Southern Chicken and Buttermilk Biscuits

Tender chicken and vegetables simmer in a savory milk gravy beneath homemade buttermilk biscuits that bake up tall and golden in a Dutch oven.

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

Dutch oven · Rimmed baking sheet · Mixing bowl · Whisk · Biscuit cutter · Instant-read thermometer

Keep biscuits tender

Use cold butter and buttermilk, mix only until shaggy, and avoid twisting the cutter through the dough.

Check before serving

Confirm chicken reaches 165 F and let the casserole rest 10 minutes so the gravy stays spoonable.

01. Heat oven to 425 F and set a rimmed baking sheet nearby to catch any bubbling gravy.

02. Brown seasoned chicken in batches in butter, then move it to a plate while the vegetables cook.

03. Soften onion, carrots, celery, and thyme in the Dutch oven, then stir in garlic briefly so it stays fragrant.

04. Stir flour into the vegetables, then gradually whisk in stock and 1 cup milk until smooth.

05. Return chicken and juices; simmer until vegetables are tender, gravy coats a spoon, and chicken reaches 165 F, then fold in peas.

06. Whisk flour, leaveners, and salt; cut in cold butter and stir in milk and buttermilk only until shaggy.

07. Pat dough gently to 3/4 inch, fold once, and cut straight down without twisting to keep the layers tender.

08. Set biscuits over the filling with small gaps and place the Dutch oven on the baking sheet.

09. Bake at 425 F until biscuits rise and turn golden and the filling bubbles; tent loosely if tops brown too quickly.

10. Rest 10 minutes so gravy thickens and settles before scooping chicken, vegetables, gravy, and biscuits together.