Chicken Cheddar Garlic Biscuits Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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:

• 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:

• Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
• Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
• Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
• Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
• Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.

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:

• Preheat oven to 450 degrees F.
• Mix baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24.
• Bake for 10 minutes or until golden. Serve hot.