chicken biscuits recipe
The Best chicken biscuits recipe
I love this recipe because it’s forgiving. You can make them ahead and reheat them, so they’re always ready when you need them. They’re also surprisingly light on calories compared to what you might expect from a biscuit, thanks to the lean ground chicken and a touch of whole wheat flour. Plus, they’re a great way to use up extra chicken from a roast or grill—just mix, bake, and serve. Whether you’re feeding a family of four or a group of guests, these biscuits are a reliable way to add a little extra texture and comfort to any meal.
Easy Chicken Biscuits with Classic Tomato Sauce
Crispy, buttery biscuits paired with a simple tomato-based sauce make this a comforting side dish for any meal. Perfect for serving with chicken or as a standalone dish.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, cold and cubed
- 1 (28 oz) can crushed tomatoes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Add buttermilk and stir until just combined. Fold in cold cubed butter until the mixture resembles coarse crumbs. -
3
Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut into 6 biscuits using a biscuit cutter or sharp knife. Place biscuits on the prepared baking sheet, spacing them about 1 inch apart. -
4
Bake in the preheated oven for 15–18 minutes, or until golden brown on top. Remove from oven and let cool for 5 minutes before serving. -
5
While biscuits bake, heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Biscuits with Classic Tomato Sauce Works
❓ Frequently Asked Questions About Chicken Biscuits with Tomato Sauce
Can I substitute any of the ingredients in these chicken biscuits?
Yes, you can make adjustments, but keep the ratios balanced. Swap the all-purpose flour for a 1:1 gluten-free blend if needed, but reduce the liquid slightly (about 1–2 tbsp) to account for higher moisture. For a lighter texture, replace half the butter with vegetable oil. Avoid substituting the buttermilk—it’s key for tenderness.
Why do the biscuits sometimes turn out tough?
Overmixing or baking them too quickly can make them tough. Handle the dough gently after mixing—only fold it once or twice to combine. Let them rest for 30 minutes before baking. Bake at 425°F (220°C) for 12–15 minutes until golden and crisp. Underbaking can also cause toughness, so check for doneness early.
How do I keep the chicken biscuits from falling apart when serving?
Use a toothpick or small skewer to secure them while cooking. If you’re serving them as a sandwich, place the biscuits on a wire cooling rack for 5 minutes before adding filling to let them set slightly. For a more stable hold, press a bit of breadcrumbs or crushed cornflakes into the bottom of each biscuit before filling.
Can I make these chicken biscuits ahead of time?
Yes, but bake them fresh just before serving. Store leftover biscuits in an airtight container for up to 2 days, but they’ll lose crispness. Reheat in a 350°F (175°C) oven for 5–7 minutes until warm and slightly crisp. Avoid freezing whole biscuits—they’ll become dense.
What’s the best way to serve these chicken biscuits?
Pair them with a creamy sauce like ranch or blue cheese dressing to cut through the richness of the chicken. For a Southern twist, serve with fried okra or a tangy coleslaw. They also work well as a side for grilled meats or as a breakfast sandwich with fried eggs and sausage.
