Chicken and Biscuits Bake with Buttermilk Biscuit Topping

For the Buttermilk Biscuits

Flaky and golden—these biscuits rise like sails in the oven

Ingredients

• 1 ¼ Cups All-Purpose Flour (Plus More For Dusting)
• 1 Tablespoon Baking Powder
• ½ Teaspoon Sugar
• ½ Teaspoon Salt
• 2 ½ Tablespoons Cold Unsalted Butter
• 2 ½ Tablespoons Cold Shortening
• ½ Cup Buttermilk
• 1 Tablespoon Salted Butter, Melted (For Brushing)

Instructions

1. Preheat oven to 425°F.
2. Sift flour, baking powder, sugar, and salt into a mixing bowl. Transfer to food processor.
3. Add cubed frozen butter and shortening; pulse 6–7 times until mixture resembles loose crumble.
4. Return to bowl, add buttermilk, and stir until dough forms a rough ball.
5. Turn dough onto floured surface. Roll into a rectangle ~1 inch thick, fold, and gently roll again. Repeat 6 times.
6. Roll out once more and cut biscuits using a floured cutter or glass.

Prep: 20 min • Cook: No time • Wait: No time

For the Chicken Filling

Ingredients

• 1 Pound Boneless Skinless Chicken Thighs
• 1 (10.75 Oz) Can Low Sodium Cream Of Chicken Soup
• 1 (10 Oz) Bag Mixed Vegetables
• 2 Medium Russet Potatoes, Cubed

Instructions

1. Cook chicken until done; slice into bite-sized pieces.
2. Boil cubed potatoes until fork-tender; drain.
3. Heat mixed vegetables until warmed through.
4. Combine chicken, vegetables, potatoes, and cream of chicken soup in a large bowl.

Prep: 10 min • Cook: 15 min • Wait: No time