Sour Cream Chicken Biscuits Recipes

Steps:

• Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
• If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepare baking dish and bake for 15 minutes.
• Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
• Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
• Enjoy!

Steps:

• Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.
• Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits.
• Chill the butter in the freezer while gathering the other ingredients. Preheat the oven to 425 degrees F.
• Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse. Add the butter and process until the mixture resembles wet sand. Add 1/2 cup sour cream and pulse until a dough is formed. Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter. Cut into 6 wedges. Brush the tops with the remaining sour cream. Bake until fluffy and golden, 11 to 15 minutes.

Steps:

• Heat oven to 375ºF.
• Mix soup and 1/2 cup sour cream in 8-inch square baking dish until blended. Stir in chicken, vegetables and cheese.
• Stir baking mix, remaining sour cream and milk just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Steps:

• 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

Steps:

• 1. Preheat over to 350*. Greast the bottom and sides of an 11x7 inch baking dish.
• 2. Chop the onion. Heat butter in a skillet over medium-high heat until melted. Add onion (and I also added the mixed veggies too) and saute until tender.
• 3. Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well. Spoon the mixture into your baking dish. Bake for 15 minutes. Then remove from oven.
• 4. Sprinkle the dish with 3/4 cup of the cheese. Then place the biscuits on top and sprinkle the remaining cheese on the biscuits.
• 5. Bake for 20 minutes longer. Biscuits should be brown and the sauce is bubbly. Then serve!! Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup shredded Cheddar cheese; arrange biscuits in a single layer over chicken mixture. Top with remaining 1/4 cup Cheddar cheese.
• Return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Steps:

• Heat oven to 375ºF.
• Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
• Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Steps:

• Heat oven to 375ºF.
• Mix soup and 1/2 cup sour cream until blended. Combine chicken, vegetables and cheese in large bowl. Add soup mixture; mix lightly.
• Spoon into 8-inch square baking dish sprayed with cooking spray.
• Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.