I haven’t made chicken and biscuits since I was quite a bit younger, but it sounded like a treat today! Switched it up and made garlic cheddar biscuits. I had to cook it a little differently than I normally would because the chicken was frozen, but it came out the same in the end.
- Heat a deep skillet or dutch oven over medium heat. Add the chicken ingredients, minus the cornstarch and water and bring to a boil.
- Reduce to a simmer, and cook until the the internal temperature of the chicken reaches 165°F; about 15 minutes.
- Remove the chicken and scoop out any foam on the surface of the broth. Chop the chicken and add back to the skillet.
- In a small bowl, mix the water and cornstarch, then pour into the skillet and whisk until thickened. Reduce heat to low and cover.
- Preheat oven to 425°F.
- In a large bowl, mix the flour, baking soda, sugar, salt and garlic powder. Working fast, cut in the butter using a pastry cutter or fork until the dough resembles crumbs.
- Mix in the cheese and slowly pour in the buttermilk while stirring. Transfer the dough to a well floured surface and, using your hands, work the dough until no longer sticky.
- Flatten the dough with your fingers and fold one half over the other. Flatten out once more and fold one half over the other again. Repeat this 3 more times.
- Flour a biscuit cutter and cut out as many biscuits as you can. If the dough isn’t chilled, place them in the fridge until cold.
- Place the biscuits over the chicken filling and bake for 30 minutes or until the biscuit is no longer doughy in the center. Remove the dish from the oven and brush melted butter over the biscuits.
Looking for a side dish? Try one of these recipes!