Go Back
–+ servings
Cooked chicken and biscuits in cast iron pan

Sourdough Chicken and Biscuits

Sourdough Chicken and Biscuits is a delicious one pan meal is sure to please your whole family!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Fermenting Time 20 hours
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • 12 inch cast iron skillet
  • Food Processor or pastry blender 2 forks work well in a pinch
  • Measuring Cups and Spoons
  • 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.
Keyword One Pan Meals, One Pot Meals, Sourdough
Tried this recipe?Let us know how it was!