Chicken and Biscuits

One of my favorite meals since I was a kid has been chicken and biscuits. I would ask my Grandma to make it for me every time I would go over to her house (and she always would). It’s the ultimate comfort food for me. As I got older and my Grandma got dementia and wasn’t able to cook as much, I had to learn how to make it myself. My Grandma never used recipes so I had to play with my recipe for a while before I got one that I thought tasted like Grandma’s. I made it for her a few times and one time she told me that it was the best chicken and biscuits she had ever had and the next time she said well this is interesting… it’s very different than what I used to make. Ha! But my Grams passed in February and I’ve been having a hard time grieving that loss lately so I’ve made chicken and biscuits for myself a few times to feel closer to her. So I decided to share a bit of my Grandma here through this delicious and super easy recipe!

up close shot of chicken on top of split biscuit

Chicken and Biscuits Ingredients:

  • yellow onion
  • garlic
  • carrot
  • pepper
  • salt
  • butter
  • flour
  • low sodium chicken broth
  • half and half 
  • rotisserie chicken
  • flour
  • baking powder
  • shortening
  • milk
overhead shot of chicken and biscuits served on a plate
Chicken and Biscuits
Prep Time
10 mins
Cook Time
20 mins
Course: Main Course
  • 1 small yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 tsp black pepper (I use 2 tsp because I like mine extra peppery)
  • 1/2 tsp salt
  • 3 tbsp butter
  • 1 large carrot, peeled and grated
  • 2 tbsp flour
  • 4 cups low sodium chicken broth
  • 1/2 cup half and half
  • 1 rotisserie chicken, shredded
  • 3.5 cup flour
  • 5 tsp baking powder
  • 1.5 tsp salt
  • 2/3 cup shortening
  • 1.5 cup milk
  1. Cook onion, garlic, pepper, salt, and butter over medium-high heat for 5 minutes.

  2. Add carrots cook for 4 more minutes.

  3. Add flour and stir for about 1 minute.

  4. Add chicken broth and bring to a boil.

  5. Add half and half and chicken and gently simmer for 3-5 minutes.

  1. Preheat oven to 450°.

  2. Mix together dry ingredients.

  3. Cut shortening into dry mixture until it looks like fine crumbs.

  4. Slowly stir in the milk until everything is combined.

  5. Separate dough mixture into 12 even pieces, round and flatten to desired shape and place on ungreased pan.

  6. Bake for 12 minutes or until edges are golden brown.

chicken poured over split biscuit on white plate with fork
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