Chicken & Buttermilk Biscuits
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- ½ cup chopped onion
- ¼ cup flour
- 2 teaspoons freshly chopped rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups milk, 2%
- 2 cups frozen mixed vegetables
- 2 cups cooked chicken (from a rotisserie chicken), shredded
- ¼ cup cheese, Mozzarella
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 1 cup milk, buttermilk
- 1 stick butter, unsalted - melted and slightly cooled
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 375ºF. In a large cast iron skillet, heat the oil and butter together. Add the onion and sauté until tender. Whisk in the flour, rosemary, salt and pepper until well blended. Slowly whisk in the milk until smooth. Bring to a boil and cook and stir for about 5 minutes, or until thickened. Stir in the vegetables, chicken and cheese, and reduce the heat to low.
Meanwhile, make the biscuits. In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt. In a 2-cup measuring glass, stir together the buttermilk and melted butter.
Add the buttermilk mixture to the flour mixture and mix gently with a wooden spoon until the mixture is completely combined and a soft dough forms. Spray a 1/4-cup measuring cup with nonstick spray and use it to scoop out portions of dough. Drop eight scoops of the dough directly on top of the chicken mixture.
Bake the skillet for 40 minutes, or until the biscuits are lightly browned and the casserole is bubbling.