Chicken And Biscuits recipe

Chicken and Biscuits. Just the words conjure up images of cozy kitchens, Sunday suppers, and the comforting aroma of home-cooked goodness. For me, it’s more than just a meal; it’s a taste of childhood, a hug in a bowl, and the ultimate comfort food. I remember my grandmother making Chicken and Biscuits on chilly autumn evenings. The kitchen would be filled with the savory scent of simmering chicken and the warm, buttery fragrance of freshly baked biscuits. It was a simple dish, but in its simplicity lay its magic. Over the years, I’ve made countless variations of Chicken and Biscuits, experimenting with different herbs, vegetables, and biscuit recipes. But the core of it always remains the same: tender, flavorful chicken nestled in a creamy, rich gravy, served over light and fluffy biscuits. Recently, on a particularly blustery day, I decided to recreate that comforting classic for my own family. The response was overwhelmingly positive. My kids, usually picky eaters, devoured every last bite, and my husband declared it the “best Chicken and Biscuits” he’d ever had. It was a reminder of the enduring appeal of this timeless dish, and how it can bring warmth and happiness to any table. If you’re seeking a meal that’s both incredibly satisfying and surprisingly easy to make, look no further than Chicken and Biscuits. It’s a culinary embrace that will warm you from the inside out, and I’m thrilled to share my version of this beloved classic with you.

Ingredients for the Ultimate Comforting Chicken and Biscuits

Creating the perfect Chicken and Biscuits is all about using quality ingredients that work in harmony to build layers of flavor and texture. Here’s a detailed breakdown of what you’ll need to craft this comforting masterpiece:

For the Creamy Chicken Stew (or Gravy):

• 2 pounds Bone-In, Skin-On Chicken Pieces (Thighs and Drumsticks recommended): Bone-in, skin-on chicken is crucial for developing a rich, flavorful broth and tender, juicy chicken. Thighs and drumsticks are particularly well-suited for stewing because they remain moist and flavorful even after longer cooking times.
  • Chicken Breast (Alternative, but less flavorful): While bone-in, skin-on pieces are preferred, you can use boneless, skinless chicken breasts for convenience. However, be mindful that chicken breast tends to dry out more easily, so adjust cooking time accordingly and consider adding extra chicken broth to maintain moisture.
  • Rotisserie Chicken (Time-Saving Option): For a quicker version, you can use a pre-cooked rotisserie chicken. Simply shred the meat and add it to the stew in the later stages of cooking. While convenient, using rotisserie chicken will result in a less deeply flavored broth compared to using bone-in chicken.
  • Vegetarian/Vegan Option (Mushroom and Vegetable Stew): For a vegetarian or vegan version, substitute the chicken with hearty vegetables like cremini mushrooms, potatoes, carrots, and celery. Use vegetable broth and consider adding white beans or lentils for protein.
• 1 tablespoon Olive Oil or Butter: Used for sautéing vegetables and adding richness. Olive oil provides a lighter flavor, while butter contributes a richer, more classic flavor.
  • Butter for Classic Flavor: Butter is often preferred for its richness and ability to enhance the flavors of the vegetables and herbs.
  • Olive Oil for Lighter Option: Olive oil is a healthier alternative and works well if you prefer a slightly lighter flavor profile.
  • Combination of Butter and Oil: For the best of both worlds, you can use a combination of butter and olive oil. The oil prevents the butter from burning, while the butter adds richness.
• 1 large Yellow Onion, diced: Forms the aromatic base of the stew. Yellow onions are versatile and provide a balanced onion flavor.
  • White Onion (Milder Flavor): White onions have a milder flavor than yellow onions and can be used as a substitute if preferred.
  • Shallots (More Delicate Flavor): For a more delicate and slightly sweeter onion flavor, you can use shallots instead of yellow onion.
• 2 Carrots, peeled and diced: Adds sweetness, color, and texture to the stew. Carrots are a classic addition to chicken stew and provide a subtle sweetness.
  • Baby Carrots (Convenience): Baby carrots can be used for convenience; simply chop them into smaller pieces.
  • Other Root Vegetables (Optional): You can add other root vegetables like parsnips or turnips for added flavor and nutritional value.
• 2 Celery Stalks, diced: Contributes a savory, slightly peppery flavor and aromatic depth to the stew. Celery is another essential aromatic vegetable that adds complexity to the flavor profile.
  • Fennel Bulb (Anise Flavor): For a unique twist, you can add diced fennel bulb for a subtle anise-like flavor.
• 4 cloves Garlic, minced: Adds pungent, savory flavor. Freshly minced garlic is essential for the best flavor.
  • Garlic Powder (Emergency Substitute): In a pinch, you can use garlic powder, but fresh garlic is highly recommended for the best results.
• 4 cups Chicken Broth or Chicken Stock (low-sodium preferred): Forms the liquid base of the stew and provides chicken flavor. Low-sodium broth allows you to control the salt level in the dish.
  • Homemade Chicken Stock (Best Flavor): Homemade chicken stock will always provide the richest and most authentic flavor.
  • Store-Bought Chicken Broth (Convenience): Store-bought chicken broth or stock is a convenient and readily available option. Choose low-sodium varieties to control salt content.
  • Vegetable Broth (For Vegetarian Version): For a vegetarian version, use vegetable broth instead of chicken broth.
• 1 cup Heavy Cream or Half-and-Half: Adds richness and creaminess to the stew. Heavy cream will result in a richer, thicker gravy, while half-and-half provides a lighter creaminess.
  • Whole Milk (Lighter Option): For a lighter option, you can use whole milk instead of cream or half-and-half, but the gravy will be less rich and creamy.
  • Dairy-Free Cream (For Dairy-Free Version): For a dairy-free version, use coconut cream (the thick part from a can of refrigerated full-fat coconut milk), cashew cream, or oat cream.
• ¼ cup All-Purpose Flour: Used to thicken the stew and create a creamy gravy. All-purpose flour is the most common choice for thickening.
  • Cornstarch (Gluten-Free Option): For a gluten-free option, use cornstarch instead of flour. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, and add it to the stew in the later stages of cooking to thicken.
  • Gluten-Free Flour Blend (Gluten-Free Option): A gluten-free all-purpose flour blend can also be used for thickening.
• 2 teaspoons Dried Thyme: Adds a warm, earthy, and slightly minty flavor that complements chicken beautifully. Thyme is a classic herb for chicken dishes and stews.
  • Fresh Thyme (Enhanced Flavor): Fresh thyme sprigs are even more fragrant and flavorful than dried thyme. Use about 2 tablespoons of fresh thyme leaves if substituting.
  • Other Herbs (Variations): You can experiment with other herbs like rosemary, bay leaf, or sage for different flavor profiles.
• 1 Bay Leaf: Adds a subtle, aromatic depth to the stew. Bay leaf infuses a gentle, slightly floral and herbaceous note. Remember to remove the bay leaf before serving.
• Salt and Freshly Ground Black Pepper to taste: Essential for seasoning and enhancing the flavors of all the ingredients. Season generously to taste.

For the Fluffy Biscuits:

• 2 cups All-Purpose Flour: The base of the biscuits. All-purpose flour provides a good balance of structure and tenderness.
  • Cake Flour (More Tender Biscuits): For extra tender biscuits, you can substitute ½ cup of the all-purpose flour with cake flour.
  • Whole Wheat Flour (Nutty Flavor and Texture): For a nuttier flavor and slightly denser texture, you can substitute up to ½ cup of the all-purpose flour with whole wheat flour.
• 1 tablespoon Baking Powder: The leavening agent that makes the biscuits rise and become light and fluffy. Use fresh baking powder for optimal results.
• 1 teaspoon Salt: Enhances the flavor of the biscuits and controls the leavening. Salt is crucial for flavor and proper biscuit texture.
• ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes: Cold butter is essential for creating flaky biscuits. The cold butter creates pockets of steam in the dough as it bakes, resulting in layers of flakiness.
  • Vegetable Shortening (Flakier Biscuits): For even flakier biscuits, you can use vegetable shortening instead of butter or a combination of butter and shortening. Shortening has a higher fat content and melts at a higher temperature, resulting in more steam and flakiness.
  • Lard (Traditional and Flavorful): Lard is a traditional fat used in biscuit making and contributes to incredibly tender and flavorful biscuits.
• ¾ cup Buttermilk: Adds tanginess, moisture, and tenderness to the biscuits. Buttermilk reacts with baking powder to create a tender crumb and helps activate the gluten in the flour.
  • Whole Milk with Lemon Juice or Vinegar (Buttermilk Substitute): If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of whole milk. Let it sit for 5 minutes to thicken slightly before using.
  • Plain Yogurt or Sour Cream (Alternative Tanginess): Plain yogurt or sour cream, thinned with a little milk, can also be used as a buttermilk substitute, adding a similar tanginess and moisture.

Equipment:

• Large Dutch Oven or Heavy-Bottomed Pot: For making the chicken stew. A Dutch oven is ideal for even heat distribution and braising.
• Large Skillet or Pan: For searing chicken (optional but recommended) and sautéing vegetables.
• Mixing Bowls: For preparing biscuit dough and whisking ingredients.
• Whisk: For whisking dry ingredients for biscuits and combining liquids.
• Pastry Blender or Fork: For cutting cold butter into biscuit dough. A pastry blender is designed for this purpose, but a fork works well too.
• Rolling Pin (Optional, for rolled biscuits): For rolling out biscuit dough if making rolled biscuits.
• Biscuit Cutter or Knife (for cut biscuits): For cutting biscuits into rounds or squares.
• Baking Sheet: For baking biscuits.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cutting Board and Knife: For chopping vegetables and chicken (if needed).

Instructions: Crafting Your Soul-Warming Chicken and Biscuits

Now that you have all your ingredients ready, let’s embark on the delightful journey of creating homemade Chicken and Biscuits. Follow these step-by-step instructions to achieve culinary comfort perfection:

Step 1: Prepare the Chicken Stew

1. Season Chicken: Pat the chicken pieces dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Patting the chicken dry helps it brown better.
2. Sear Chicken (Optional but Recommended for Flavor): Heat olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the chicken pieces, skin-side down first, until golden brown on all sides, about 3-4 minutes per side. Searing adds depth of flavor and color to the chicken and the stew. Remove chicken from the pot and set aside.
3. Sauté Vegetables: Add diced onion, carrots, and celery to the pot and sauté over medium heat until softened, about 5-7 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot (these browned bits add flavor).
4. Add Garlic and Thyme: Add minced garlic and dried thyme to the pot and cook for another minute until fragrant. Be careful not to burn the garlic; cook until just fragrant.
5. Sprinkle in Flour: Sprinkle all-purpose flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the stew. Cooking the flour briefly removes the raw flour taste.
6. Gradually Add Chicken Broth: Gradually whisk in chicken broth, scraping the bottom of the pot to loosen any browned bits. Whisk until smooth to avoid lumps.
7. Add Bay Leaf and Chicken: Add the bay leaf and seared chicken pieces back to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender. Simmering allows the flavors to meld and the chicken to become incredibly tender.
8. Shred Chicken (Optional): Remove chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. You can leave the chicken in larger pieces if you prefer a chunkier stew. Return shredded chicken to the pot.
9. Stir in Cream (or Milk): Stir in heavy cream or half-and-half (or milk) and simmer for another 5-10 minutes to thicken the gravy slightly and heat through. Simmering after adding cream helps to thicken the sauce and meld the flavors.
10. Season to Taste: Season the stew to taste with salt and freshly ground black pepper. Remove bay leaf before serving. Keep stew warm while you prepare the biscuits.

Step 2: Prepare the Biscuits

1. Preheat Oven and Prepare Baking Sheet: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. High heat is essential for creating tall, fluffy biscuits.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. Whisking aerates the flour and ensures even distribution of leavening and salt.
3. Cut in Cold Butter: Add cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold and create small pieces that will create flakiness. Work quickly to prevent the butter from melting.
4. Add Buttermilk: Make a well in the center of the dry ingredients and pour in buttermilk. Stir gently with a fork just until the dough comes together and is barely moistened. Do not overmix. Overmixing develops gluten and results in tough biscuits. The dough will be shaggy and slightly sticky, which is okay.
5. Turn Dough onto Floured Surface: Turn dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick rectangle or circle. Handle the dough gently and minimally to maintain tenderness.
6. Cut Biscuits: Use a biscuit cutter (about 2-inch diameter) or a sharp knife to cut out biscuits. Press straight down with the cutter; do not twist, as twisting can seal the edges and prevent rising. If using a knife, cut into squares or triangles. Reroll scraps gently and cut out more biscuits until all dough is used.
7. Place Biscuits on Baking Sheet: Place biscuits on the prepared baking sheet, about 1 inch apart. For softer sides, place them close together; for crispier sides, space them further apart.
8. Bake Biscuits: Bake in preheated oven for 12-15 minutes, or until biscuits are golden brown on top and cooked through. Baking time may vary slightly depending on your oven. Biscuits should be puffed up and golden brown.

Step 3: Assemble and Serve

1. Serve Hot: Serve Chicken and Biscuits immediately while both the stew and biscuits are hot.
2. Ladle Stew over Biscuits: Place warm biscuits in bowls and ladle generous amounts of creamy chicken stew over the top.
3. Garnish (Optional): Garnish with fresh parsley or chives, if desired.
4. Enjoy Immediately: Savor the comforting warmth and delicious flavors of your homemade Chicken and Biscuits!

Nutrition Facts for Chicken and Biscuits (per serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used, brands, portion sizes, and biscuit size. The following is an approximate guide per serving, assuming a moderate serving size of chicken and biscuits, using bone-in chicken thighs and drumsticks, and homemade biscuits with butter and buttermilk.)

• Servings: Approximately 6-8 servings
• Calories per serving (approximate): 500-700 calories
• Fat: 25-40g
  • Saturated Fat: 15-25g
• Cholesterol: 150-200mg
• Sodium: 500-800mg
• Carbohydrates: 40-60g
  • Fiber: 2-4g
  • Sugar: 5-8g
• Protein: 25-35g

Key Nutritional Considerations:

• Calorie Density: Chicken and Biscuits is a relatively calorie-dense dish due to the creamy stew and buttery biscuits. Portion control is important if you are watching your calorie intake.
• Fat Content: The heavy cream, butter, and chicken skin contribute to the fat content, particularly saturated fat. Using leaner chicken (breast), lighter cream options (half-and-half or milk), and reducing butter in biscuits can lower the fat content.
• Sodium Content: Chicken broth and biscuits can contribute to the sodium content. Using low-sodium broth and reducing salt in the biscuit recipe can help lower sodium.
• Protein Source: Chicken provides a good source of protein, which is essential for satiety and muscle building.
• Carbohydrates: Biscuits provide carbohydrates, which are the body’s primary source of energy. Choosing whole wheat flour for biscuits can increase fiber content.
• Enjoy in Moderation: Like all comfort foods, Chicken and Biscuits is best enjoyed in moderation as part of a balanced diet.

Preparation Time for Chicken and Biscuits

• Prep Time: Approximately 30-40 minutes (chopping vegetables, preparing chicken, making biscuit dough).
• Cook Time: Approximately 45-55 minutes (cooking chicken stew and baking biscuits).
• Total Time: Approximately 1 hour 15 minutes – 1 hour 35 minutes.

Time-Saving Tips:

• Use Rotisserie Chicken: Using pre-cooked rotisserie chicken significantly reduces cooking time. Shred the meat and add it to the stew in the last 15-20 minutes of simmering.
• Pre-Chopped Vegetables: Purchase pre-chopped onions, carrots, and celery to save prep time.
• Store-Bought Biscuits (Convenience): Using refrigerated biscuit dough or frozen biscuits is a major time-saver, although homemade biscuits will always be superior in flavor and texture.
• Make Stew Ahead: The chicken stew can be made a day ahead and stored in the refrigerator. Reheat before serving and baking biscuits.
• Simplified Biscuit Recipe: Use a drop biscuit recipe (no rolling or cutting required) for faster biscuit preparation.

How to Serve Chicken and Biscuits

Chicken and Biscuits is a comforting and versatile dish that can be served in various ways to suit different occasions and preferences. Here are some serving suggestions:

• Classic Bowl Presentation:
  • Individual Bowls: Serve in individual bowls with warm biscuits nestled in the creamy chicken stew. This is the most traditional and comforting way to serve Chicken and Biscuits.
  • Deep Bowls: Use deep bowls to accommodate a generous portion of stew and biscuits.
• Platter Style (Family Style):
  • Large Platter: Arrange biscuits on a large platter and serve the chicken stew separately in a serving dish or gravy boat. This allows guests to assemble their own portions and is great for family-style dining.
  • Biscuit Basket: Serve warm biscuits in a separate basket alongside the stew.
• Garnishes and Toppings:
  • Fresh Parsley or Chives: Sprinkle chopped fresh parsley or chives over the stew for a touch of freshness and color.
  • Black Pepper: Offer freshly ground black pepper at the table for guests to add more if desired.
  • Hot Sauce (Optional): For those who like a little heat, offer hot sauce on the side.
  • Cheese (Optional): Shredded cheddar cheese or Monterey Jack cheese can be sprinkled over the stew for extra richness and flavor.
• Side Dish Pairings:
  • Simple Green Salad: A light and refreshing green salad with vinaigrette dressing provides a nice contrast to the richness of Chicken and Biscuits.
  • Steamed or Roasted Vegetables: Steamed broccoli, green beans, or roasted asparagus are healthy and complementary side dishes.
  • Coleslaw: Creamy coleslaw can be a classic Southern side dish pairing.
  • Corn on the Cob: In summer, corn on the cob is a delicious and seasonal side dish.
• Occasions and Settings:
  • Weeknight Dinner: Chicken and Biscuits is a perfect comforting and satisfying weeknight meal.
  • Sunday Supper: A classic Sunday supper dish that brings family together.
  • Casual Gatherings: Great for potlucks, casual dinner parties, or holiday meals.
  • Comfort Food Cravings: Ideal for satisfying comfort food cravings on chilly days or anytime you need a warm and comforting meal.

Additional Tips for Perfect Chicken and Biscuits

To ensure your Chicken and Biscuits are a resounding success, here are five additional tips to keep in mind:

1. Don’t Overwork the Biscuit Dough: Overworking biscuit dough develops gluten, resulting in tough, dense biscuits. Handle the dough gently and mix just until combined. The dough should be shaggy and slightly sticky.
2. Use Cold Butter for Biscuits: Cold butter is essential for flaky biscuits. Keep the butter cold throughout the biscuit-making process. You can even chill the dry ingredients and buttermilk before starting.
3. Brown the Chicken for Deeper Flavor: Searing the chicken before simmering, even though it’s an extra step, significantly enhances the flavor of the stew. The browned bits left in the pot add depth and richness to the broth.
4. Adjust Stew Consistency to Your Preference: You can adjust the consistency of the chicken stew to your liking. For a thicker gravy, simmer it for a longer time or add a bit more flour (or cornstarch slurry). For a thinner stew, add more chicken broth.
5. Make Drop Biscuits for Simplicity: For an even easier biscuit option, make drop biscuits instead of rolled and cut biscuits. Simply drop spoonfuls of biscuit dough onto the baking sheet. Drop biscuits are rustic and delicious and require less effort.

Frequently Asked Questions (FAQ) about Chicken and Biscuits

Here are five frequently asked questions about Chicken and Biscuits to help you master this comforting classic:

Q1: Can I use boneless, skinless chicken instead of bone-in chicken?

A: Yes, you can use boneless, skinless chicken breasts or thighs if preferred. However, bone-in, skin-on chicken pieces (thighs and drumsticks) are recommended for the most flavorful stew. Bone-in chicken releases more flavor into the broth during simmering, and skin-on pieces contribute richness. If using boneless, skinless chicken, consider browning it well for added flavor and be mindful that it may cook faster and can become drier if overcooked. Adjust simmering time accordingly.

Q2: Can I make Chicken and Biscuits vegetarian or vegan?

A: Yes, you can adapt Chicken and Biscuits to be vegetarian or vegan. For a vegetarian version, substitute the chicken with hearty vegetables like cremini mushrooms, potatoes, carrots, and celery. Use vegetable broth instead of chicken broth, and consider adding white beans or lentils for protein. For a vegan version, also ensure you use a plant-based butter substitute for the biscuits and a dairy-free cream alternative (like coconut cream or oat cream) for the stew. You can also use vegetable shortening or vegan butter for the biscuits.

Q3: How do I prevent my biscuits from being tough?

A: Tough biscuits are usually a result of overworking the dough. To prevent tough biscuits:

• Don’t Overmix: Mix the biscuit dough just until the ingredients are barely combined. Stop mixing as soon as the dough comes together.
• Use Cold Butter: Keep the butter cold throughout the biscuit-making process. Cold butter is essential for flakiness and tenderness.
• Handle Dough Gently: Handle the dough gently when patting it out and cutting biscuits. Avoid pressing down too hard or kneading the dough.
• Don’t Overbake: Overbaking can also make biscuits dry and tough. Bake biscuits until they are golden brown on top and cooked through, but don’t overbake them.

Q4: How can I thicken my chicken stew if it’s too thin?

A: If your chicken stew is thinner than you prefer, you can thicken it using a few methods:

• Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering stew and cook for a few minutes, stirring constantly, until the stew thickens.
• Flour Roux: In a separate small pan, melt 1-2 tablespoons of butter over medium heat. Whisk in 1-2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk the roux into the simmering stew and cook for a few minutes, stirring constantly, until the stew thickens.
• Simmer Longer: Simmering the stew uncovered for a longer period will allow some of the liquid to evaporate and naturally thicken the stew.

Q5: Can I make Chicken and Biscuits ahead of time?

A: Yes, you can prepare components of Chicken and Biscuits ahead of time:

• Chicken Stew: The chicken stew can be made 1-2 days ahead and stored in an airtight container in the refrigerator. Reheat the stew on the stovetop before serving.
• Biscuit Dough: Biscuit dough is best made fresh for the flakiest results, but you can prepare the dry ingredients for the biscuits ahead of time and store them in an airtight container at room temperature. You can also cut the butter into the dry ingredients and store the mixture in the refrigerator until ready to make the biscuits. Add the buttermilk just before baking.
• Baked Biscuits: Biscuits are best served fresh and warm. If you bake biscuits ahead, they are best enjoyed within a few hours. You can reheat leftover biscuits briefly in a warm oven or microwave, but they will be most tender when freshly baked.

Enjoy the process of making and sharing this heartwarming dish of Chicken and Biscuits! It’s a timeless classic that will bring comfort and smiles to your table.

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