Sunday Brunch: Chef Devin Levine's chicken in a biscuit on cheddar-garlic buttered biscuits

TULSA - “Chicken in a Biscuit” on cheddar-garlic buttered biscuits


  • 2 pounds boneless, skinless chicken breast, cubed
  • 3 tablespoons butter
  •  Salt and pepper to taste
  • 1 cup mushrooms, sliced
  • 8 ounces smoked ham, diced
  • 3/4 cup scallions, chopped
  • 1/2 cup red peppers, diced
  • 3/4 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup Dijon mustard
  • 2 teaspoons sage
  • salt and pepper to taste
  • 1/4 cup parmesan cheese, grated


Heat butter in skillet and add chicken. Sauté until almost done; add mushrooms, ham, scallions & red pepper and sauté for approximately 3 minutes. 

Add heavy cream, broth, Dijon, sage and reduce heat to simmer until sauce is slightly thickened. 

Remove from heat and stir in parmesan.  Adjust seasonings with salt and pepper. 

Split two biscuits per plate and ladle chicken mixture over all.  Place top of biscuit back on each.  Sprinkle with additional parmesan & chopped scallions. 

Serves 5 to 6 people.

Cheddar-Garlic Biscuits


  • 2 teaspoons garlic salt
  • 1 tablespoon parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 cup butter
  • 4 cups Bisquick
  • 1 cup water, cold
  • 1 cup sharp cheddar, grated


Preheat oven to 400° degrees.  Mix Bisquick, water and cheese.  Drop by large spoonfuls onto greased baking sheet.  Bake for 8-10 minutes. 

Remove from oven and brush on melted butter mixed with garlic salt, parsley and Italian seasoning.


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