COUNTRY CHICKEN AND BISCUITS
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Provided by Blair Lonergan
Categories Dinner
Time 57m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
- In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
- Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
- Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
- Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
- Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
- Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
- Stir together melted butter and garlic powder; brush over warm biscuits and serve.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g
PARMESAN HERB DROP BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
- Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
- Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!
CHICKEN & HERB BISCUITS
This hearty dish of tender meat and vegetables is a great way to use up any leftover roast bird.
Provided by Maria Helm Sinskey
Categories Mains Jamie Magazine Chicken Dinner Party American Leftovers
Time 1h30m
Yield 6 - 8
Number Of Ingredients 16
Steps:
- For the biscuits, pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt.
- Cut the butter into chunks, and work into the flour with your fingers until the mixture forms big crumbs, the size of small peas.
- Add the cream and mix until evenly incorporated and slightly sticky.
- Turn out onto a lightly flour-dusted board and pat into a 2.5cm-thick circle. Using a 5cm-diameter cutter, cut into 12 to 14 rounds.
- Trim and finely chop the celery, then peel and finely chop the onion. Peel the squash, then cut into 2.5cm pieces along with the carrots.
- Heat 1 tablespoon of oil in a large saucepan over a medium heat, and add the celery and onion. Cook for 4 to 5 minutes, until the vegetables start to turn golden, stirring often.
- Add the carrots and squash and sauté until they begin to soften.
- Add the bay leaf and chicken stock, bring to the boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender.
- Preheat the oven to 190ºC/gas 5.
- In a bowl, whisk 120ml of cold water with the flour until combined. Add a cup of the hot broth to the mixture and whisk well. Strain the mixture and whisk it back into the broth.
- Bring the broth to the boil. Shred or dice the chicken, add to the pan and season with sea salt and black pepper. Reduce the heat and simmer for 5 minutes.
- Pour the broth into a 2.8-litre baking dish. Top the chicken with the uncooked biscuits and bake for 35 to 40 minutes, or until the biscuits are golden and cooked through, and the broth is bubbling. Serve straightaway.
Nutrition Facts : Calories 637 calories, Fat 30 g fat, SaturatedFat 16 g saturated fat, Protein 39.6 g protein, Carbohydrate 49.8 g carbohydrate, Sugar 11.7 g sugar, Sodium 1.8 g salt, Fiber 0 g fibre
GINA'S CHEDDAR AND HERB BISCUITS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 12 to 15 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.
SAUCY BAKED CHICKEN WITH HERB BISCUITS
Make and share this Saucy Baked Chicken With Herb Biscuits recipe from Food.com.
Provided by 4-H Mom
Categories < 4 Hours
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix onion soup mix (dry) and water in ungreased rectangular pan. Place chicken in soup mixture, spoon soup mixture over chicken.
- Cover and bake 1 hour.
- Mix remaining ingredients until dough forms, beat 30 seconds. Drop by spoonfuls onto chicken and gracy.
- Bake uncovered 15 minutes or until biscuits are light brown.
Nutrition Facts : Calories 680, Fat 34.4, SaturatedFat 9.7, Cholesterol 150, Sodium 1333.7, Carbohydrate 36.1, Fiber 1, Sugar 6.6, Protein 53.3
CHICKEN STEW WITH BISCUITS
Make and share this Chicken Stew With Biscuits recipe from Food.com.
Provided by Queen of Everything
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, or until cooked through.
- Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
- Cut the chicken into large dice.
- You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
- In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the sauce.
- Simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
- Add the cubed chicken, carrots, peas, onions, and parsley.
- Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
- Place the baking dish on a sheet pan lined with parchment or wax paper.
- Bake for 15 minutes.
- Meanwhile, make the biscuits.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix on low speed until the butter is the size of peas.
- Add the half-and-half and combine on low speed.
- Mix in the parsley.
- Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
- Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling.
- Brush them with egg wash, and return the dish to the oven.
- Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
- Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
CHICKEN AND BISCUITS WITH WINE AND HERBS
I adapted this recipe from Ina Garten's Chicken Stew with Biscuits to make it more herby and wine-y and creamy. Definitely not diet food -- this is for a cozy celebration, or to cheer you up when you're sad. I used a combination of tarragon in the stew and dill and parsley in the biscuits, but you can mix it up to suit your tastes.
Provided by Betty Rocker
Categories Savory Pies
Time 2h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375°F.
- Place chicken breasts on a baking sheet and season with salt and pepper. Roast for 1/2 hour or until cooked through. When the chicken is done, allow it to cool slightly, and then cut into 3/4 inch cubes.
- In a medium pot, heat chicken broth and bouillon granules.
- In a large pot or dutch oven, melt butter. Add diced onion and cook for 10-15 minutes until onion is soft, stirring frequently. Sprinkle flour over the butter and onions, and cook, stirring constantly, for 2 minutes. Add the wine to the chicken broth, and then add the broth mixture to the pot and stir for a few minutes until the sauce comes together. Stir in the cream. Add the chicken cubes, peas, carrots, tarragon, salt and pepper. Taste and correct seasoning.
- Pour stew into a heavy duty 9x13 inch baking dish. Put on the middle rack of the oven and bake for 15 minutes.
- Meanwhile, make the biscuit dough. In a stand mixer with the paddle attachment, combine flour, baking power, salt, and sugar at low speed. Dice butter, add to dry ingredients, and mix at low to medium speed until butter is the size of small peas. Add herbs and mix again. Combine milk and cream, and then while the mixer is running, slowly pour in the milk mixture.
- On a floured surface, roll out biscuit dough with a rolling pin to between 1/2 and 3/4 inch thick. Cut into rounds or use a favorite cookie cutter to make 12 biscuits.
- Take the chicken stew out of the oven, and arrange the biscuits on top. Brush with egg wash, and return to the oven to bake for about 30-40 minutes until the biscuits are nicely browned.
Nutrition Facts : Calories 555.7, Fat 34.8, SaturatedFat 19.1, Cholesterol 140.1, Sodium 1187.6, Carbohydrate 33.8, Fiber 3.3, Sugar 4.5, Protein 23.7
HERB BISCUIT-TOPPED CHICKEN POT PIE
Make and share this Herb Biscuit-Topped Chicken Pot Pie recipe from Food.com.
Provided by Kendiala
Categories Savory Pies
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
- Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
- Preheat the oven to 375.
- Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
- Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
- Toss in the herbs and add 1-1/4 cup buttermilk.
- Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
- Form into a ball, wrap in plastic wrap, and refrigerate until needed.
- Set the chicken aside to cool until cool enough to handle.
- Reserve 5 cups of the poaching liquid.
- Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
- Cook about 10 minutes, or until light brown.
- Add the flour and cook until light brown, about 3 minutes, stirring constantly.
- Whisk in the reserved broth, 1 cup at a time.
- Continue whisking and bring to a low boil.
- Add the peas, sage, and salt and pepper.
- Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
- Remove the skin from the chicken and discard.
- Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
- Pour the vegetable mixture into a 9x13-inch baking dish.
- Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
- Beat together the egg and milk; brush over the biscuits.
- Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.
JULIA CHILD'S HERB BISCUITS
This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.
Provided by Susie D
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large bowl.
- Cut in the shortening.
- Add minced herbs.
- Stir in the eggs& buttermilk.
- Turn onto a floured surface& knead mixture briefly.
- Pat or roll out to 1/2" thickness& cut into rounds.
- Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.
CHICKEN BISCUITS
Make and share this Chicken Biscuits recipe from Food.com.
Provided by weekend cooker
Categories Breads
Time 16m
Yield 5-6 biscuits, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven, and bake biscuits according to directions on package.
- Spray a nonstick skillet with cooking spray and heat over medium high.
- Cook the chicken and garlic for 5 minutes.
- Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
- Separate the biscuits in half, and set halves on plates and top with chicken mixture.
Nutrition Facts : Calories 218.7, Fat 6.3, SaturatedFat 1.6, Cholesterol 33, Sodium 430.1, Carbohydrate 23.7, Fiber 2.8, Sugar 2.6, Protein 15.2
CHEESY HERB BISCUITS
How would I describe these...hmmm...those biscuits from "that" fish place with a little BAM! :) Hmm...I hadn't thought to put any of Emeril's Essence in, but we could try that, too!
Provided by PalatablePastime
Categories Breads
Time 24m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
- Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
- Melt butter; infuse with 1/4 tsp.
- garlic powder.
- Brush biscuits with garlic butter after they come out of oven; serve hot.
Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 20.9, Sodium 386.1, Carbohydrate 19.2, Fiber 2.5, Sugar 3.1, Protein 4.6
More about "chicken herb biscuits food"
HERB BISCUIT CHICKEN POT PIE - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
SLOW-COOKED CHICKEN WITH HERBED BISCUITS | WILLIAMS SONOMA
From williams-sonoma.com
EASY CHICKEN POT PIE WITH CHEDDAR HERB BISCUITS
From orchidsandsweettea.com
CHICKEN MUSHROOM COBBLER WITH GRUYERE HERB BISCUITS
From foodgypsy.ca
43 HEALTHY HERBS FOR HENS: THE HEALTH BENEFITS OF CULINARY HERBS
From gardentherapy.ca
MINI CHICKEN POT PIES WITH HERB AND CHEESE BISCUIT …
From abountifulkitchen.com
SKILLET CHICKEN POT PIE WITH PARMESAN HERB BUTTER BISCUITS
From butterbeready.com
HERB ROASTED CHICKEN AND WHITE CHEDDAR BISCUIT DUMPLINGS
From pinnaclefoods.co
EASIEST SKILLET CHICKEN POT PIE WITH HERB BUTTER BISCUITS
From playswellwithbutter.com
CHICKEN POT PIE WITH BISCUITS - SAVING ROOM FOR DESSERT
From savingdessert.com
THE BEST HERBS FOR CHICKEN AND HOW TO USE THEM - FOODS GUY
From foodsguy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love