Chicken Biscuit Recipe
American · Main course · 50 min total
A classic Southern comfort dish featuring tender, flaky biscuits topped with creamy, savory chicken gravy. Perfect for breakfast or dinner.
20
min prep
min prep
30
min cook
min cook
6
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Cut in 1/2 cup cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
- Add buttermilk and stir just until dough comes together. Turn onto a floured surface and knead gently 4-5 times. Pat to 1-inch thickness and cut out biscuits with a 2.5-inch round cutter. Place on prepared baking sheet.
- Bake for 12-15 minutes until golden brown. Cool slightly.
- Meanwhile, in a large skillet, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
- Stir in shredded chicken, pepper, garlic powder, and salt to taste. Cook until heated through.
- Split biscuits in half and place on plates. Ladle chicken gravy over biscuits. Serve immediately.
Tips
- For extra flaky biscuits, freeze the butter for 15 minutes before cutting into the flour.
- Leftover gravy can be stored in the refrigerator for up to 3 days.
- Add a pinch of cayenne for a spicy kick.
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