The Ultimate Southern Comfort Food: Flaky Buttermilk Biscuits & Creamy Chicken Pot Pie (Easy Recipe)

Today we are making homemade biscuits because when done right, they are far better, although not as convenient, than anything store-bought. Let’s pair it with some chicken pot pie filling and a special dessert that we can use all of the biscuit dough. These recipes were adapted from the Cook’s Illustrated Cookbook Biscuits Ingredients: 2 ½ cups all-purpose flour 1 tbsp baking powder ½ tsp baking soda 1 tsp salt 12 tbsp butter, 10 tbsp cut into1/8 in dics, 2 tbsp melted 1 ¼ cup buttermilk Preheat oven to 450 degrees. Mix flour, baking powder, baking soda, and salt in a bowl. Using your hands, work in the pieces of butter, a few at a time, until well incorporated. Place the flour/butter mixture into the freezer for 15 mins. Remove from the freezer and add in the buttermilk. Stir with a fork to combine. On a clean surface, spread some flour and transfer the dough. With a rolling pin, roll the dough into a rectangle. Fold it into thirds with a bench scraper and roll it out again. Repeat 2-3 more times. Roll the dough about ½ in thick and cut out circles for the biscuits. Place on a sheet pan. Take the remaining dough and roll out again ½ in thick and cut out more biscuits. Brush the melted butter over the tops of each biscuit. Take the leftover biscuit dough and combine it with the melted butter, sugar, cinnamon, and some vanilla extract in a side oven pan. Stir gently and briefly. Or, combine other flavors to come up with your own dessert creation. Bake the biscuits and the dessert for about 15-17 minutes. Here is the chicken pot pit filling I made to go with the biscuits… Ingredients 1 lb chicken thighs, cut into chunks 2 cups of chicken broth 1 small onion, diced 2-3 carrots, diced 2-3 celery stalks, diced 2 tbsp butter ¼ cup flour 1 ½ cup of buttermilk ½ tsp dried thyme ½ tsp dried parsley ¾ cup frozen peas salt and pepper, to taste. Sauté the chicken with some olive oil over medium-high heat. When done, remove them from the pan. Reduce heat to medium. Melt the better and add in the vegetables. Cook for 3-5 minutes. Add the flour and stir to combine. Cook for 1-2 minutes. Add in the chicken stock and stir until it begins to thicken. Add in the buttermilk, and stir. Cook for about 1-2 minutes or until it begins to thicken again. Add in the seasonings and the frozen peas. Simmer for about 5 minutes. Adjust seasonings, if needed.