• Preheat the oven to 425 degrees F.
• Heat a large (12 inch) oven-safe skillet over medium heat and add the bacon. Cook until it’s almost crispy. Season the chicken all over with salt and pepper. Add it to the pan and cook until it’s browned on all sides. Transfer the chicken and bacon to a plate.
• To the same skillet, add the onions, carrots, celery and garlic with a pinch of salt and pepper. Stir and cook, stirring often, until the veggies soften, about 5 to 6 minutes.
• Stir in the flour to create a roux. Mix it in well with the veggies. Cook for 4 to 5 minutes, until it’s golden and toasty. Slowly stream in the chicken stock, stirring while doing so, as it thickens. Stir in the cream, syrup and dijon, mixing until fully combined. Stir the chicken and bacon back in. Simmer the mixture for 3 to 5 minutes to bring everything together. Turn off the heat and make the biscuits.

cheddar biscuits

• In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for 2 to 3 minutes.
• Stir in the grated cheddar. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
• Pat the dough into a circle that is about ¾ inch thick. Using a biscuit/cookie cutter, cut the dough into 6 or 7 rounds. Place them on top of the cobbler. Brush them with melted butter.
• Bake the cobbler for 15 to 20 minutes, until the biscuits are golden and cooked through. Be sure to check the bottoms of them!
• Let cool slightly before serving!