Southern Chicken Biscuits (Print Version)
# Ingredients:
→ Main Filling
01 -
6 tablespoons of butter
02 -
2 garlic cloves, finely minced
03 -
2 cups diced yellow onion (about 1 large onion)
04 -
1 cup chopped celery stalks
05 -
1 cup peeled and diced carrots (roughly 3 large carrots)
06 -
½ cup all-purpose flour
07 -
2 cups whole milk
08 -
1 cup rich chicken stock
09 -
3 cups cooked chicken, shredded
10 -
Kosher salt and fresh black pepper to taste
→ Homemade Biscuit Topping
11 -
2 cups all-purpose flour
12 -
1 tablespoon baking powder
13 -
1 teaspoon kosher salt
14 -
1 tablespoon granulated sugar
15 -
½ teaspoon freshly ground black pepper
16 -
½ cup cold unsalted butter, cut into small cubes
17 -
¾ cup milk
18 -
¼ cup fresh parsley, finely chopped
19 -
2 green onions, thinly sliced
# Instructions:
01 -
Start by heating your oven to 375°F so it's nice and hot when you're ready to bake.
02 -
In a large Dutch oven over medium heat, melt the butter until it's bubbling. Toss in the minced garlic, diced onion, chopped celery, and carrots. Let everything cook together for about 7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
03 -
Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the milk and chicken stock, whisking as you go to prevent lumps. Let it simmer on low heat for about 2 minutes, stirring constantly, until the sauce thickens beautifully. Fold in the shredded chicken and season generously with salt and pepper. Take it off the heat and set aside.
04 -
In a food processor, combine flour, baking powder, sugar, salt, and pepper. Add the cold butter pieces and pulse until the mixture looks like coarse crumbs with pea-sized butter pieces. Pour in the milk and pulse just until a soft dough comes together. Gently fold in the fresh parsley and green onions.
05 -
Using a ¼ cup measure, drop generous dollops of the biscuit dough right on top of the chicken mixture. You should get about 6 beautiful, rustic biscuits scattered across the surface.
06 -
Slide the Dutch oven into your preheated oven and bake for 18-20 minutes, until the biscuits are golden brown and cooked through. Serve this comfort food masterpiece immediately while it's hot and bubbly.
# Notes:
01 -
A rotisserie chicken works perfectly for this recipe and saves tons of time - just shred it up and you're good to go!
02 -
For super quick chicken shredding, toss warm chicken in a stand mixer with the paddle attachment and mix on level 2 for about a minute.
03 -
Don't have a Dutch oven? No problem! Use a large, deep skillet instead. If it's not oven-safe, just transfer everything to a casserole dish before adding the biscuits.
04 -
Leftovers will keep covered in the fridge for up to 5 days - just make sure to store them in an airtight container.