Homemade Pillsbury-Style Biscuits

Makes 8–10 tall, buttery biscuits.

Ingredients

• 2 ¼ cups (280 g) all-purpose flour, plus more for dusting
• 1 Tbsp (12 g) baking powder
• ½ tsp (3 g) baking soda
• 1 tsp (6 g) fine salt
• 2 tsp (8 g) sugar (optional, for a hint of sweetness)
• ½ cup (113 g) very cold unsalted butter, cubed
• ¾ cup (180 ml) cold buttermilk*
• 2 Tbsp (30 ml) melted butter, for brushing

*Buttermilk substitute: stir 1 Tbsp lemon juice or white vinegar into ¾ cup cold milk; let stand 5 min.

Step-by-Step Biscuits

1. Preheat oven to 425 °F / 220 °C. Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Cut in the cold butter with a pastry blender or fingertips until pea-size crumbs remain.
4. Pour in buttermilk; stir just until a shaggy dough forms.
5. Fold for layers: Turn onto a floured surface; pat into a 1-inch-thick rectangle. Fold in thirds like a letter, then pat to ¾-inch thickness.
6. Cut with a 2 ½-inch biscuit cutter (press straight down—no twisting). Re-roll scraps once.
7. Arrange on sheet, sides just touching. Brush tops with melted butter.
8. Bake 15–18 min until golden and centers are 200 °F / 93 °C. Serve warm.

Chicken Pot-Pie Filling

Adapted from The Cozy Cook.

Filling Ingredients

• 2 small boneless, skinless chicken breasts (~1 lb / 450 g)
• Salt & pepper to taste
• 3 cups (720 ml) chicken broth
• 4 Tbsp (56 g) butter
• ½ cup each finely diced onion, celery, carrots
• 2 cloves garlic, minced
• ½ tsp each onion powder, dried thyme, dried rosemary
• ¼ tsp ground sage
• ⅓ cup (40 g) all-purpose flour
• ½ cup (120 ml) half-and-half or heavy cream
• 1 chicken bouillon cube (or 1 tsp base)
• 1 tsp low-sodium soy sauce (adds umami)
• 1 cup (150 g) frozen peas

Quick Pot-Pie Steps

1. Poach chicken: Simmer breasts in broth 15 min; shred, reserve broth.
2. Sauté veg: In a 12-inch oven-safe skillet, melt butter; cook onion, celery, carrots 5-6 min. Add garlic & seasonings.
3. Thicken: Sprinkle flour; stir 2 min. Gradually whisk in reserved broth and cream. Add bouillon, soy sauce, peas, shredded chicken.
4. Top: Arrange unbaked biscuits over hot filling.
5. Bake: 425 °F / 220 °C for 15–18 min until biscuits are golden and centers hit 200 °F / 93 °C. Optional: broil 1-2 min for extra color.

Make-Ahead & Storage

• Filling: Make up to 2 days ahead; cool, cover, refrigerate. Re-warm before topping with biscuits.
• Biscuits: Cut, place on a plate, cover, refrigerate up to 2 days. Bake straight from cold.
• Leftovers: Store airtight 3 days; reheat 350 °F for 10 min.
• Freezer: Freeze unbaked biscuits on sheet, then bag up to 3 months. Bake from frozen +3 min.

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