There’s something deeply comforting about pulling apart a warm, flaky biscuit filled with tender, savory chicken. These Chicken Biscuits are perfect for a hearty breakfast, casual lunch, or cozy dinner. The magic lies in the contrast of buttery biscuit and juicy, seasoned chicken—a classic combination that’s surprisingly straightforward to make.
If you're looking for the perfect Chicken Biscuits, you're in the right place. Whether you love Chicken Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Chicken Biscuits
Perfect textures: Flaky biscuit with tender, juicy chicken.
Incredibly versatile: Great for breakfast, lunch, or dinner.
Simple to master: No-fuss method for tall, fluffy biscuits.
Freezer-friendly: Reheat for a quick homemade meal anytime.
Ingredients & Tools
For the Biscuits:
- 360 g all-purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- ¾ tsp fine sea salt
- 170 g cold unsalted butter, cubed
- 240 ml cold buttermilk
For the Chicken Filling:
- 450 g boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and black pepper to taste
- 120 ml chicken broth
- 60 ml heavy cream (or more broth)
- 1 tbsp all-purpose flour (for slurry)
- Optional for serving: fresh parsley, hot sauce, honey
Tools: Large mixing bowl, pastry cutter or box grater, rolling pin, 3-inch round biscuit cutter, large skillet, whisk.
Notes: Using cold butter and buttermilk is non-negotiable for flaky layers. Chicken thighs give a more flavorful, juicier result, but breasts work well too.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 24 g |
| Fat: | 26 g |
| Carbs: | 36 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Keep everything cold. Seriously, pop your cubed butter and buttermilk in the freezer for 10-15 minutes before you begin. This is the single most important step for achieving those coveted, flaky layers in your biscuits.
- Don’t overwork the dough. The dough will look a bit shaggy and uneven—that’s exactly what you want! Over-mixing develops gluten and leads to tough biscuits instead of tender, airy ones.
- Why a sharp cutter matters. When cutting out your biscuits, press straight down without twisting. Twisting seals the edges and prevents them from rising as high in the oven.
- Chicken thigh vs. breast. Chicken thighs are more forgiving and stay incredibly moist, making them my top choice. If you prefer breast, just be careful not to overcook it, as it can dry out faster.
How to Make Chicken Biscuits
Step 1: Prepare the Chicken Filling. Pat the chicken dry and season generously on both sides with the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken to a cutting board and let it rest for a few minutes before shredding or chopping it into bite-sized pieces.
Step 2: Make the Gravy. Reduce the skillet heat to medium. Pour in the chicken broth, using a whisk to scrape up all the delicious browned bits from the bottom of the pan—that’s pure flavor! In a small bowl, whisk the tablespoon of flour with the heavy cream until smooth to create a slurry. Slowly whisk this slurry into the skillet. Let it simmer for 2-3 minutes, stirring constantly, until the gravy thickens nicely. It should coat the back of a spoon. Turn off the heat and stir the cooked chicken back into the gravy. Set this aside while you make the biscuits.
Step 3: Mix the Dry Biscuit Ingredients. In your large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This ensures the leavening is evenly distributed, so your biscuits rise uniformly. You’ll notice how light and airy the mixture looks after a good whisk.
Step 4: Cut in the Butter. Add the very cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or even the large holes of a box grater, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Those visible butter bits are what will create steam and flakiness.
Step 5: Add the Buttermilk. Create a well in the center of your flour-butter mixture and pour in the cold buttermilk. Use a fork to gently stir just until a shaggy, slightly sticky dough forms. It’s okay if there are dry spots at the bottom—don’t be tempted to keep mixing! A little goes a long way here.
Step 6: Shape and Cut the Biscuits. Turn the dough out onto a lightly floured surface. Gently pat it into a 2.5 cm thick rectangle. Fold the dough in half, then pat it down again. Repeat this folding process one more time—this simple technique builds beautiful layers. Finally, pat the dough out to a consistent 2.5 cm thickness. Dip your 3-inch biscuit cutter in flour and press straight down to cut out rounds. Place them close together on a parchment-lined baking sheet. Re-roll the scraps gently to cut more biscuits.
Step 7: Bake to Golden Perfection. Preheat your oven to 220°C. While it heats, you can brush the tops of the biscuits with a little extra buttermilk for a deeper golden color. Bake for 12-15 minutes, or until the tops are puffed and a beautiful golden brown. You’ll know they’re done when your kitchen smells incredible.
Step 8: Assemble and Serve. As soon as the biscuits are out of the oven, let them cool for just a minute—they’re best served warm. Carefully split them open with a fork or your hands. Spoon a generous amount of the warm chicken and gravy mixture over the bottom half, then place the top back on. Dig in immediately!
Storage & Freshness Guide
- Fridge: Store biscuits and chicken filling separately in airtight containers for up to 3 days.
- Freezer: Freeze unbaked biscuit dough for up to 3 months; freeze chicken filling for up to 1 month.
- Reviving: Reheat biscuits in a 180°C oven until warm; warm filling in skillet or microwave.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the biscuits and gravy beautifully, balancing the whole meal.
- Buttery corn on the cob — It’s a classic Southern-style pairing that just feels right. The sweet, juicy corn kernels provide a lovely textural and flavor contrast.
- Garlicky sautéed green beans — A quick, savory side that adds a vibrant green color to your plate and a bit of a garlicky kick that complements the herby chicken.
Drinks
- Iced sweet tea — The quintessential, slightly sweet and refreshing beverage that cools everything down and makes the whole experience feel like a leisurely weekend brunch.
- A crisp, dry hard cider — The effervescence and apple notes are fantastic at cleansing the palate between bites of the rich, savory biscuit and chicken.
- Hot coffee with a dash of cream — Especially for a morning meal, the bitter notes of coffee are the perfect counterpart to the comforting, hearty flavors on your plate.
Something Sweet
- Warm peach cobbler with vanilla ice cream — The transition from savory to sweet is seamless, and the warm, spiced peaches with cold ice cream is a dreamy finish.
- Lemon bars — Their bright, tangy, and sweet flavor profile is a fantastic palate cleanser and provides a lovely, light conclusion to the meal.
- Simple chocolate chip cookies — You can’t go wrong. The familiar, homey taste of a warm cookie is the perfect, uncomplicated sweet note to end on.
Top Mistakes to Avoid
- Mistake: Using warm ingredients for the biscuit dough. The butter will melt before baking, resulting in a dense, greasy biscuit instead of a flaky, tall one. I’ve messed this up before, too—it’s a heartbreaking sight.
- Mistake: Over-mixing the biscuit dough. As soon as the dough comes together, stop mixing. It should look rough. Over-working it develops gluten and makes the biscuits tough and chewy.
- Mistake: Twisting the biscuit cutter. This seems minor, but it pinches the edges of the dough layers together, preventing them from expanding freely and rising to their full potential in the hot oven.
- Mistake: Letting the gravy boil after adding the slurry. A vigorous boil can break the emulsion, making your gravy thin and sometimes a bit grainy. A gentle simmer is all you need to activate the thickening power of the flour.
Expert Tips
- Tip: Grate frozen butter for foolproof biscuits. If you struggle with cutting in butter, just pop a stick in the freezer for 30 minutes, then grate it on the large holes of a box grater directly into the flour. Toss to coat, and you’ll have perfectly sized butter pieces with minimal effort.
- Tip: Let the biscuits touch on the baking sheet. Placing them close together helps them rise upwards instead of spreading outwards, giving you those wonderfully tall, soft-sided biscuits.
- Tip: Add a splash of vinegar to milk if you’re out of buttermilk. No buttermilk? No problem. Add one tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 240 ml line with whole milk. Stir and let it sit for 5 minutes to curdle.
- Tip: Rest the shredded chicken in the gravy. After you’ve mixed the chicken back into the gravy, let it sit for 5-10 minutes. This allows the chicken to reabsorb moisture and become incredibly tender and flavorful.
FAQs
Can I make the components ahead of time?
Absolutely! You can prepare the chicken and gravy up to 2 days in advance and store it covered in the refrigerator. The biscuit dough can be made, cut, and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. This makes assembling a fresh, hot meal on a busy day incredibly easy.
My biscuits didn’t rise very high. What happened?
The most common culprits are old baking powder, over-worked dough, or butter that was too warm. Check your baking powder’s expiration date—it loses potency over time. Remember to handle the dough as little as possible and keep all your ingredients ice-cold. Also, ensure your oven is fully preheated before the biscuits go in for that initial blast of heat.
Can I use store-bought biscuits to save time?
You certainly can! For a quick fix, high-quality, frozen, all-butter puff pastry or pre-made biscuit dough will work. Just follow the package instructions for baking. While the flavor and texture of homemade are superior, using a store-bought base is a great shortcut for a busy weeknight.
How should I store and reheat leftovers?
Store the biscuits and chicken filling separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken gravy in a skillet or microwave. Reheat the biscuits in a 180°C oven for 5-8 minutes until warm and slightly crisp again. Avoid the microwave for the biscuits alone, as it can make them gummy.
Can I use a different protein?
Of course! This method is very adaptable. Shredded cooked turkey is fantastic, especially after the holidays. For a vegetarian version, try using seasoned, sautéed mushrooms or a plant-based chicken alternative. Just adjust the cooking time accordingly for your chosen filling.
Chicken Biscuits
Make the best homemade Chicken Biscuits with this easy recipe. Flaky biscuits filled with tender chicken and gravy. Perfect for any meal. Get the recipe now!
Ingredients
For the Biscuits
-
360 g all-purpose flour
-
1 tbsp baking powder
-
1 tsp granulated sugar
-
¾ tsp fine sea salt
-
170 g cold unsalted butter (cubed)
-
240 ml cold buttermilk
For the Chicken Filling
-
450 g boneless, skinless chicken thighs or breasts
-
1 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika
-
½ tsp dried thyme
-
Salt and black pepper (to taste)
-
120 ml chicken broth
-
60 ml heavy cream (or more broth)
-
1 tbsp all-purpose flour (for slurry)
-
Optional for serving (fresh parsley, hot sauce, honey)
Instructions
-
Prepare the Chicken Filling. Pat the chicken dry and season generously on both sides with the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken to a cutting board and let it rest for a few minutes before shredding or chopping it into bite-sized pieces.01
-
Make the Gravy. Reduce the skillet heat to medium. Pour in the chicken broth, using a whisk to scrape up all the delicious browned bits from the bottom of the pan—that’s pure flavor! In a small bowl, whisk the tablespoon of flour with the heavy cream until smooth to create a slurry. Slowly whisk this slurry into the skillet. Let it simmer for 2-3 minutes, stirring constantly, until the gravy thickens nicely. It should coat the back of a spoon. Turn off the heat and stir the cooked chicken back into the gravy. Set this aside while you make the biscuits.02
-
Mix the Dry Biscuit Ingredients. In your large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This ensures the leavening is evenly distributed, so your biscuits rise uniformly. You’ll notice how light and airy the mixture looks after a good whisk.03
-
Cut in the Butter. Add the very cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or even the large holes of a box grater, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Those visible butter bits are what will create steam and flakiness.04
-
Add the Buttermilk. Create a well in the center of your flour-butter mixture and pour in the cold buttermilk. Use a fork to gently stir just until a shaggy, slightly sticky dough forms. It’s okay if there are dry spots at the bottom—don’t be tempted to keep mixing! A little goes a long way here.05
-
Shape and Cut the Biscuits. Turn the dough out onto a lightly floured surface. Gently pat it into a 2.5 cm thick rectangle. Fold the dough in half, then pat it down again. Repeat this folding process one more time—this simple technique builds beautiful layers. Finally, pat the dough out to a consistent 2.5 cm thickness. Dip your 3-inch biscuit cutter in flour and press straight down to cut out rounds. Place them close together on a parchment-lined baking sheet. Re-roll the scraps gently to cut more biscuits.06
-
Bake to Golden Perfection. Preheat your oven to 220°C. While it heats, you can brush the tops of the biscuits with a little extra buttermilk for a deeper golden color. Bake for 12-15 minutes, or until the tops are puffed and a beautiful golden brown. You’ll know they’re done when your kitchen smells incredible.07
-
Assemble and Serve. As soon as the biscuits are out of the oven, let them cool for just a minute—they’re best served warm. Carefully split them open with a fork or your hands. Spoon a generous amount of the warm chicken and gravy mixture over the bottom half, then place the top back on. Dig in immediately!08
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