Chicken and Biscuits

How to Make Chicken and Biscuits

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1. Put the chicken, stock and bay leaves in a large pan, bring to a gentle simmer, cover, and poach for 25 minutes, until the chicken is cooked through and falls from the bone.

   Mark done Start 25 min timer

2. Lift out the chicken and set it aside. Strain the stock and keep 700 ml.

   Mark done

3. Shred the chicken into bite-sized pieces, discarding the bones and gristle.

   Mark done

4. Melt the butter in the same pan over medium heat, then cook the onion, carrots and celery for 8 minutes, until soft.

   Mark done Start 8 min timer

5. Stir in the flour and cook for 2 minutes, stirring constantly.

   Mark done Start 2 min timer

6. Add the reserved stock a ladle at a time, stirring smooth between additions, then stir in the milk, thyme, pepper and salt.

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7. Simmer for 8 minutes, until the gravy is thick enough to coat a spoon.

   Mark done Start 8 min timer

8. Stir in the chicken and peas and heat through for 3 minutes.

   Mark done Start 3 min timer

9. Split the warm biscuits, set them in shallow bowls and ladle the chicken gravy over the top.

   Mark done

Tips for Making Chicken and Biscuits

• Bake or warm the biscuits just before serving. Their job is to be fresh and flaky against a hot gravy, and biscuits that have sat go soft.
• Add the stock to the roux slowly. Ladle by ladle keeps the gravy smooth, whereas pouring it all in at once leaves lumps.
• Season at the end. The stock reduces as it simmers, and salt added early makes the finished gravy too salty.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Chicken and Biscuits

• Green beans with bacon
• Collard greens
• Sliced tomatoes with salt

Storing & Reheating Chicken and Biscuits

Keep the gravy in the fridge for up to 4 days and warm it gently, loosening it with a little stock or milk. Keep the biscuits separate. The gravy freezes for up to 3 months.

Chicken and Biscuits FAQ: Common Questions

Chicken and Biscuits Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.