Chicken on a Biscuit

Blender gravy. That’s the shortcut that makes this chicken and biscuit dinner come together in 20 minutes flat. Chicken broth, Bisquick, milk, and seasonings go into the blender on high for one minute, then straight into a saucepan where they cook into a smooth, thick gravy without any lumping, whisking, or roux-making.

The Bisquick does double duty here: it thickens the gravy the same way flour would in a traditional roux, but because it’s blended smooth first, there are no lumps to chase. A pinch each of turmeric, poultry seasoning, and paprika give the gravy a golden color and that classic chicken-dinner flavor.

Two cups of diced cooked chicken get stirred into the finished gravy on low heat. Use rotisserie chicken, leftover roast chicken, or even canned chicken in a pinch. The gravy does most of the flavor work, so the chicken just needs to be tender and warm.

Split buttermilk biscuits in half, lay them in a dish, and ladle the chicken gravy over the top. Simple, satisfying, and done.

Kitchen Tips

• Blend on high for the full minute. Under-blended Bisquick leaves a floury, raw taste in the gravy
• Stir constantly over medium-high heat while the gravy thickens. It goes from liquid to thick quickly
• Use warm, freshly baked biscuits so they absorb the gravy without getting cold and stiff
• Season with salt and pepper after the gravy thickens; the broth may already be salty enough

Variations

• Turkey and biscuits: Use leftover Thanksgiving turkey and turkey broth for a post-holiday version
• Creamy version: Replace half the chicken broth with cream of chicken soup for a richer gravy
• Veggie boost: Stir in ½ cup frozen peas and diced carrots with the chicken for color and nutrition