Chicken Biscuit Buttery, fluffy biscuits jam packed with appetizing chicken. These biscuits are golden brown, satisfying for any meal or snack. Toss in your favorite herbs and cheese for enhanced taste. Enjoy them straight or with gravy on top!
This Recipe Chicken Biscuit
Experience the epitome of sumptuous comfort food with the delightful chicken biscuit. Picture a piece of fried chicken that is perfectly tender on the inside and crispy brown outside garnished with two fluffy biscuit pieces. It’s topped by biscuits that is sure to melt gently in your mouth. It combines all the savory flavors and at the same time offers you a plethora of textures to savor with rich seasoned chicken perched on top of decadent biscuits.
This… does sound like heaven on earth. Biscuits and perfectly cooked chicken dunked in honey, hot sauce, or even the piquant crunch of pickles is sure to seal the deal. The biscuit chicken melts in your mouth with buttery charm and extraordinary piquant flavor. Best delicacy suitable for any occasion breaks records with its marvelous appeal and jaw dropping taste unlike any other.
Why wait? Take your taste buds on a journey with our chicken biscuit. Soak in the charm at any meal of the day and have seconds on craving satisfaction. Our heavenly chicken biscuit is bound to leave you craving more.
The History of Biscuits around the World
- Ancient Egypt: The oldest type of biscuits dates back to Ancient Egypt, where bland, unleavened breads were cooked on hot stones or in mud ovens. Honey, spices, and nuts were added to enhance the flavor of the bread.
- Ancient Greece and Rome: In Ancient Greece, biscuits referred to as ‘satura’ were eaten at specific religious events. During the Ancient Roman period, the ‘Buccella’ biscuit was common among the soldiers and pilgrims owing to its long-lasting properties.
Cheesy Chicken Biscuit Delight
Description
Chicken Biscuits: Buttery, fluffy biscuits jam packed with appetizing chicken. These biscuits are golden brown, satisfying for any meal or snack. Toss in your favorite herbs and cheese for enhanced taste. Enjoy them straight or with gravy on top!
Ingredient
For the Chicken
For the biscuits
Optional toppings
Instructions
Instructions Chicken Breasts
-
For the chicken
Marinate: Before you make the chicken, cut the breast into pieces that are halved sized of sandwiches. Let them soak in buttermilk for at least 1 hour. You can soak them overnight for best results.
Coat: In a shallow dish, combine flour, salt, garlic powder, and paprika. Make sure to mix the ingredients thoroughly. Remove the pieces of chicken from buttermilk and ensure to shake off the excess butter milk before dipping in the mixture.
Fry: At medium high heat, pour vegetable oil in a skillet and allow it to get warm. Fry on both sides til the outer layer turns completely golden brown. Usually, it takes around three to four minutes for each side. Once the frying is done, put the pieces on a wire rack to allow the excess oil to drain.
-
For the biscuits
- Preheat oven: Set your oven to 425°F (220°C).
Mix dry - ingredients: In one bowl, put together the flour, baking powder and salt and mix them with a whisk.
Cut in butter: Add cold pieces of butter to flour mixture. Mix the butter into the flour so that the mixture would look like coarse crumbs. You can either do this with your fingers or your pastry cutter.
Add buttermilk: While stirring, slowly pour in buttermilk until the dough combines.- Form biscuits: Transfer the dough on a lightly floured surface and knead it gently two times. Roll the dough into a rectangle that is about 1 inch in thickness. With a biscuit cutter or glass, cut the dough into shapes of biscuits.
- Bake: Arrange the biscuits on a baking sheet and bake for 12-15 minutes, or until the biscuits have turned golden brown.
- Preheat oven: Set your oven to 425°F (220°C).
-
Assembly
- Split biscuits: When the biscuits are cool enough to touch and handle with ease, split them in half.
- Add chicken: Place a piece of fried chicken on the bottom half of each biscuit.
- Add toppings: Top with honey, hot sauce, or pickles if desired, then add the biscuit top.
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 135kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 30mg10%
- Sodium 300mg13%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Customizations: The biscuit dough has room for a creative touch so don’t forget to throw in your favorite spices and herbs for extra flavor.
- Cheese can be altered, cheddar can be changed to pepper jack or mozzarella for variety.
- Preparation of the Chicken: This recipe is good for rotisserie chicken because it can be used directly without any extra cooking.
- You can also incorporate cold leftover chicken parts after other dishes.
- Tips on the Dough: When cutting the butter into the flour mixture, make sure that it is cold. This is helpful in creating flaky biscuits.
- Tough biscuits can be avoided by only combining the ingredients until it forms a dough. The dough should not be overworked, take care of this.
- Suggestions Regarding Serving: If desired, use gravy or dab of butter on top of the biscuits with some soup.
- Obtain a wholesome meal by pairing these biscuits with some warm soup or with a fresh salad.
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Frequently Asked Questions
Definitely! Using pre-cooked chicken makes the process faster and easier, so using rotisserie chicken or leftover chicken is totally fine.
You can absolutely make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and waiting for a few minutes before using.
Check your baking powder and baking soda to make sure they aren’t expired. Try to minimize the amount of time you touch the dough in order to prevent tough biscuits from forming.
The unbaked biscuits can be frozen. Make sure to place them in a single layer on a baking sheet and freeze until solid, then place them in a freezer bag. Bake directly from the freezer, but remember to add a few extra minutes to the cooking time.
Use whatever cheese you like. Instead of Cheddar, you can use Mocharela, Gouda, and Pepper Jack.
Do not keep the biscuits for more than 2 days in an airtight container at room temperature. For longer storage, the biscuits can be refrigerated for a week or frozen.
