Chicken and Biscuits

Chicken and Biscuits 

Servings:  6 to 8

  • 12 tablespoons butter, divided
  • 2¼ cups flour, divided
  • 1½ cups chicken stock
  • Pinch of salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cups frozen mixed vegetables
  • 2 cups chicken, cooked and shredded
  • 1½ teaspoon baking soda
  • ¾ cup buttermilk
  • ¼ cup heavy cream, optional

Preheat oven to 375˚F (190˚C).

In a 10-inch cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup of flour, and cook, stirring constantly, until smooth.

Add the chicken stock and salt to taste and cook until the stock has reduced and thickened.

Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.

Add 2 cups of flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.

Add the buttermilk and mix until the dough barely comes together, about 1 minute.

Place the dough on a floured countertop and gently form into a 1½-inch thick layer.

Use a 3-inch round cutter to cut 10-12 biscuits, rerolling the dough as needed.

Place the biscuits on the turkey in the cast iron skillet, and bake for 20-25 minutes, until biscuits are golden brown.

Serve immediately, and enjoy!