Target: 6 × 4 inches · landscape

Southern Chicken and Buttermilk Biscuits

75 min · 6 servings

Ingredients

□ 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

□ 1 medium yellow onion, diced

□ 2 medium carrots, diced

□ 2 celery ribs, diced

□ 2 garlic cloves, minced

□ 4 tbsp unsalted butter, divided

□ 1/3 cup all-purpose flour for gravy

□ 2 cups all-purpose flour for biscuits

□ 2 cups low-sodium chicken stock

□ 1 1/2 cups whole milk, divided

□ 1 cup frozen peas

□ 1 tsp fresh thyme leaves

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp baking powder

□ 1/2 tsp baking soda

□ 6 tbsp cold unsalted butter, cubed

□ 3/4 cup cold buttermilk

1. Heat oven to 425 F. Season and brown chicken in batches in butter; transfer to a plate.

2. Soften onion, carrots, celery, and thyme, then add garlic. Stir in flour; whisk in stock and 1 cup milk.

3. Simmer chicken to 165 F and gravy until spoonable; add peas. Mix cold biscuit dough gently, pat to 3/4 inch, and cut without twisting.

4. Top filling with biscuits and bake at 425 F until risen and golden and gravy bubbles at edges.

5. Rest 10 minutes for the gravy to settle, then serve biscuits over chicken and vegetables.

Cook’s note: Handle the cold biscuit dough gently and stop mixing as soon as it comes together.