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Chicken and Biscuits Recipe

User Rating 2 Star Rating (2 Reviews)


Chicken and biscuits
Is there anything homier than a bowl of chicken and biscuits? The slowly simmer vegetables, tender chicken, and rich gravy, topped with a hot buttermilk biscuit is the definition of comfort food.

Don't let the ingredient list fool you, this chicken and biscuits recipe is very simple to make and almost impossible to mess up!

Makes 8 portions of Chicken and Biscuits

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes


  • 1 large chicken (about 4 pounds)
  • 2 quarts water or broth
  • 1 bay leaf
  • 4 cloves garlic, cut in half
  • 1 whole clove
  • 3 carrots, cut in 1/2 inch pieces
  • 3 ribs celery, cut in 1/2 inch pieces
  • 1 large onion, cut in 1/2 inch pieces
  • 6 mushrooms, quartered
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp cayenne
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 2 tbsp fresh tarragon, chopped
  • 1 stick butter (1/2 cup)
  • 1/2 cup flour
  • 1/2 cup cream or milk
  • 1 package (8 portions) buttermilk biscuits, baked according to the package directions.


Rinse the chicken and place it in a Dutch oven or other large pot with a lid. Add the water, bay leaf, garlic, and clove. Bring to a simmer over high heat. Skim foam from the surface, cover, turn heat to low and simmer for 1 hour. Carefully remove the chicken to a bowl to cool. Strain the broth into another bowl and reserve. Discard bay leaf, garlic, and clove.

Place the pot back on medium heat, and add the butter, carrots, celery, onion, and mushrooms. Saute the vegetables in the butter for 5 minutes, until they begin to soften. Add the flour, and cook stirring for about 5 minutes, or until the flour begins to smell like cooked pie crust.

Add the reserved broth and whisk into the flour and vegetable mixture. Add the salt, pepper, herbs and spices. Bring to a simmer, stirring occasionally. Reduce the heat to low, and simmer for about 30 minutes, or until the vegetables are tender.

In the meantime, remove all the cooled chicken from the bones, and tear into large chunks. When the vegetables are done, stir in the cream, and the chicken. Bring back to simmer, and cook for 5 minutes to heat the chicken through. More liquid can be added in this step if the gravy is too thick. Taste and adjust seasoning.

Serve hot in bowls, topped with a buttermilk biscuit.
User Reviews

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 3 out of 5
Chicken & Bicsuits, Member Tallywhagger

Unless I missed something, maybe the part about making the roux, adding the milk to the flour and thickening the stock may have been overlooked in the narrative. If the consistency is not as thick or dense as you wish, you might try adding a mix of corn starch and cold water that have been mixed in a ratio of 1:1 and then stirring into the stock. Otherwise, the recipe reads pretty good, it's raining on Cape Ann and there's a chicken in the fridge that has been waiting for this moment to arrive!

2 out of 2 people found this helpful.

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