Since starting my pre-wedding diet a few weeks ago, I’ve been pretty good about eating healthy. Lots of fruits/vegetables and lean proteins, limited carb intake, etc. And, any desserts I make get pawned off on other people. Most days, it’s actually not so bad. I’ve almost gotten used to eating right and exercising. But this morning I woke up with a serious craving for biscuits. Big, buttery, flaky biscuits smothered in creamy stuff. It was a craving that couldn’t be denied.
Lucky for me (but not so much for my waistline), the Progress Recipe Starter pack I got last week contained a can of creamy roasted garlic sauce and a recipe for Creamy Garlic Chicken and Cheddar Biscuits. I opted to make buttermilk biscuits from scratch rather than use Pillsbury, and tweaked the creamy chicken just a little bit, but otherwise stuck with the Progresso recipe. And guys? It was so good! Kind of like chicken pot pie, but with a buttery, flaky biscuit instead of pie crust. Hearty but somehow light at the same time, it was the perfect lunch for a crisp fall day. (Dan ate two huge helpings!)
Creamy Garlic Chicken and Buttermilk Biscuits
(Buttermilk Biscuits – Slightly adapted from Tracey’s Culinary Adventures)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 4 tbsp cold unsalted butter, cut into 1/4-inch cubes + 2 tbsp, melted
- 1-1/2 cups cold buttermilk
(Creamy Garlic Chicken — Slightly adapted from Progresso’s Recipe Starter recipe)
- 1 18-oz can Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 3 thin-sliced boneless chicken breasts
- 1 cup frozen mixed vegetables
- Salt/pepper to taste
- 1 cup grated Parmesan cheese
- Preheat oven to 500. Lightly grease a round, 9-inch cake pan.
- In a large bowl, mix together flour, baking powder, sugar, salt and baking soda
- Scatter the butter pieces evenly over the dry ingredients and cut in with a pastry cutter or fork, until the mixture resembles coarse cornmeal.
- Add the buttermilk, and stir until everything is incorporated
** Dough will be wet, sticky and a little lumpy.
- Using a 1/3 cup measuring cup, scoop mounds of dough and drop them onto a floured surface. Continue until you’ve scooped all of the dough
** You should get 8-9 mounds of dough.
- Flour your hands, then, one at a time, pick up each piece of dough (coating with extra flour if necessary so you can work with it) and gently shape it into a rough ball. Shake off the excess flour and place the ball of dough in the prepared cake pan. Repeat with the remaining mounds of dough, until the cake pan is filled.
- Gently brush the top of each biscuit with some of the melted butter (don’t press down and flatten them).
- Bake for 5 minutes, then reduce the oven temperature to 450 F.
- Quickly season both sides of your chicken breasts with salt and pepper to taste. Slap them on a baking sheet and slip them in the oven with your biscuits.
- Bake biscuits and chicken for 13-15 minutes.
- Remove both pans from the oven.
- While biscuits are cooling, get started on your creamy garlic chicken. Chop chicken breasts into bite sized cubes and toss the meat into a sauce pan with cooking sauce and frozen vegetables on medium-high heat.
- Bring the mixture in your sauce pan to a boil, then reduce the heat and allow the mixture to simmer for 5 minutes.
- Remove sauce pan from heat and stir in grated Parmesan cheese to thicken the mixture.
- Split a biscuit in half and place the bottom half on a dinner plate. Spoon garlic chicken mixture over the biscuit, then top with the other half of the biscuits.
- Enjoy immediately!