Old Fashioned Chicken And Biscuits Recipe: Southern Sunday Dinner With Buttermilk Biscuit Magic

This old-fashioned chicken and biscuits recipe brings the heart of Southern Sunday dinners to your table with tender, golden chicken and flaky buttermilk biscuits that practically melt in your mouth.

The secret lies in slow-baked chicken thighs—juicy, crisp-skinned, and infused with herbs—paired with biscuits so light they’ll disappear faster than you can say “second helping.” I perfected this dish after years of testing, ensuring every bite delivers that comforting, homey flavor that makes Sunday dinner special.

The magic starts with the chicken, where a simple dry brine and aromatic seasoning transform ordinary thighs into restaurant-worthy pieces. Meanwhile, the buttermilk biscuits rise to golden perfection, their layers crisp on the outside and tender inside—a testament to the patience of letting them bake just long enough.

This isn’t just a meal; it’s a tradition, one that transforms a weeknight into a celebration of Southern hospitality.

What you’ll end up with is a plate that smells like childhood memories and tastes like love—juicy chicken with crispy edges, biscuits that crumble just enough to soak up the gravy (if you choose to make it), and a presentation that feels both rustic and refined.

The biscuits are the star, but the chicken holds its own, creating a harmony that’s impossible to resist. This is the kind of dish that makes people pause mid-bite and sigh, “Now that’s how it’s done.”

Serve with a side of tangy pickles or a drizzle of homemade gravy for the full experience. The best part? This recipe delivers on the promise of a true Southern Sunday—rich, satisfying, and worth every minute of prep. Let’s get cooking.

Ingredients for old fashioned chicken and biscuits

Six ingredients for golden chicken, twelve for buttermilk biscuits that vanish in seconds.

The chicken thighs are non-negotiable here—bone-in, skin-on gives you that crispy skin and juicy meat. Costco or Whole Foods usually have the best quality, but any grocery store will do if you pick plump, evenly sized pieces. Look for thighs with a pale pink color and just a little fat marbling. I like to trim the excess fat for cleaner cooking, but leave a little for flavor. The herbs? Fresh is best—dried thyme works in a pinch, but nothing beats the aroma of fresh. If you can’t find fresh rosemary, substitute 0.25 tsp dried (it’s more potent).

Buttermilk is the secret weapon for those biscuits. Full-fat is key—it makes them rich and tender. No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1.5 cups warm milk, let sit 5 minutes. For the flour, King Arthur or Gold Medal brands are my go-to—they’re reliable and give great results. The baking powder needs to be double-acting (check the label), or your biscuits might not rise properly. And don’t skip the cold butter—cut it into small cubes so it distributes evenly in the dough. That’s what gives you those flaky layers.

Chicken keeps 3-4 days in the fridge if you brine it ahead—just store it uncovered in a container for 12 hours before cooking. The biscuit dough can be shaped and frozen on a tray for 1 month, then transferred to a bag. Thaw overnight in the fridge before baking. Leftovers? The chicken reheats beautifully in a 350°F oven for 20 minutes, while biscuits are best warmed fresh—5 minutes in a toaster oven keeps them crisp. Make extra biscuits—they disappear fast, and no one complains about leftovers.

Step-by-step instructions for old fashioned chicken and biscuits

Here’s how to create a classic Southern Sunday dinner that brings comfort to every bite.

Pat the 2.5 lb chicken thighs completely dry with paper towels—this ensures crispy skin. In a small bowl, mix together 0.5 tsp fresh rosemary, 4 cloves minced garlic, 1 tsp cracked black peppercorns, and 1.5 tsp kosher salt. Rub this mixture all over the chicken, pressing it into the skin and any crevices. Let the seasoned thighs sit at room temperature for 15 minutes while you prepare the pan.

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When the oil shimmers, add the chicken thighs skin-side down. Let them sear undisturbed for 5-6 minutes until the skin turns deep golden brown and crispy. Flip the thighs and cook for another 4-5 minutes until the internal temperature reaches 160°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.

In a large mixing bowl, combine the 3 cups all-purpose flour, 2 tbsp baking powder, and the remaining 1.5 tsp kosher salt. Use a whisk or fork to mix just until the dry ingredients are evenly distributed—don’t overmix. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.

Create a well in the center and pour in the 1.5 cups buttermilk and 0.25 cup whole milk. Stir gently with a wooden spoon or silicone spatula just until the dough comes together. The dough should be slightly shaggy but hold its shape when pressed. Turn the dough onto a lightly floured surface and knead gently 4-5 times just to combine—overworking will make the biscuits tough.

Preheat your oven to 425°F while you prepare the biscuits. On a floured surface, roll the dough to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out rounds, pressing straight down without twisting. Place the biscuits on a parchment-lined baking sheet, leaving 1 inch of space between each. Gather any scraps, re-roll, and cut out additional biscuits if needed.

Bake the biscuits for 12-15 minutes until they’re golden brown on top and the edges look set. The biscuits should puff up nicely and sound hollow when tapped on the bottom. Remove them from the oven and brush the tops with any pan juices from the chicken for extra flavor.

Return the chicken thighs to the same skillet over medium heat (no additional oil needed). Spoon any accumulated juices from the plate over the chicken. Cook for another 2-3 minutes until the juices run clear when pierced with a fork. The chicken is ready when it reaches 175°F internally—this ensures tender, juicy meat.

Serve the chicken immediately alongside the warm biscuits. The crispy skin contrasts beautifully with the flaky, buttery texture of the biscuits. For a complete Sunday meal, pair with a simple green salad or steamed vegetables. The combination of pan-seared chicken and homemade biscuits makes this dish a true comfort classic.

Best sauces and condiments for this old fashioned chicken and biscuits

Classic White Gravy

This creamy, velvety gravy is a must for soaking up those biscuit crumbs. Start with the pan drippings from your chicken—about ¼ cup—and whisk in 2 tbsp all-purpose flour over medium heat for 1 minute. Slowly pour in 1.5 cups whole milk while whisking constantly to prevent lumps.

Cook until thickened (3-5 minutes), then season with ½ tsp salt and ¼ tsp black pepper. For extra richness, stir in 1 tbsp cold butter at the end. 🥄

Spicy Honey Butter

Elevate your biscuits with this sweet-spicy twist. Mix ½ cup unsalted butter (softened) with ¼ cup honey, 1 tbsp sriracha, and 1 tsp fresh thyme leaves. Spread this on warm biscuits right before serving—the heat from the sriracha balances the sweetness perfectly.

I like to add a pinch of smoked paprika for depth. This works beautifully with the herbed chicken too.

Pickled Jalapeños

A tangy, crunchy contrast that cuts through the richness. Quick-pickle 1 cup sliced jalapeños in ½ cup apple cider vinegar, 1 tbsp sugar, and 1 tsp salt for 30 minutes.

Drain and pat dry before serving alongside the chicken and biscuits. The heat and acidity wake up every bite—especially when mixed into the white gravy. 🌶️

Buttermilk Ranch Dip

For a crowd-pleasing dip that doubles as a sauce, blend 1 cup buttermilk, ½ cup sour cream, 2 tbsp chopped fresh dill, 1 tbsp chopped chives, 1 tsp garlic powder, and ½ tsp onion powder.

Thin with a splash of milk if needed. Serve in a bowl with extra biscuits for dipping—this is perfect for game day or family gatherings. The tangy creaminess pairs beautifully with the crispy chicken skin.

Maple-Bourbon Glaze

Add a touch of sophistication with this easy glaze. Simmer ¼ cup pure maple syrup, 2 tbsp bourbon, and 1 tsp Dijon mustard in a small saucepan for 3 minutes until slightly thickened.

Brush over the chicken just before serving. The caramelized edges and smoky bourbon notes complement the herbed chicken beautifully. Garnish with a sprinkle of flaky sea salt for extra flair.

Hot Sauce Trio

Set up a DIY hot sauce station with three options: Louisiana-style Crystal Hot Sauce (smoky and bold), Tabasco (classic tang), and Cholula (mild and slightly sweet). Let guests drizzle to their heat preference.

I also add a small bowl of crushed red pepper flakes for those who want to go all out. The heat cuts through the richness of the chicken and biscuits wonderfully.

Frequently asked questions