chicken biscuits recipe
The Best chicken biscuits recipe
Chicken biscuits are one of those simple, comforting dishes that feel like a hug in every bite. I first discovered them years ago when my mom would make them for Sunday dinners, and they’ve been a staple in our house ever since. There’s something about the flaky, buttery layers and the savory tang of the chicken that makes them feel like a perfect balance of hearty and easy. My kids—especially my little one who’s always picky—will eat them straight from the pan, and my husband always saves room for extra on his plate. They’re not just a meal; they’re a tradition, a way to bring people together, and something that feels like home.
What really makes these biscuits special is how versatile they are. You can serve them with a simple green salad, some roasted veggies, or even just a drizzle of honey and butter for a lighter option. My family loves them for everyday meals, but they’re also perfect for special occasions—like a potluck, a game night, or even just a cozy weeknight dinner when everyone’s craving something warm and satisfying. Plus, they’re made with wholesome ingredients, like whole wheat flour for extra fiber and a touch of Greek yogurt to keep them light and tender. It’s one of those recipes that’s simple enough to whip up in under an hour but feels like a labor of love because of how well they turn out. No fancy techniques, just good, honest food that everyone enjoys.
Classic Chicken Biscuits with Gravy
A flaky, buttery baked biscuit recipe paired with a rich tomato-based chicken gravy. Perfect for serving with chicken dishes or as a standalone meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup unsalted butter, cold and cubed
- 2 cups chicken broth
- 1 cup tomato sauce
- 2 tbsp all-purpose flour
- 1 cup shredded cooked chicken
- 1 tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a large bowl, whisk together flour, baking powder, and salt. Add buttermilk and egg, mixing until just combined. Stir in cold cubed butter until the mixture resembles coarse crumbs.
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3 Turn dough onto a lightly floured surface and gently press into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits, saving the scraps for additional biscuits. Place biscuits on the prepared baking sheet.
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4 Bake in the preheated oven for 15 minutes. Reduce heat to 375°F (190°C) and bake an additional 10–12 minutes until golden brown.
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5 While biscuits bake, heat broth in a saucepan over medium heat. Whisk in tomato sauce, flour, garlic powder, and onion powder. Simmer for 5 minutes. Stir in shredded chicken, butter, salt, and pepper. Adjust seasoning as needed.
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6 Serve warm biscuits with the chicken gravy.
🔧Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Biscuit cutter or freezer bag (for cutting)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Biscuits with Gravy Works
This chicken biscuit recipe is a lifesaver for any gathering because it’s simple enough to whip up in a pinch while still feeling special. They’re perfect for meal prep—just reheat and serve alongside gravy or a fresh salad—and they hold up well for potlucks without losing their flaky, tender texture. Plus, they’re foolproof for busy families who need a comforting side dish that always gets rave reviews.
❓ Frequently Asked Questions About Chicken Biscuits with Gravy
What is the best way to store leftover chicken biscuits to keep them fresh longer?
Leftover chicken biscuits can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in the same container for up to 5 days or freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container once frozen solid. To reheat, you can bake them at 350°F (175°C) for about 10-15 minutes or microwave them for 1-2 minutes, depending on thickness.
Can I make chicken biscuits without using a stand mixer?
Absolutely! You can mix the dough by hand using a large bowl. Start by cutting the cold butter into the flour with your fingers until the mixture resembles coarse crumbs. Gradually add the cold chicken pieces, mixing gently until combined. For a flaky texture, ensure the butter is cold and cut into small pea-sized pieces.
Why do my chicken biscuits turn out tough or dense?
Tough or dense biscuits often result from overmixing the dough or using warm ingredients. Make sure to handle the dough as little as possible—only mix until just combined. Keep the butter cold, and avoid adding liquid until the very end. If your chicken is warm, let it cool slightly before mixing. Also, ensure your oven is preheated properly and use a reliable thermometer to confirm the correct temperature.
How can I make chicken biscuits gluten-free?
To make gluten-free chicken biscuits, replace the all-purpose flour with a 1:1 gluten-free blend (like Bob’s Red Mill or King Arthur). For best results, use a blend that includes xanthan gum to mimic the structure of wheat flour. Follow the same mixing and baking instructions, but be mindful that gluten-free dough may be slightly stickier—add a bit more flour if needed. Also, avoid overmixing to maintain tenderness.
What substitutions can I use for the chicken in chicken biscuuts if I don’t have leftover shredded chicken?
If you don’t have leftover shredded chicken, you can use cooked ground turkey, ham, or even diced cooked pork/chicken sausage. For a vegetarian option, use cooked shredded tofu, crumbled tempeh, or finely chopped cooked mushrooms mixed with a bit of breadcrumbs for texture. Ensure the filling is moist enough to hold together in the dough but not overly wet, as this can make the biscuits dense.
