has softened, about 4 minutes. Add garlic and sauté for 1 more minute until fragrant. Whisk in 3 flour and cook for 2 minutes stirring often. Add broth, wine and milk and stir to combine.

2018-07-16 Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir. Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well. Repeat with each chicken tender and place on a plate.

2022-03-28 In a large bowl or gallon storage bag, combine the buttermilk, 1 1/2 tablespoons crushed chilies, 1 teaspoon smoked paprika, 1 1/2 teaspoons granulated garlic, ground mustard, celery seed, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Add the chicken and toss to coat in the marinade. Once everything is combined, store in the fridge ...

2021-08-25 How to make chicken biscuit bake. Be sure to see the recipe card below for full ingredients & instructions! Brown the chicken in a skillet and place in a baking dish. Pour in the broth and cooking sherry and deglaze. Add the seasonings. Pour in the cornstarch slurry to thicken. Add the vegetables to the chicken and pour over the broth mix. Bake.

Cook chicken, vegetables and gravy in a single skillet to create a rich, savory sauce. Serve with golden brown biscuits. 1 Prepare biscuits as directed on package. 2 Meanwhile, melt butter in large skillet on medium heat. Add vegetables; cook and stir 2 to 3 minutes. 3 Stir in cooked chicken and gravy.

2018-11-02 Preheat the oven to 400°F (200°C). Spray an 11x7-inch baking pan with cooking spray and set aside. Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes.

2017-03-07 2. In a small bowl, stir together the flour and spices. In a second small bowl, whisk together the egg and milk. 3. Heat oil in a large skillet on top of a medium-hot stove. 4. Open the Pillsbury™ Grands!™ and place them on a baking sheet. Bake in preheated oven for 12-14 minutes, or until golden brown. 5.

2021-12-21 Chicken · Comfort Food · Rachael Ray Show · Dec 21, 2021. Slow Cooker Chicken and Biscuits. This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Slow Cooker Chicken and Biscuits. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest. Back to Recipes.

2022-01-26 Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.

2020-07-08 Add the milk and chicken stock to the sauce. Simmer over low heat for another minute, stirring, until thick. Add the chicken and season to taste with salt and pepper. Turn heat to low and let simmer while you make your biscuits. Preheat oven to 375°F. In a food processor, combine the flour, baking powder, sugar, salt and pepper.

2017-10-24 PUT IT ALL TOGETHER: Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown. Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush.

Easy Chicken and Biscuits - Campbell Soup Company hot For the easiest cooked chicken, substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 2 cups cooked chicken.Step 1 Heat the oven to 400°F. While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 10-inch ovenproof skillet.

Stir to combine and then add the frozen peas. Set aside to cool. Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine. Transfer chicken to a heat safe casserole. Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whisk together.

2022-05-08 Creamed Chicken Biscuits Recipes. 248,184 suggested recipes. CREAMED CHICKEN & BISCUIT CASSEROLE. Nice Food For Everydays. butter, onion, mayonnaise, cream of chicken soup, milk, pimiento and 3 more.

2014-06-14 Preheat oven to 350°F. In an ovenproof or cast iron skillet, cook onion in olive oil/butter over medium heat for about 4 minutes or until softened. Add carrot, celery and chicken broth. Let simmer about 4 minutes until veggies are slightly softened. In a bowl, combine chicken, cream of chicken soup and parsley.

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