Fluffy, golden, buttery biscuits with a molten centre of juicy chicken and melted cheese — these are part biscuit, part pot pie, and completely addictive. Perfect for lunchboxes, picnics or lazy weekend baking.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6 (makes 12 biscuits)
Ingredients
- 2 cups cooked chicken, shredded
- 150 g (1 1/2 cups) shredded cheddar cheese
- 120 g (4 oz) cream cheese, softened
- 2 spring onions, finely sliced
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 280 g (about 2 1/4 cups) self-raising flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 115 g (1/2 cup) cold butter, cubed
- 240 ml (1 cup) cold buttermilk, plus more if needed
- 2 tablespoons melted butter, for brushing
Instructions
- Preheat the oven to 220°C (425°F). Line a baking tray with parchment.
- Mix the chicken, cheddar, cream cheese, spring onions, garlic powder, salt and pepper into a filling. Chill while you make the dough.
- Whisk the flour, baking powder and salt in a large bowl. Rub in the cold butter until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir just until a shaggy dough comes together.
- Turn onto a floured surface and pat to 2 cm thickness. Cut out 12 rounds with a floured cutter, re-patting the scraps once.
- Flatten each round slightly, spoon a heaped tablespoon of filling into the centre, then pinch the dough up and over to seal, forming a ball.
- Arrange seam-side down on the tray.
- Brush the tops with melted butter.
- Bake for 16–18 minutes until risen and deep golden.
- Cool for 5 minutes — the filling will be molten — then serve warm.
Tips
- Keep everything cold (butter, buttermilk) for the fluffiest biscuits.
- Don’t overwork the dough or the biscuits will turn tough.
- Seal the edges well so the cheesy filling stays inside.
Nutrition
Per 2 biscuits (approximate): 410 calories, 22 g protein, 24 g fat, 30 g carbohydrates.