Real Recipes From Real Home Cooks ®

chicken biscuits

(1 rating)
Blue Ribbon Recipe by
Barbara Miller
Mountain City, TN

Mama used to make this and we all loved it. This is my version. Her grandchildren used to request it as a birthday meal, and Mama gladly made it for them. It brings back fond memories, and I'm pleased to share it with you.

Blue Ribbon Recipe

These chicken and biscuits feel - and -taste like a recipe an older relative would have made. Super comforting, the chicken filling is savory and full of flavor. Light, fluffy, and buttery biscuits are the perfect topping. Made with simple ingredients, this does take a little time to prepare, but it's worth the effort.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 -6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chicken biscuits

  • 2 lg
    chicken breast
  • 1 qt
    chicken broth
  • 1 sm
    carrot, diced fine
  • 1 stalk
    celery, diced fine
  • 1 sm
    onion, diced fine
  • 1 tsp
    ground black pepper
  • 2 c
    self-rising flour
  • 1/4 c
    butter, frozen and grated
  • 1 c
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 2 Tbsp
    butter, melted

How To Make chicken biscuits

Test Kitchen Tips
Cream of chicken soup can be substituted for the cream of mushroom soup.
  • Boil chicken breast with broth, carrot, onion, celery, and black pepper
    Spray the 9x9 pan with cooking spray. Set aside. Preheat the oven to 450 F. Boil the chicken breast in a large pot with broth, carrot, onion, celery, and black pepper until the chicken is tender and broth is reduced by at least half (about 30-45 minutes). This can also be made with leftover rotisserie chicken. Just cook the vegetables in the broth. It adds so much flavor. Then when it is reduced toss in the shredded pre-cooked chicken to warm it through.
  • Chopped chicken in a baking dish.
    Remove the chicken from the broth and shred or chop the chicken. Place it in the sprayed 9x9 pan. Remove any bone, skin, or gristle and discard.
  • Cooked vegetables added to the baking dish.
    Optional: Add the vegetables from the broth.
  • Cream soup and broth mixed together.
    Add the can of soup to a bowl. Stir in 1/2 soup can of the broth and stir to combine. It should be thick.
  • Creamed soup mixture poured over the chicken.
    Pour it over the chicken. Place this in the oven to keep it warm while you make your biscuits. Or, pour it back into the pot and keep it warm on the stovetop.
  • Cold butter and grated butter in a mixing bowl.
    Pour the flour into a large mixing bowl. Add the grated butter to the flour. Work the butter into the flour using a dinner fork. The flour/butter mixture should look a little like coarse cornmeal. *You can use an equal amount of solid shortening like Crisco, beef tallow, or lard if that is what you have.
  • Buttermilk added to the middle of the flour.
    Make a well in the center of the flour and pour in the buttermilk. Stir it gently with the fork. Do not beat the batter. If more liquid is needed, add 1/4 cup of water to the measuring cup for the buttermilk and swirl the cup to mix the water with any remaining buttermilk. Add it to the flour 1 tsp at a time. As soon as the batter forms a dough, turn the dough out onto a lightly floured surface.
  • Folding the dough.
    Dust your hands with flour and the top of the dough. Gently pat the dough into a 1/2 inch thick rectangle. Fold in the sides on top of each other. Then gently pat it to 1/2 inch thick again.
  • Dough lightly rolled out and cutting out biscuits.
    Remove the pan from the oven and set it near where you are making the biscuits. With a 2" or smaller biscuit cutter, press the biscuits out one by one.
  • Biscuits placed on top of the filling.
    Place biscuits in the pan on top of the chicken. The biscuits need to be touching each other and cover the chicken.
  • Brushing the biscuits with melted butter.
    Brush the tops of the biscuits with the melted butter. Place the biscuit-covered chicken in the pan back into the oven on the center rack. Bake for 20-30 minutes until the biscuits brown on top and the chicken is bubbly. If the biscuits are browning before the chicken becomes bubbly, cover the pan with foil and cook until it bubbles, checking every 5-10 minutes (every oven is different).
  • Baked until the biscuits are browned.
    Remove the pan from the oven. Brush the biscuits with any remaining melted butter.
  • Chicken Biscuits ready to be served.
    Serve warm. 2 biscuits with the chicken make a serving. I serve this with 3 bean salad and sliced tomatoes. This recipe can be doubled and baked in a 13x9 pan. Cook time is the same.