Creamed Chicken Over Biscuits

A true Southern comfort dish, creamed chicken over biscuits is a great option for when your stomach is rumbling. What’s more is that you don’t really need any special knowledge to make this dish; even if you don’t consider yourself an avid baker, these biscuits are pretty approachable.

In fact, you may feel inspired after making this recipe to try other biscuit recipes. There’s a lot of fun (and good eating!) that awaits you.

Ingredients for Creamed Chicken Over Biscuits

• All-purpose flour: Some biscuits use cake flour while others use all-purpose flour. These biscuits are going to be smothered in cream sauce, so use AP flour to ensure they don’t fall apart. Additional AP flour in the sauce works like making a roux, helping to thicken things up and create a smooth and silky texture.
• Baking powder: Baking powder already has acidic ingredients added—unlike baking soda. Most of the time that ingredient is cream of tartar. Baking powder is best to use when your batter or dough doesn’t already include something acidic.
• Milk: Baking is a precise art, and milk is a great liquid because it’s pretty balanced in nature—it’s only a tad acidic and contains fat, protein and carbs.
• Canola oil: While most biscuit recipes use cold butter, this one uses canola oil. Both options yield a lovely and tender crumb, so feel free to follow a biscuit recipe that uses butter if you’d prefer.
• Onion: Any white, sweet or yellow onion works well for creamed chicken over biscuits but we recommend yellow. It has a bit more depth of flavor than either white or sweet onion.
• Butter: This recipe is the epitome of southern comfort, so butter is an essential ingredient. It contributes flavor but also helps to bind the ingredients of the sauce.
• Chicken broth: Why use water when you can add extra savory flavor with chicken broth? Just be sure to consider the broth’s sodium content and adjust the salt in this recipe accordingly.
• Chicken: The chicken in this recipe doesn’t need to look pretty, it just needs to be tasty. We suggest using chicken thighs because dark meat tends to be more flavorful than white meat.
• Parsley: Just a touch of fresh parsley can help lighten the flavors in this dish, but if you don’t love it, feel free to skip it.

Directions

Step 1: Make the biscuit dough

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In a large bowl, lightly whisk together the flour, baking powder and salt. Add the milk and canola oil. Mix the dry and wet ingredients until the dough forms a ball.

Step 2: Knead and roll out the dough

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On a lightly floured surface, knead the dough 8 to 10 times or until it’s smooth. Roll or pat the dough into a 6-inch square, measuring about 1 inch thick. Cut it into six rectangles.

Editor’s Tip: While you don’t want excessive lumps of flour, avoid over mixing or kneading biscuit dough. This turns it tough and chewy, instead of light and flaky.

Step 3: Bake the biscuits

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Place each biscuit on a lightly greased baking sheet, giving some room between each. Bake them at 450°F for 10 to 12 minutes or until they’re golden brown.

Step 4: Begin the cream sauce

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Meanwhile, saute the onion in butter in a large skillet until it becomes tender. Stir in the flour, salt and pepper. Gradually add the milk and bring the whole mixture to a boil.

Step 5: Finish the cream sauce

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Reduce the heat and while stirring and cook for an additional one to two minutes. Once thickened, stir in the chopped and cooked chicken and parsley.

Step 6: Smother and serve the biscuits

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Split the biscuits in half, top them with the creamed chicken and serve.

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Creamed Chicken Over Biscuits Variations

• Use rye biscuits: Rye flour is nuttier and earthier in flavor than all-purpose flour. This rye biscuit recipe combines the two flour varieties for a balanced and tasty alternative.
• Try sausage gravy: If you’re reading this recipe, you’ve more than likely heard of biscuits and sausage gravy. It’s even richer than creamed chicken over biscuits. You may want to enjoy it for brunch instead of an early-morning breakfast.
• Make buttermilk biscuits: Compared to regular biscuits, buttermilk biscuits yield a slightly tangier result. What’s more, the acidity in the buttermilk helps the dough to rise more effectively.

How to Store Creamed Chicken Over Biscuits

We recommend storing the biscuits and the creamed chicken separately so the biscuits better maintains their texture. Once cooled down to room temperature, place the biscuits and creamed chicken in their respective airtight containers. The biscuits can be stored at room temperature for up to five days, while the creamed chicken can last for up to four days in the refrigerator.

Can I freeze creamed chicken over biscuits?

You can absolutely freeze biscuits, but the creamed chicken will not freeze well, since dairy sauces tends to separate when frozen and defrosted. To freeze the biscuits, wrap them individually in reusable beeswax wraps or in foil and place them in an airtight container. They can last in the freezer for up to three months.

Creamed Chicken Over Biscuits Tips

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How can you improve chicken gravy?

First, start with high-quality ingredients. This principle is precedent in many cuisines. So while it’s basic advice, it can make a big difference. Second, if you think your creamed chicken is a bit bland, consider enriching it with an umami ingredient like real soy sauce.

What are the types of biscuits?

In general, there are four categories of biscuits: rolled, drop, scone and shortcake biscuits. This recipe uses rolled biscuits, but drop biscuits are great too since they’re easy and quick to whip up.

What’s the secret to an excellent biscuit?

If you’re using butter in your biscuit recipe, make sure it’s cold. Using soft butter creams the ingredients and creates a smooth dough, meaning you won’t get the signature flaky crumb that biscuits boast.