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Southern Chicken and Buttermilk Biscuits

A Dutch oven full of tender chicken and vegetables bakes beneath homemade buttermilk biscuits for a comforting supper with golden tops and spoonable gravy.

Golden buttermilk biscuits top tender chicken and vegetables in thick savory gravy.

The filling is built in the same Dutch oven used for baking, so the browned chicken and vegetables season the gravy from the start. While it simmers, a quick buttermilk biscuit dough comes together with cold butter and a light hand.

Build a thick, savory gravy

Browning the chicken first leaves flavorful bits in the Dutch oven, and the vegetables soften in that same base. Stirring flour through the vegetables before adding stock and milk helps the gravy thicken evenly without lumps.

Cook the chicken safely

The chicken finishes gently in the simmering gravy, where it stays moist as the carrots become tender. Check the thickest pieces with an instant-read thermometer and proceed only when they reach 165 F.

Chicken and vegetables simmer in milk gravy as cut buttermilk biscuits wait nearby. — Chicken and vegetables simmer in milk gravy before the biscuits are set over the filling.

Keep the biscuit dough cool

Cold butter leaves small pockets that help the biscuits rise, while cold buttermilk keeps the dough tender. Mix only until it looks shaggy, pat rather than knead, and press the cutter straight down so the edges can lift cleanly.

Let the topping finish in the oven

Set the biscuits over the hot filling with small gaps so steam can escape and gravy can bubble around them. The baking sheet catches any spillover, and a short rest after baking gives the gravy time to settle into a spoonable consistency.

A risen golden biscuit reveals a tender crumb above thick chicken and vegetable gravy. — Tall golden buttermilk biscuits crown a thick chicken and vegetable gravy.

Southern Chicken and Buttermilk Biscuits

6 servings

75 minutes total

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 4 tbsp unsalted butter, divided
• 1/3 cup all-purpose flour for gravy
• 2 cups all-purpose flour for biscuits
• 2 cups low-sodium chicken stock
• 1 1/2 cups whole milk, divided
• 1 cup frozen peas
• 1 tsp fresh thyme leaves
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk

Method

Heat the oven
Place a rack in the center of the oven and heat to 425 F. Set a rimmed baking sheet nearby; it will catch any bubbling gravy while the Dutch oven bakes.
Look for: The oven is fully preheated before the biscuit-topped filling goes in.
Brown the chicken
Pat the chicken dry and season with 1 tsp salt and the pepper. Melt 1 tbsp butter in a Dutch oven over medium-high heat, then brown chicken in batches, turning once; transfer it to a plate before it is fully cooked through.
Look for: Chicken has browned patches on both sides without crowding or steaming.
Soften the vegetables
Reduce heat to medium and melt 2 tbsp butter in the same Dutch oven. Add onion, carrots, celery, and thyme; cook, stirring, until the onion is translucent and the carrots begin to soften, then stir in garlic for 30 seconds.
Look for: Onion is translucent, carrots have started to soften, and garlic smells fragrant rather than browned.
Thicken the filling
Sprinkle 1/3 cup flour over the vegetables and stir for 1 minute so it coats them evenly. Gradually whisk in the chicken stock and 1 cup milk, scraping up the Dutch oven's browned bits until the mixture is smooth.
Look for: No dry flour pockets remain and the liquid is smooth before it comes to a simmer.
Simmer until tender
Return the chicken and its juices to the Dutch oven and bring the gravy to a gentle simmer. Cook uncovered, stirring often, until the carrots are tender and the thickest chicken pieces reach 165 F; fold in the peas and remove from the heat.
Look for: The gravy is spoonable and coats a spoon, and chicken registers 165 F in the thickest pieces.
Mix the biscuit dough
In a bowl, whisk the remaining 2 cups flour, baking powder, baking soda, and 1/2 tsp salt. Cut in the cold cubed butter until pea-size pieces remain, then stir in the remaining 1/2 cup milk and buttermilk just until a shaggy dough forms.
Look for: Dough looks shaggy with visible butter pieces and no dry flour at the bowl's bottom.
Shape the biscuits
Turn the dough onto a lightly floured surface and pat it gently to 3/4-inch thickness; fold it over once for layers, then pat again. Cut six biscuits with a floured cutter, pressing straight down without twisting, and gather scraps gently if needed.
Look for: Biscuits are about 3/4 inch thick with clean cut edges and dough that still feels cool.
Top the chicken filling
Stir the remaining 1 tbsp butter and remaining 1/2 tsp salt into the filling if needed, then set the biscuits evenly over the surface with small gaps for steam. Place the Dutch oven on the baking sheet to catch any spillover.
Look for: Biscuits are spaced evenly and the filling remains visible in small gaps around them.
Bake until golden
Bake uncovered at 425 F until the biscuits have risen and their tops are deeply golden and the filling bubbles around the edges. If the tops brown before the centers bake through, loosely tent with foil for the final few minutes.
Look for: Biscuits are tall and golden, with no doughy center when one is gently split.
Rest before serving
Let the Dutch oven stand for 10 minutes so the gravy settles and thickens enough to serve by the spoonful. Bring it to the table carefully and scoop biscuits with chicken and vegetables beneath.
Look for: Gravy holds around the chicken rather than running thinly across the bowl.