Chicken and Biscuits from The Cheesecake Factory feature tender, seasoned chicken smothered in creamy gravy, served atop fluffy, buttery biscuits, delivering a comforting blend of savory flavors and soft, flaky textures.
Equipments
- Oven
- Baking sheet
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Rolling pin
- Biscuit cutter
- Skillet or frying pan
- Tongs
- Saucepan
- Wooden spoon
- Cooling rack
- Pastry brush
- Knife
- Cutting board
Ingredients
- For the Chicken:
- 2 lbs (900g) boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil (for frying)
- For the Gravy:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter (cold)
- 3/4 cup buttermilk
- For Brushing Biscuits:
- 2 tablespoons unsalted butter (melted)
When preparing the chicken, soak the boneless, skinless breasts in buttermilk to ensure tenderness and enhance flavor absorption. The combination of paprika, garlic powder, onion powder, and cayenne pepper creates a balanced seasoning that adds depth without overwhelming the chicken's natural taste. Use cold unsalted butter in the biscuit dough to achieve a flaky texture, and be precise with baking powder and baking soda measurements to ensure proper rise. For the creamy gravy, melting unsalted butter and gradually whisking in flour prevents lumps, while whole milk and chicken broth create a smooth, savory finish. Your Chicken and Biscuits from Cheesecake Factory copycat will deliver a rich, comforting dish that closely mirrors the original's delicious harmony of flavors and textures.
Instructions
- Instructions:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Slice cold butter for biscuits into small cubes.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and sugar for biscuits.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined; do not overmix.
- Turn dough onto a floured surface and pat to 1-inch thickness.
- Use a biscuit cutter to cut out biscuits.
- Arrange biscuits on the prepared baking sheet.
- Bake biscuits 12–15 minutes, until golden.
- Brush baked biscuits with melted butter.
- Place chicken breasts between plastic wrap and pound to even thickness.
- In a bowl, soak chicken breasts in buttermilk (30 minutes or longer).
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, thyme, parsley, and cayenne for chicken coating.
- Remove chicken from buttermilk, dredge in flour mixture, pressing to adhere.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry chicken breasts until golden and cooked through (about 4–5 min per side).
- Transfer fried chicken to a paper towel-lined cooling rack.
- For gravy, melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly golden.
- Gradually whisk in chicken broth, then milk.
- Season with salt, pepper, and garlic powder.
- Simmer, whisking constantly, until thickened.
- Slice biscuits in half horizontally.
- Layer fried chicken on biscuit bottoms.
- Spoon hot gravy generously over chicken.
- Top with remaining biscuit halves.
- Serve immediately.
Substitution
Chicken and Biscuits from The Cheesecake Factory copycat menu combines crispy, seasoned chicken with rich, creamy gravy over soft, flaky biscuits for a classic comfort meal. You can substitute boneless, skinless chicken thighs for breasts to achieve juicier meat while keeping the same seasoning blend intact. Buttermilk is crucial for tenderizing the chicken, but if unavailable, a mixture of milk and lemon juice or vinegar can provide a similar effect. For a healthier twist, baking the chicken instead of frying reduces oil usage without sacrificing flavor. When making the biscuits, ensure your butter is cold to maintain the flaky texture, and if you lack a biscuit cutter, a round cookie cutter or glass can be used effectively.
Tips
Ensure the chicken breasts are pounded to an even thickness for uniform cooking and soak them in buttermilk for at least 30 minutes to enhance tenderness and flavor. Avoid overmixing the biscuit dough to keep the texture light and flaky; gently pat rather than roll to prevent toughening the dough. Monitor the skillet temperature carefully while frying chicken to achieve a golden crust without undercooking or burning. When making the gravy, whisk constantly as you add liquids to avoid lumps and simmer until it reaches the desired thickness for a smooth, creamy consistency.
Nutritions
Chicken and Biscuits from The Cheesecake Factory provide a rich source of protein from the boneless, skinless chicken breasts, essential for muscle repair and growth. The buttermilk and whole milk contribute calcium and vitamin D, promoting bone health. Biscuits offer carbohydrates for energy, while the butter adds saturated fat, which should be consumed in moderation. Your meal also delivers a blend of herbs and spices that contain antioxidants and anti-inflammatory properties.
Storage
Store leftover Chicken and Biscuits in an airtight container, separating the biscuits from the chicken and gravy to maintain their textures. Refrigerate within two hours of cooking and consume within 3 to 4 days for optimal freshness. Reheat the chicken and gravy gently in a skillet over low heat, while warming biscuits in the oven at 350degF (175degC) for 5 to 7 minutes to restore flakiness.
Variation or Alternatives
For a variation, you can substitute chicken thighs for breasts to add extra juiciness and flavor to Your dish. Swap buttermilk with plain yogurt in the biscuit dough to create a tangier, denser texture. Replace whole milk in the gravy with heavy cream or half-and-half for a richer, silkier consistency. Instead of frying, bake the coated chicken on a wire rack in the oven to reduce oil usage while maintaining a crispy exterior.
Allergies
Chicken and Biscuits from The Cheesecake Factory contain common allergens such as dairy, wheat, and gluten, which come from buttermilk, butter, and all-purpose flour used in the chicken coating, gravy, and biscuits. The presence of milk and butter means this dish is not suitable for individuals with lactose intolerance or dairy allergies. You should avoid this meal if you have sensitivities to any of these ingredients or check with the restaurant for allergen modifications.
Why this recipe?
The Chicken and Biscuits menu from Cheesecake Factory is popular due to its perfectly seasoned, tender chicken paired with flaky, buttery biscuits that create a comforting and flavorful combination. The dish balances savory herbs and rich, creamy gravy, delivering a satisfying texture and taste that appeals to a wide range of palates. Trying to make a copycat version allows you to replicate this beloved comfort food at home, saving on restaurant prices while customizing ingredients to your preference. Your homemade version can capture the essence of this iconic meal, making it worth the effort for both taste and convenience.