As it gets colder outside, one just wants to have some warm, yummy, comfort food for dinner, right? If you just thought to yourself ‘yes, that sounds exactly right’ then this is a recipe for you to try! On my trip to the farmers market last weekend I had picked up 2 leeks that I wanted to use, and they worked perfectly in this recipe, resulting in a creamy delicious tasting dish that in my opinion tasted like a better version of the standard ‘chicken & biscuits’ that you might have had in the past.
In my last post about Sartori Cheese and recipe for Pepper Parmesan Chicken using the SarVecchio Parmesan I told you how they graciously sent me 5 cheeses to try, and since I had some SarVecchio Parmesan shredded, I decided to mix it with some shredded Rosemary and Olive Oil Asiago for this recipe and was very pleased by the resulting cheesy flavor combination that had hints of rosemary in it.
Another cool thing about this recipe is that I did all the cooking in the one skillet (aside from making the buttermilk biscuit dough in the food processor and cleaning the leeks) so clean up was a breeze (although I gotta tell you, cleaning skillets is not my favorite thing to do!)
Here is the recipe for Chicken & Leek Skillet Bake with Buttermilk Biscuits