Miniature Chicken Biscuits (6 Count) Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment or lightly grease. This recipe yields 6 miniature chicken biscuits.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Add the cold butter to the flour and cut in with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces.

Pour in the buttermilk and stir just until the dough begins to come together. Do not overmix.

Turn the dough onto a lightly floured surface and gently knead 8–10 times. Pat or roll the dough to about 3/4 inch (2 cm) thick.

Cut out 6 rounds using a small biscuit cutter or a glass. Place them on the prepared baking sheet, leaving a touch of space between each.

Bake for 10–12 minutes, or until the biscuits are lightly golden on top and cooked through. Remove from oven and let cool for 5 minutes on a rack.

Prepare the chicken filling

Meanwhile, prepare the chicken filling: in a bowl, combine shredded chicken with salt, pepper, garlic powder, and green onions (if using). Mix to distribute seasonings.

Make the red-eye gravy: In a small saucepan over medium heat, melt 1 tablespoon butter. Add the coffee and brown sugar (if using); simmer for 2–4 minutes until slightly reduced. Whisk in the remaining 1 tablespoon butter until glossy. Add a pinch of salt to taste.

Assemble

Split each warm biscuit in half crosswise to make 12 halves. Place a portion of the seasoned chicken on the bottom halves, cap with the top halves, and drizzle the red-eye gravy over the tops. Serve immediately.