Skip Navigation
Search recipes, ingredients, articles, products...
Chicken with Tiny Biscuits
Get started!



2 cups cubed cooked chicken

1 1/2 cups (8 ounces) frozen classic-style mixed vegetables  

1/2 cup water

1 (10 3/4-ounce) can condensed cream of chicken soup

1 1/2 teaspoons chopped fresh sage leaves


2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons cold Land O Lakes® Butter, cut into chunks

1 cup buttermilk  

1 tablespoon chopped fresh sage leaves

 *Substitute 1 1/2 cups (8 ounces) frozen peas. **Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine all filling ingredients in ungreased glass 8-inch square baking pan. Set aside.

  3. STEP 3

    Combine flour, 1 tablespoon chopped fresh sage leaves, baking powder, salt and baking soda in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 1 minute or until smooth.

  4. STEP 4

    Roll out dough to 1-inch thick circle. Cut into biscuits with 1-inch floured biscuit cutter.

  5. STEP 5

    Place biscuits on top of chicken mixture. Cover; bake 30 minutes. Uncover; continue baking 25-30 minutes or until biscuits are golden brown and filling is bubbly.

Tip #1

Use the detachable small middle center cutter from a doughnut cutter for making these tiny biscuits.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.