Chicken with Tiny Biscuits
Chicken with Tiny Biscuits
One-dish meal of chicken and green beans in gravy topped with golden dumpling-like biscuits.
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20 min
Prep Time
1 hr 15 min
Total Time
4
servings Ingredients
Filling
2 cups cubed cooked chicken
1 12 cups (8 ounces) frozen classic-style mixed vegetables
12 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup
1 12 teaspoons chopped fresh sage leaves
Biscuits
2 cups all-purpose flour
2 12 teaspoons baking powder
12 teaspoon salt
14 teaspoon baking soda
6 tablespoons cold Land O Lakes® Butter, cut into chunks
1 tablespoon chopped fresh sage leaves
*Substitute 1 1/2 cups (8 ounces) frozen peas. **Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Combine all filling ingredients in ungreased glass 8-inch square baking pan. Set aside.
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STEP 3
Combine flour, 1 tablespoon chopped fresh sage leaves, baking powder, salt and baking soda in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 1 minute or until smooth.
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STEP 4
Roll out dough to 1-inch thick circle. Cut into biscuits with 1-inch floured biscuit cutter.
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STEP 5
Place biscuits on top of chicken mixture. Cover; bake 30 minutes. Uncover; continue baking 25-30 minutes or until biscuits are golden brown and filling is bubbly.
Tip #1
Use the detachable small middle center cutter from a doughnut cutter for making these tiny biscuits.
340 Calories
10 Fat (g)
65 Cholesterol (mg)
930 Sodium (mg)
35 Carbohydrates (g)
3 Dietary Fiber
26 Protein (g)
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