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Emeril's Cheesy Chicken Shortcake


  • 2 tablespoons butter
  • 1 pound chicken breast, skinless, boneless and small diced
  • Essence
  • 1 cup minced onions
  • 1 pound smoked sausage, cut into 1/4 inch slices
  • Salt
  • Freshly ground black pepperl 1 tablespoon chopped garlic
  • 2 cups heavy cream
  • Dash of Worcestershire Sauce
  • Dash of Crystal Hot Sauce
  • 1/4 cup chopped green onions
  • 1/2 cup grated Parmesan Reggiano cheese
  • 4 cups plus 2 tablespoon bleached all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 cup grated white cheddar cheese
  • 1 cup plus 1 teaspoon vegetable shortening
  • 1 1/2 cups half and half


  • In a large sauté pan, melt one tablespoon of the butter. Season the chicken with Essence. Add the chicken to the melted butter and quickly sauté for 2 minutes. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Sauté the onions for 2 minutes. Add the sausage and continue to sauté for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the chicken and green onions. To serve, slice the biscuits in half and spoon the chicken mixture over the top. Garnish with parsley and cheese.   Yields: 8 servings
  • CHEESE BISCUITS: Preheat the oven to 375°F. Lightly grease a baking sheet. Combine 4 cups of the flour, baking powder, pepper, salt and cheese. Mix well. Add the shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in half and half. The dough will be stick. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4 inch round cookie cutter.   Place them on the baking sheet and bake until golden, 30 minutes. Serve immediately.   Yields: 16 biscuits