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This recipe for Chicken Stuffed Biscuits, filled with shredded chicken, gravy, olives, and eggs is perfect to serve for breakfast or brunch or on the go.

Baking Powder Biscuits

For centuries, a biscuit referred to a dry, hard, twice-baked cake that was a staple for sailors and soldiers. It wasn’t until the 19th century that the fluffy, light biscuits that we know today originated.

Increased wheat production made flour more affordable and the development of chemical leaveners, like baking soda and baking powder, provided a much-needed lift to the biscuits.

Filling, Stuffing, and Dressing

The practice of stuffing things with mixtures of grains, meats, spices and other chopped ingredients is ancient. The first documented recipes using stuffing comes from a Roman cookbook published between the 2nd century BC and the 1st Century AD called Apicius de re Coquinaria.  It even has a recipe for stuffed dormouse. Yummy!

Perhaps the notion to stuff things came from a desire to fill the emptiness, like the cavity of pepper or a chicken, with something. Maybe it provided a sense of abundance.

Stuffing something as delectable as a flakey, fluffy baking powder biscuit with chicken and gravy definitely feels abundant to me.

These Chicken Stuffed Biscuits are great to serve at breakfast or for a Mother’s Day or Easter Brunch. They even make a great grab-and-go lunch.

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Chicken Stuffed Biscuits

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Course: Biscuits, Breads, Breakfast, Brunch
Cuisine: American
Servings: 18
Calories: 103kcal
This recipe for Chicken Stuffed Biscuits, filled with shredded chicken, gravy, olives and eggs is perfect to serve for breakfast or brunch or on the go.

Ingredients

  • 1 recipe Jane’s Very Good Baking Powder
  • 1 cup cooked chicken, shredded fine
  • 1/2 cup thick chicken gravy
  • 1 hard cooked egg, chopped
  • 1 teaspoon grated onion
  • 2 tablespoon chopped parsley
  • 2 tablespoon sliced ripe olives
  • salt and pepper to taste

Instructions

  • Heat oven to 450˚F.
  • In a medium bowl, mix shredded chicken with gravy, eggs, onion, parsely and olives. Season with salt and pepper
  • Prepare Jane’s Very Good Baking Powder Biscuits or your favorite recipe. In a pinch, you could even resort to the pre-made refrigerated biscuits 🙂
  • Roll dough to 1/4-inch thick and cut into rounds. The filling will make 18 good sized (2 3/4-inch) biscuits or 24 small ones (2 1/8-inch).
  • Roll dough to 1/4-inch thick and cut into rounds. The filling will make 18 good sized (2 3/4-inch) biscuits or 24 small ones (2 1/8-inch).
  • Press the edges together with your fingers or with the tines of a fork.
  • Place on baking sheet and bake until golden brown and fluffy, about 15 minutes.
  • Serve warm from the oven.

Nutrition

Serving: 2biscuits | Calories: 103kcal | Carbohydrates: 13.2g | Protein: 4.5g | Fat: 3.9g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 386mg | Fiber: 0.5g | Sugar: 0.6g | Calcium: 1640mg | Iron: 0.2mg
Tried this recipe?Mention @theheritagecookbookproject or tag #theheritagecookbookproject!

Recipe Box Roulette

This recipe is from a social media game we developed called Recipe Box Roulette.  Find a family recipe box and play along.

The rules are simple.  Let your fingers wander over the recipes cards in the box, draw one at random, share it with us on FB Page or on your Instagram Feed. Remember to tag @theheritagcookbookproject and use the hashtag #recipeboxroulette.

Extra credit – make the recipe and share a photograph.

 

Hot Biscuits with Chicken Filling Recipe Card

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