Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat and prepare

In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt and 1 tablespoon sugar until evenly combined.

Mix dry ingredients

Add 3/4 cup (cold) unsalted butter cut into small cubes. Using a pastry cutter or two forks, cut the butter into the dry mixture until pea-size crumbs remain and some buttery streaks are visible (about 6–8 passes).

Cut in butter

Pour 1 1/4 cups cold buttermilk into the flour-butter mixture and stir gently with a rubber spatula until the dough just comes together. Do not overmix; a slightly shaggy, sticky dough is correct.

Add buttermilk

Turn dough onto a lightly floured surface and fold it over itself 3–4 times to create layers. Pat to about 3/4-inch thickness. Using a 2 1/2- to 3-inch round biscuit cutter, press straight down without twisting to cut 8 biscuits. Gather scraps and repeat; avoid overworking.

Shape and cut

Place biscuits on prepared sheet about 1 inch apart. Brush tops lightly with melted butter if desired. Bake 12–15 minutes until golden brown on top and bottom. Remove to a wire rack and let cool 5 minutes before assembling sandwiches.

Bake

Place 2 chicken breasts (pounded to 1/2-inch thickness) into a bowl with 1 cup buttermilk and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate 30 minutes to 2 hours (or proceed immediately if using pre-cooked chicken).

Marinate

In a shallow dish whisk together 1 cup flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Remove chicken from buttermilk, letting excess drip, then dredge thoroughly in the seasoned flour to coat both sides.

Dredge

Heat about 1/2-inch to 1-inch depth of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

In a small bowl combine 3/4 cup mayonnaise, 2 teaspoons Dijon mustard and 2 teaspoons honey. Stir until smooth and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste.

Prepare condiments

Slice tomato into 8 thin rounds. If bacon is uncooked, cook to crispness, drain on paper towels and keep warm. Slice cheddar if not pre-sliced.

Prepare other fillings

Slice each biscuit horizontally. Spread about 1 tablespoon of the honey-Dijon mayo onto the bottom half of each biscuit. Place a lettuce leaf, a slice of tomato, one piece of fried chicken (or portion the cooked chicken into 8 pieces), a slice of cheddar cheese and one strip of bacon onto the biscuit bottoms. Top with the biscuit top and press gently.

Assemble sandwiches

Brush the tops lightly with the remaining melted butter if desired. Serve immediately while biscuits are warm and cheese slightly melty. Provide napkins—the sandwiches are hearty and may be messy.

Finish

all-purpose flour

baking powder

baking soda

salt

unsalted butter, cold

buttermilk, cold

granulated sugar

fried chicken breasts, boneless, pounded to 1/2-inch

cooked bacon, strips

cheddar cheese, sliced

leaf lettuce

tomato, sliced

mayonnaise

Dijon mustard

honey

butter, melted (for brushing)

black pepper

all-purpose flour (for dredge)

paprika

garlic powder

onion powder

buttermilk (for marinade)

vegetable oil (for frying)

BISCUIT SANDWICHES

Make BISCUIT SANDWICHES Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Biscuit Sandwiches Recipe

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