Best Sourdough Chicken and Biscuits
If you love chicken and biscuits, then you’ve come to the right place! This is, hands down, the best sourdough chicken and biscuits recipe you’ll ever try!
If you know me and my cooking, you know I’m all about comfort food. Mac and cheese is literally a staple in our home. What can I say, I like foods that are hearty. Stick to your bones kind of meals, and this sourdough chicken and biscuit recipe is just that kind of meal. The best part? It uses leftover chicken, so you can stretch a roasted chicken into two hearty meals for your family to enjoy. So let’s get started!
Tools You’ll Need
I’m all about a 1 pot meal, and this sourdough chicken and biscuits recipe fit’s the mold. Outside of typical kitchen gear like knives and a vegetable peeler for the carrots, you’ll only need three items:
- Food processor, but a pastry blender or even 2 forks work just as well
- Biscuit cutter or thin rimmed glass (a stemless wine glass works great!)
- 12 inch cast iron skillet
- Measuring Cups and Spoons
- Knives
- Spatula or Danish dough hook
- Plastic wrap or beeswax wraps
Ingredients
Sourdough Biscuits
- 1 cup (240g) Buttermilk
- 1/2 cup (125 g) Sourdough Starter
- 2 1/2 cups (300 g) All Purpose Flour
- 1 Stick Cold Butter
- 1 Tbs. (15 g) Sugar
- 1 tsp. (5 g) Salt
- 1 1/2 tsp. (7 g) Baking Powder
- 1/2 tsp. (3 g) Baking Soda
Chicken Base
- 1-2 cups chopped cooked chicken. I like to take odds and ends off of a roast chicken for this.
- 2 Tbs. butter
- 3 carrots peeled and sliced into rounds
- 3 ribs of celery sliced to match carrots
- 1 medium yellow onion diced
- 2 Tbs. flour
- 3 cloves garlic
- 1 qt. chicken broth
- 1/2 Tbs. dried thyme, or
- 1/2 Tbs. dried rosemary
- 1/2 cup heavy cream
- 1 cup peas (fresh or frozen)
- Salt and Pepper to taste
How to make Sourdough Chicken and Biscuits
The Night Before
Typically the night before I make this sourdough chicken and biscuits recipe, I roast a whole chicken for dinner. That way I can pull scraps off the bones and dice them up for this meal the next day. I ALWAYS save my bones too for making homemade chicken stock!
If roasting a chicken doesn’t fit into your schedule, you can always cook up 2 chicken breasts or a few boneless skinless thighs the day you make this too. It only adds a few extra minutes.
You’ll also need to get your biscuits started so they can ferment overnight.
Make the Biscuit Dough
- Incorporate your butter into your flour. – I’ve found the quickest way to do this is to pop everything into my food processor and give it a few pulses. You’re looking for pea sized bits incorporated into your flour. If you don’t have a food processor, you can dice up frozen butter into small pieces, or grate it with a cheese grater and then work it into your flour with a pastry blender or two forks.
- Dump the flour and butter into a large bowl and add your fed sourdough starter, sugar, and buttermilk and mix with a spatula until incorporated.
- Cover with plastic wrap or beeswax wrap and let sit on the counter for 12-24 hours. I just leave mine sitting until I’m about half way through making the sourdough chicken and biscuits.
The Day Of Cooking
Note: If you don’t have leftover chicken, you will need to cook 2 chicken breasts in your cast iron pan over medium heat before starting steps below.
Chicken Base
- Add 2 Tbs. butter to your cast iron over medium heat and sautee diced onion, celery, and carrot until onions are translucent. About 5 minutes.
- Add garlic and sautee for 30 seconds, until fragrant.
- Sprinkle with flour and stir.
- Slowly add in chicken stock, stirring constantly to prevent clumping.
- Stir in herbs. I like to crush mine to prevent large pieces.
- Allow to simmer for 30 minutes over medium heat, until reduced by about 25%.
- While the vegetable mix simmers, finish biscuits (directions below)
- Once reduced, stir in chicken, cream, and peas to the pan.
- Salt and pepper to taste.
- Top with biscuit dough and bake at 400 F for 30 minutes
Biscuits
- Combine salt, baking powder, and baking soda in a small bowl.
- Sprinkle on to dough mixture, and mix in by hand or with Danish dough hook.
- Generously flour your work surface, and press out dough until about 1″ thick.
- Use a biscuit cutter or glass with thin rim to cut out biscuits. NOTE: Do not use a twisting motion when cutting your biscuits. Twisting will pinch off the edges and prevent them from rising. Simply press straight down and pick the cutter straight up.
- Add biscuits to pan on top of chicken mixture and bake at 400 F for 30 minutes.
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Sourdough Chicken and Biscuits
Sourdough Chicken and Biscuits is a delicious one pan meal is sure to please your whole family!
Equipment
- 12 inch cast iron skillet
- Food Processor or pastry blender 2 forks work well in a pinch
- Knives
- Biscuit Cutter or Thin Rimmed Glass
Ingredients
Chicken Base
- 1-2 cups chopped cooked chicken. I like to take odds and ends off of a roast chicken for this.
- 2 Tbs. butter
- 3 carrots peeled and sliced into rounds
- 3 ribs of celery sliced to match carrots
- 1 medium yellow onion diced
- 2 Tbs. flour
- 3 cloves garlic
- 1 qt. chicken broth
- 1/2 Tbs. dried thyme or
- 1/2 Tbs. dried rosemary
- 1/2 cup heavy cream
- 1 cup peas fresh or frozen
- Salt and Pepper to taste
Sourdough Buttermilk Biscuits
- 1 cup (240 g) Buttermilk
- ½ cup (125 g) Sourdough Starter
- 2 ½ cups (300 g) All Purpose Flour plus additional for dusting
- 1 stick Cold Butter
- 1 tbs (15 g) Sugar
- 1 tsp (5 g) Salt
- 1 ½ tsp (7 g) Baking Powder
- ½ tsp (3 g) Baking Soda
Instructions
The Night Before – Sourdough Buttermilk Biscuit Dough
- Incorporate your butter into your flour using food processor, pastry blender, or 2 forks until your butter is in pea sized pieces in the flour. See notes below for tips to blend without a food processor.
- Dump the flour and butter into a large bowl and add your fed sourdough starter, sugar, and buttermilk and mix with a spatula or Danish dough hook until incorporated.
- Cover with plastic wrap or beeswax wrap and let sit on the counter for 12-24 hours. I just leave mine sitting until I'm about half way through making the sourdough chicken and biscuits.
The Night of Cooking – Chicken Base
- Add 2 Tbs. butter to your cast iron over medium heat and sautee diced onion, celery, and carrot until onions are translucent. About 5 minutes.
- Add garlic and sautee for 30 seconds, until fragrant.
- Sprinkle with flour and stir.
- Slowly add in chicken stock, stirring constantly to prevent clumping.
- Stir in herbs. I like to crush mine to prevent large pieces.
- Allow to simmer for 30 minutes over medium heat, until reduced by about 25%.
- While the vegetable mix simmers, finish biscuits (directions below)
- Once reduced, stir in chicken, cream, and peas to the pan.
- Salt and pepper to taste.
- Top with biscuit dough and bake at 400 F for 30 minutes
Finish Sourdough Buttermilk Biscuits
- Combine salt, baking powder, and baking soda in a small bowl.
- Sprinkle on to dough mixture, and mix in by hand or with Danish dough hook.
- Generously flour your work surface, and press out dough until about 1″ thick.
- Use a biscuit cutter or glass with thin rim to cut out biscuits. See notes below on biscuit cutting.
- Add biscuits to pan on top of chicken mixture and bake at 400° F for 30 minutes.
Notes
Blending Butter and Flour – if you don’t have a food processor, cut cold butter into small pieces using a knife, then blend into your flour using pastry blender or 2 forks.
Chicken – If not using leftover chicken, cook 2 chicken breasts in your cast iron pan for about 5 minutes on each side.
Biscuits – Do not use a twisting motion when cutting your biscuits. Twisting will pinch off the edges and prevent them from rising. Simply press straight down and pick the cutter straight up.
Tried this recipe?Let us know how it was!
