Barbecue Chicken Biscuit Pull-Apart With Buttermilk

Name: Barbecue Chicken Biscuit Pull-Apart With Buttermilk Ranch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds premade biscuit dough; 2 1/2 teaspoons paprika; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 2 1/2 to 3 pounds skinless bone-in chicken thighs (about 8 thighs), washed and patted dry; 2 tablespoons canola oil; 1 medium yellow onion, diced; 3 medium cloves garlic, minced; 3/4 cup beer; 1/4 cup cider vinegar; 1 cup prepared BBQ sauce; 3/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons fresh chopped chives; 1 medium clove garlic, diced, mashed into paste with knife or fork; 1/4 cup buttermilk; 1/4 cup celery leaves, roughly chopped; Kosher salt and freshly ground black pepper; 2 stalks celery, sliced (about 3/4 cup)

Servings: persons

2 pounds premade biscuit dough
2 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 1/2 to 3 pounds skinless bone-in chicken thighs (about 8 thighs), washed and patted dry
2 tablespoons canola oil
1 medium yellow onion, diced
3 medium cloves garlic, minced
3/4 cup beer
1/4 cup cider vinegar
1 cup prepared BBQ sauce
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh chopped chives
1 medium clove garlic, diced, mashed into paste with knife or fork
1/4 cup buttermilk
1/4 cup celery leaves, roughly chopped
Kosher salt and freshly ground black pepper
2 stalks celery, sliced (about 3/4 cup)

1
Unroll biscuit dough. If not precut, cut into 16 circles. Smoosh together 2 sets of 8 circles on a baking sheet into 2 rows so they are smash up against each other. Bake as directed, until golden brown. Biscuits should be well done for maximum sturdiness. Let cool 5 minutes on baking sheet, then carefully transfer to wire rack to cool completely, before carefully slicing horizontally with serrated knife.
2
Preheat oven to 325 degrees F. Mix together paprika, salt, black pepper and cayenne. Sprinkle evenly on both sides of chicken. Heat 1 tablespoon oil in large Dutch oven or heavy-bottomed high-sided skillet over high heat until oil shimmers. Add half the chicken, bone-side up, and sear, without touching, until browned, 3 minutes. Flip and sear for 1 minute on bone side. Transfer to a plate. Repeat with remaining oil and chicken.
3
Turn heat to medium. Add onions and saute until softened, 3 minutes. Add garlic and saute 1 minute. Deglaze with beer and vinegar, scraping up browned bits on bottom of pan. Simmer a few minutes to cook down liquid. Return all chicken to pan, overlapping if needed. Add BBQ sauce; it should come about halfway up chicken. Bring back to a simmer; cover and transfer to the oven. Braise until chicken is tender and falling away from bone, about 1 hour 30 minutes.
4
Meanwhile, whisk together mayonnaise, sour cream, chives and garlic. Pour in buttermilk and whisk to combine. Season with salt and pepper; fold in celery leaves. Refrigerate until ready to use.
5
When chicken is tender, remove from sauce. Return sauce to high heat, and simmer until thickened, about 10 minutes. When chicken is cool enough to handle, shred using 2 forks or tongs. Mix chicken into sauce and cook for 1 minute to heat through. To serve, spoon buttermilk ranch onto bottoms and tops of biscuits. Top bottom halves with chicken, and sprinkle celery over. Serve topped with top biscuit sheet so biscuits can be pulled out to eat.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds premade biscuit dough, 2 1/2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Barbecue Chicken Biscuit Pull-Apart With Buttermilk Ranch Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Barbecue Chicken Biscuit Pull-Apart With Buttermilk Ranch Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions