Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cubed (60g)
  • 3/4 cup buttermilk (180ml)
  • 2 cups cooked chicken, shredded (about 300g)
  • 1/2 cup chicken broth (120ml)
  • 1/2 cup heavy cream (120ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup unsalted butter, melted (60g)
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh chives, chopped (or 1 teaspoon dried)

Instructions:

  1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Add buttermilk gradually, mixing until just combined. Chill in the fridge for 30 minutes.
  4. In a saucepan, combine shredded chicken, chicken broth, and heavy cream.
  5. Season with garlic powder, onion powder, smoked paprika, salt, and pepper; heat until warmed through.
  6. Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface to a 1-inch thick round.
  7. Cut into rounds using a biscuit cutter or glass; reroll scraps as necessary.
  8. Place half the biscuit rounds on a lined baking sheet. Spoon the chicken filling onto each round, then top with remaining biscuit rounds, sealing edges.
  9. Brush the tops with melted herb butter. Bake for 20-25 minutes or until golden brown.