BBQ Chicken and Biscuits
BBQ Chicken and Biscuits
Ingredients
For the BBQ Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 cups BBQ sauce, your favorite brand
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a baking sheet or line with parchment paper for the biscuits.
⏱️ 5 min•🌡️ 375
- 2
Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with onion powder, garlic powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side, until lightly browned. This step is to build flavor, the chicken does not need to be cooked through.
⏱️ 8 min
- 4
Pour the BBQ sauce over the chicken in the skillet. Bring to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
⏱️ 25 min•🌡️ 375
- 5
While the chicken bakes, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
⏱️ 3 min
- 6
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 7
Pour in the cold buttermilk and mix with a fork until just combined. Be careful not to overmix; the dough will be shaggy.
⏱️ 2 min
- 8
Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Pat or roll the dough to about 3/4-inch thickness.
⏱️ 3 min
- 9
Using a 2-inch round biscuit cutter (or a knife to cut squares), cut out the biscuits. Place them on the prepared baking sheet, about 1 inch apart.
⏱️ 2 min
- 10
Bake the biscuits for 12-15 minutes, or until golden brown on top and cooked through.
⏱️ 15 min•🌡️ 375
- 11
Once the chicken is cooked, remove the skillet from the oven. Shred the chicken using two forks directly in the BBQ sauce. Stir to ensure all the shredded chicken is coated.
⏱️ 5 min
- 12
Serve the warm shredded BBQ chicken immediately with the freshly baked biscuits.
Kitchen Tools
Nutrition Facts (per serving)
BBQ Chicken and Biscuits
For the BBQ Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 cups BBQ sauce, your favorite brand
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a baking sheet or line with parchment paper for the biscuits.
⏱️ 5 min•🌡️ 375 - 2
Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with onion powder, garlic powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side, until lightly browned. This step is to build flavor, the chicken does not need to be cooked through.
⏱️ 8 min - 4
Pour the BBQ sauce over the chicken in the skillet. Bring to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
⏱️ 25 min•🌡️ 375 - 5
While the chicken bakes, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
⏱️ 3 min - 6
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 7
Pour in the cold buttermilk and mix with a fork until just combined. Be careful not to overmix; the dough will be shaggy.
⏱️ 2 min - 8
Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Pat or roll the dough to about 3/4-inch thickness.
⏱️ 3 min - 9
Using a 2-inch round biscuit cutter (or a knife to cut squares), cut out the biscuits. Place them on the prepared baking sheet, about 1 inch apart.
⏱️ 2 min - 10
Bake the biscuits for 12-15 minutes, or until golden brown on top and cooked through.
⏱️ 15 min•🌡️ 375 - 11
Once the chicken is cooked, remove the skillet from the oven. Shred the chicken using two forks directly in the BBQ sauce. Stir to ensure all the shredded chicken is coated.
⏱️ 5 min - 12
Serve the warm shredded BBQ chicken immediately with the freshly baked biscuits.