Chicken Biscuits Cast Iron (Print Version)
# Ingredients:
→ Filling
01 -
1/4 teaspoon black pepper
02 -
6 tablespoons unsalted butter
03 -
1 teaspoon salt
04 -
2 cups mixed frozen vegetables
05 -
3 cups chicken broth
06 -
1 cup evaporated milk
07 -
1 medium onion, chopped
08 -
6 tablespoons all-purpose flour
09 -
1 rotisserie chicken, in bite-size chunks
→ Biscuits
10 -
2 teaspoons baking powder
11 -
3/4 teaspoon kosher salt
12 -
1/2 cup unsalted butter, cold and cut into small cubes
13 -
1/2 teaspoon baking soda
14 -
1 cup buttermilk
15 -
2 teaspoons sugar
16 -
2 cups all-purpose flour
# Instructions:
01 -
Turn on your oven to 375°F so it can preheat. Melt butter in a 10-inch cast iron skillet (or another oven-friendly pan) over medium heat. Toss in the chopped onions and cook for about 5 minutes—just until they soften.
02 -
Stir the flour into the pan and let it cook for about a minute. Slowly add chicken broth bit by bit, whisking constantly so no lumps form. Once smooth, pour in the evaporated milk and keep whisking. Let it simmer gently until it gets thick.
03 -
Sprinkle in some salt and pepper. Mix in the pieces of rotisserie chicken along with the frozen veggies. Take the skillet off the heat.
04 -
Grab a medium bowl and whisk the dry stuff—flour, baking powder, baking soda, sugar, and salt—until well combined.
05 -
Using either your hands or a pastry cutter, rub or cut the cold butter into the dry mixture until it's crumbly, almost like rough sand.
06 -
Pour in the buttermilk and gently stir just until the dough comes together. Try not to overwork it—it doesn't need to be perfect.
07 -
Spoon the biscuit dough onto the top of the filling in the skillet. Spread it out evenly using a large cookie scoop or a 1/4 cup measuring cup. You'll get about 9 biscuits on there.
08 -
Pop the skillet into the oven. Let it bake for 20-25 minutes, or until the biscuits are golden and crisp on top and the filling is bubbling. To avoid messes, slide a baking sheet on the rack below to catch anything that drips over.
# Notes:
01 -
Cool leftovers to room temperature, then store them in a sealed container. Eat within 3-4 days.