Grandma Nancy's Chicken and Biscuits

Dawn Moore


Growing up, Grandma Nancy made her famous Chicken & Biscuits for every special occasion and holiday gathering! It was always delicious and we never got tired of it!

Grandma went into an assisted living facility over 2 years ago; and unfortunately can no longer cook her delicious meals. Since she never followed recipes, there was no "official recipe" in writing for her famous Chicken & Biscuits. Oh, how we missed that meal!

So a few months ago, mom sat down with her and asked her to walk through her process step-by-step. Mom went home and made it and from the very first bite, she had nailed the recipe! I now have my hands on it and I was sure to get it written down so I can pass this family favorite onto my kids!! It's a new family favorite in this house!

pinch tips: How to Brown Chicken






25 Min


2 Hr


8 c
chicken broth, divided
1 c
carrots, peeled & chopped
1 c
celery, chopped
1 tsp
poultry seasoning
boneless, skinless chicken breasts, cut in half
1/4 tsp
salt (more or less to taste)
1/2 tsp
ground black pepper (more or less to taste)
1/2 c
1/2 c
cold water
1 c
all-purpose flour
2 tsp
baking powder
1/8 tsp
4 Tbsp
cold butter, cubed
1/4 c
+ 2 tbsp. milk

Directions Step-By-Step

Preheat the oven to 400 degrees Fahrenheit.
In a large bowl combine flour, baking powder and salt. Using a pastry blender or knife, cut butter into mixture until it resembles coarse crumbs.
Stir in the milk a little at a time until a soft dough forms. Drop the dough onto a lightly greased or parchment-lined baking sheet (you should get about 6 biscuits). Bake for 12-14 minutes, or until light golden brown. Remove from oven and transfer to a wire cooling rack.
Meanwhile, in a large saucepan, combine 2 c. broth, carrots & celery. Heat on high, just until mixture comes to a boil and vegetables start to get tender.
Add the remaining broth and chicken and bring the mixture back up to a boil. Reduce heat to low; cover and allow it to simmer for 1-1/2 to 2 hours.
Remove the chicken from the pan and place it on a plate. Use two forks to pull it apart into bite-sized pieces. Set aside momentarily.
Meanwhile, whisk the cornstarch and cold water in a small bowl until thoroughly combined. Add mixture to the hot broth and whisk continuously over medium heat for 1-2 minutes. Add the chicken back to the saucepan and stir well.
To serve, split a biscuit horizontally and place it on a serving plate. Spoon a generous amount of chicken & gravy over the biscuits. Serve with mashed potatoes if desired.

About this Recipe

Course/Dish: Chicken
Collection: Grandma's Table