Biscuit Sandwiches Recipe
Make Biscuit Sandwiches Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Fillings & Toppings (makes about 8 sandwiches)
For Frying Chicken (if frying fresh)
Method
Biscuits
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients
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.
Cut in butter
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).
Add buttermilk
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.
Shape and cut
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.
If Frying Chicken
Marinate
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).
Dredge
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.
Fry
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.
Fillings & Assembly
Prepare condiments
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 other fillings
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.
Assemble sandwiches
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.