There’s something magical about biscuit crumbs! They add a flaky, golden crunch to dishes like chicken pot pie, cobblers, and casseroles. Unlike a traditional biscuit, these little nuggets of dough don’t need to be perfectly shaped, just crumbled on top for a rustic, delicious finish. The best part? They’re super easy to make! Let’s dive into the art of making perfect biscuit crumbs.
Method
Prepare the Pie Crust
To begin, prepare the pie crust by combining the flour and Becel Original in a large mixing bowl. Use a pastry cutter or an electric mixer to blend the ingredients until small clumps form. The mixture should resemble coarse crumbs, with pieces about the size of peas. Once the texture is right, slowly add water, one tablespoon at a time, while gently mixing until a dough forms. Be careful not to overwork the dough, as this can lead to a tougher crust. Once combined, shape the dough into a ball and place it in the refrigerator to chill for about 20 minutes.
This step is crucial as it allows the fat in the dough to firm up, leading to a flakier crust when baked. After the dough has rested, transfer it to a greased pie dish by pressing small clumps around the bottom and sides until the entire dish is covered. Make sure the crust is evenly distributed before placing it in a preheated oven at 350°F. Let it bake for about 15 minutes, or until it begins to set. Once done, remove the crust from the oven and set it aside.
Make the Filling
The filling is what makes this dish hearty and flavorful. Start by heating a pan over medium heat and adding a drizzle of oil. Once the oil is warm, add the diced onion, minced garlic, dried thyme, salt, and pepper. Stir everything together and let the mixture cook until the onion becomes translucent and fragrant. This should take about 3-4 minutes. Next, add in the chopped celery and diced carrots, stirring occasionally as they soften. Now, introduce the shredded cooked chicken into the pan and pour in the water along with the vegetable stock powder.
Bring the mixture to a gentle boil to allow all the flavors to combine. Once bubbling, sift in the flour evenly over the pan to help thicken the filling. Stir constantly to prevent lumps from forming, ensuring a smooth and creamy texture. Once the mixture thickens to a stew-like consistency, add the frozen peas and frozen carrots. Give it a good mix and let it simmer until everything is well combined and heated through. Finally, pour the filling into the pre-baked pie crust, making sure it is evenly spread out to create a stable base for the biscuit crumbs.
Prepare the Biscuit Crumbs
Now, it’s time to create the delicious biscuit crumb topping. In a clean mixing bowl, combine the flour, Becel Original, baking powder, baking soda, and salt. Use a pastry cutter or an electric mixer to incorporate the ingredients until they form a coarse, crumbly mixture. The goal is to have small, flaky pieces of dough rather than a smooth batter. Next, crack an egg into the bowl and pour in the buttermilk. Gently mix everything together until a soft, crumbly dough forms.
The texture should be slightly sticky but still manageable. Now, take small handfuls of the dough and sprinkle generous clumps over the pie filling. Don’t press them down allow them to sit naturally, covering most of the surface while leaving some gaps for steam to escape. This will help create a beautifully golden, crispy biscuit topping. Once evenly distributed, place the dish back into the oven and bake at 350°F for 8-12 minutes, or until the biscuit crumbs turn golden brown.
Serve and Enjoy!
Once baked to perfection, remove the pie from the oven and allow it to rest for about 10 minutes. This resting period helps the filling settle, making it easier to serve. To enhance the presentation and add a touch of freshness, sprinkle some fresh thyme on top. Serve warm and enjoy every flaky, savory bite!
Necessary Tools
- Mixing bowls
- Measuring cups and spoons
- Pastry cutter or electric mixer
- Greased pie dish
- Baking sheet
- Saucepan
- Wooden spoon
Biscuit Crumbs: A Flaky, Buttery Topping for Your Comfort Dishes
Cuisine: United KingdomDifficulty: Easy6
servings15
minutes12
minutes27
minutesIngredients
For the Biscuit Crumbs:
2 cups flour
1/2 cup Becel Original
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
2/3 cup buttermilk
For the Crust:
2 cups flour
1/2 cup Becel Original
2-3 tbsp water
2 tsp salt
For the Filling:
1/2 cup white onion, diced
1 cup celery, chopped
1 cup carrot, diced
1/2 cup butter
2 chicken breasts, cooked & shredded
2 tbsp garlic, minced
1/3 cup flour
1 tsp salt
1 tsp pepper
2 tsp dried thyme
2 cups water
2 tbsp vegetable stock powder
1/2 cup half-and-half milk
1/2 cup frozen peas
1/2 cup frozen carrots
Directions
- Prepare the Pie Crust
In a large bowl, mix the flour and Becel Original until small clumps form.
Add water slowly and mix gently until a dough forms.
Place the dough in the fridge for 20 minutes.
Press the chilled dough into a greased pie dish, covering the bottom and sides.
Bake at 350°F for 15 minutes. - Make the Filling
In a pan over medium heat, add oil and sauté the onion, garlic, herbs, and spices until translucent.
Add raw carrots, celery, and shredded chicken. Pour in water and vegetable stock powder.
Bring to a boil, then sift in the flour to thicken the mixture.
Stir until thickened, then add frozen vegetables.
Pour the filling into the pre-baked pie crust. - Prepare the Biscuit Crumbs
In a bowl, combine flour, Becel Original, baking powder, baking soda, and salt.
Use a pastry cutter or electric mixer to blend the ingredients.
Mix in the egg and buttermilk until crumbly dough forms.
Sprinkle generous clumps over the pie, covering most of the surface.
Bake at 350°F for 8-12 minutes until the biscuit crumbs are golden brown. - Serve and Enjoy!
Let the pie sit for 10 minutes.
Top with fresh thyme and serve warm.
Notes
- Chill the Dough: Don’t skip refrigerating the crust it helps create a flakier texture.
- Don’t Overmix the Biscuit Dough: Mixing too much can make the crumbs dense instead of light and fluffy.
- Watch the Baking Time: Biscuit crumbs brown quickly, so keep an eye on the oven!
- Let the Pie Rest: Allowing it to sit for 10 minutes helps the filling set, making it easier to serve.
Serving Suggestions
- Pair with a Salad: A fresh green salad with vinaigrette balances the richness of the pie.
- Drizzle with Gravy: For an extra comforting touch, add a light drizzle of homemade gravy.
- Make It a Potluck Favorite: This dish is great for gatherings and can be prepped ahead of time.
Fun Fact
Did you know that biscuit crumbs were originally used as a way to repurpose leftover biscuit dough? Instead of wasting the scraps, people would crumble them over pies or soups to create a flaky topping!
Conclusion
Biscuit crumbs are a game-changer for comfort food lovers. Whether you’re making a classic chicken pot pie or experimenting with different fillings, this flaky, golden topping is a foolproof way to add delicious texture. Try it today, and enjoy a meal that feels like a warm hug in every bite!
