Chicken and Buttermilk Biscuits Recipe

This homemade dish is the ultimate comfort food on a cool, rainy day.

| September/October 2020

Photo by Valerie Boese

Chicken and biscuits is the ultimate comfort food on a cool, rainy day. It’ll satisfy the hungriest appetite, and leave your family wishing for more dreary weather.

Yield: 6 servings.


  • 1 tablespoon corn oil or other cooking oil
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1-1/2 pounds chicken legs or thighs
  • 6 cups chicken broth
  • 1/4 teaspoon thyme
  • 1 large bay leaf
  • 2 tablespoons fresh parsley or 1 teaspoon dried
  • 1-1/2 teaspoons salt
  • Dash black pepper
  • 2 teaspoons chicken base bouillon or 6 chicken bouillon cubes
  • 4 cups frozen mixed vegetables
  • 2 cups diced potatoes
  • 1/2 cup all-purpose flour

For biscuits

  • 1-1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 3/4 cup buttermilk


1. In a large pot, heat cooking oil over medium heat. Add celery and onion, and cook for 2 to 3 minutes. Add chicken, broth, thyme, bay leaf, parsley, salt, pepper, and bouillon. Bring to a boil, and then reduce heat to low. Simmer for 2 hours.

2. Remove chicken to cool, and set broth aside. Remove skin and bones from chicken and discard.

3. Layer chicken in a 9-by-13-inch baking dish. Top chicken with mixed vegetables and potatoes.

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