Spinach Artichoke Chicken Biscuits
Try this Spinach Artichoke Chicken Biscuits recipe, or contribute your own.
Try this Spinach Artichoke Chicken Biscuits recipe, or contribute your own.
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 teaspoon minced garlic
- 4 ounces cream cheese softened
- ingredients
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded cooked chicken
- 6 oz. jar of artichoke hearts diced (little more than 1/2 cup)
- 2 tablespoons jalapeno slices diced (i used jarred jalapenos)
- 1 cup spinach leaves finely chopped
- 1 can jumbo refrigerated biscuits
- Carbohydrate 9.84422986889092 g
- Cholesterol 298.75123500327 mg
- Fat 91.5122512216977 g
- Fiber 0.718286392920159 g
- Protein 54.0508980262995 g
- Saturated Fat 55.335983556221 g
- Serving Size 1 1 Recipe (334g)
- Sodium 1624.09362527757 mg
- Sugar 9.12594347597076 g
- Trans Fat 8.31583843470304 g
- Calories 1071 calories
Step-by-step
- Combine all ingredients except the biscuits in a large bowl. Use a fork to cream everything together.
- Open the biscuits and flatten each one completely. Divide the chicken mixture evenly on each flattened biscuit. Fold the edges up all around the mixtures and pinch together. Place the seam side down on a baking sheet. Bake at 350* for 15-17 minutes. Serve immediately. Makes 8 filled biscuits.
Avoiding the Raw Center Mistake
Many cooks pull filled pastries too early simply because the tops show color, leaving the dough raw where it meets the dense filling. Stuffed baked goods require careful observation of the dough structure itself. Flattening the dough completely before loading the chicken mixture ensures heat penetrates the center rapidly. Watch for the edges to achieve a deep golden hue and the seams to feel completely set rather than spongy when pressed gently with a fingertip. When the internal moisture from the spinach and artichokes turns into steam, it helps expand the crumb structure of the surrounding biscuit layers.
Adapting Dairy and Fillings
Modifying rich fillings requires understanding moisture content and fat ratios to prevent soggy dough. Swapping cream cheese for a lower-fat alternative introduces excess water that will compromise structural integrity during the 350-degree bake. For every ounce of cream cheese removed, add a teaspoon of flour or cornstarch to absorb surplus liquid released by the spinach and canned artichokes. Ensuring the artichoke hearts are thoroughly drained on paper towels before dicing eliminates unwanted brine that disrupts the melting properties of the mozzarella and cheddar.
Managing Leftovers Safely
Baked items containing poultry and dairy demand prompt refrigeration within two hours of leaving the oven. Store cooled portions in an airtight container lined with a dry paper towel to capture residual condensation for up to three days. Reheat individual biscuits in a 350-degree toaster oven for five minutes to restore crispness to the exterior without rubberizing the chicken filling. Microwave heating softens the crust entirely, making the toaster oven method superior for second-day texture.
