Best 5 Chicken And Cheddar Biscuits Recipes

CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING

Steps:

• In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC).
• Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
• Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
• Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
• Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
• Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
• Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
• Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
• Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
• Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
• Enjoy!

BARBECUE CHICKEN CHEDDAR BISCUITS

Steps:

• Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
• Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
• Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
• Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
• Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.

CHICKEN, CHEESE, AND BISCUITS

Steps:

• In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
• Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
• Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

CHICKEN CHEDDAR & GARLIC BISCUITS!

Steps:

• Heat oven to 450°F.
• Mix together flour or biscuit mix, cheese and the broth.
• Form into softened dough.
• Drop dough by large spoonfuls upon ungreased baking sheets.
• Bake 10 minutes or until golden.
• Serve warm, enjoy!