chicken biscuits

a recipe by
Barbara Miller
Mountain City, TN

My Mama used to make this. We all loved it. This is my version. Her grand children 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.

serves 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,grated
  • 1 c
  • 1 can
    cream of mushroom soup
  • 2 Tbsp
    butter, melted

How To Make chicken biscuits

  • 1
    Spray the 9x9 pan with cooking spray. St aside. Preheat the oven to 450 F.
  • 2
    Boil the chicken breast in a large pot with the broth and the 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 thru.
  • 3
    Remove the chicken from the broth and shred or chop the chicken and place it in the sprayed 9x9 pan. Remove any bone, skin or gristle and discard.
  • 4
    Add the can of soup to a bowl and stir in 1/2 soup can of the broth and stir to combine. It should be thick. Pour it over the chicken. You can add the vegetables from the broth to the soup if you wish or save the vegetables and any remaining broth to have as a light meal for another day (freeze it). 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.
  • 5
    Pour the flour into a large mixing bowl.
  • 6
    Add the grated butter to the flour. (you can use an equal amount of solid shortening like Crisco,beef tallow or lard if that is what you have)
  • 7
    Work the butter into the flour using a dinner fork. The flour/butter mixture should look a little like coarse cornmeal.
  • 8
    Make a well in the center of the flour and pour in the buttermilk. Stir it in gently with the fork. Do not beat the batter. If more liquid is needed, add 1/4 cup of water to the measure cup for the buttermilk and swirl the cup to mix the water with any remaining buttermilk. add it to the flour a tsp at a time. As soon as the batter forms a dough turn the dough out onto a lightly floured surface.
  • 9
    Dust your hands with flour and the top of the dough. Gently pat the dough to 1/2 inch thick rectangle. Fold in the sides on top of each other. Then gently pat it to 1/2 inch thick again.
  • 10
    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 and place them in the pan on top of the chicken. The biscuits need to be touching each other and cover the chicken.
  • 11
    Brush the tops of the biscuits with the melted butter.
  • 12
    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 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)
  • 13
    Remove the pan from the oven. Brush the biscuits with any remaining melted butter.
  • 14
    Serve warm. 2 biscuits with the chicken make a serving. I serve this with 3 bean salad and sliced tomatoes.
  • 15
    This recipe can be doubled and baked in a 13x9 pan. Cook time is the same.