Chicken Cheddar Garlic Biscuits Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
• Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.

Steps:

• Heat oven to 450°F.
• Mix together flour or biscuit mix, cheese and the broth.
• Form into softened dough.
• Drop dough by large spoonfuls upon ungreased baking sheets.
• Bake 10 minutes or until golden.
• Serve warm, enjoy!

Steps:

• Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
• Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
• About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
• Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
• Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
• While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.

Steps:

• Melt butter in large saucepan. Sautee onions, carrots, celery, and potatoes until tender. Add flour, cook 1 minute. Add chicken broth, half and half or milk, and simmer over low hea, stirring constantly, until thickened. Remove from heat, add chicken and green beans, stir. Pour chicken and vegetable mixture into a 13"x9" baking dish. Set aside.
• Prepare bisquits. Mix Bisquick and cheddar in a large bowl. Add milk, stir until a soft dough ball forms. Remove dough from bowl, place on a lightly floured suface. Rull dough to 1/2 inch thickness, cut into 2 1/2" rounds. Place rounds on chicken mixture in rows. Place any left over biscuits into a seperate pan.
• Bake at 425 degrees for 30 minutes or until biscuits are browned and chicken mixture is bubbly. Remove from oven, brush biscuits with mixture of melted butter and garlic powder, also brush left over bisquits.

Steps:

• Preheat the oven to 375ºF (190ºC).
• Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
• Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
• Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
• Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
• Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
• Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
• Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
• Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
• Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
• Enjoy!

Steps:

• In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.