30 Minute Dutch Oven Chicken Biscuits

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Prepare coals for cooking in a Dutch oven.

Gather ingredients: 4 cheese Mexican blend, parmesan cheese, whole milk, southern biscuit mix, carrots, onions, Swiss chard stalks (or celery), chopped bacon, better than bullion, cornstarch, swamp seasoning, fresh basil, fresh sage, and chicken tenderloins.

Set up the Dutch oven over the coals and preheat for 450°F.

Dump the chopped vegetables and bacon into the Dutch oven and stir.

Cover the Dutch oven and place a full ring of coals around the bottom and a second ring on top for heat.

Check the vegetables after a few minutes; they should start to soften and the onions should turn translucent.

Add 1/4 teaspoon of swamp seasoning and 1 quart of water to the pot, stirring to combine.

Add fresh basil and sage to the mixture.

Adjust coals as necessary to maintain heat, especially in high humidity conditions.

Season the chicken tenderloins with swamp seasoning and cut them into small pieces for quick cooking.

After about 3 minutes, check for boiling; stir the mixture and add a heaping tablespoon of better than bullion.

Simmer for another 5 minutes with the lid on.

Mix 2 tablespoons of cornstarch with milk to create a slurry, then add to the pot to thicken the gravy.

If needed, add more cornstarch slurry to achieve desired thickness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens