Chicken & Biscuit Snack Recipe
Make Chicken & Biscuit Snack Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuit base
Chicken topping
Assembly & finishing
Method
Biscuit base
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Mix dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp granulated sugar, and 0.5 tsp kosher salt until evenly combined.
- 3
Cut in butter
Add 3 tablespoons cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Combine wet ingredients
In a small bowl, beat 1 large egg with 1/2 cup whole milk. Pour the wet mixture into the flour-and-butter mixture and stir gently with a fork until just combined and a soft dough forms. Do not overmix.
- 5
Shape biscuits
Turn the dough onto a lightly floured surface and gently pat it to about 1/2-inch thickness. Use a 2-inch round cookie cutter or a drinking glass to cut out 8 small biscuit rounds. Gather scraps and gently re-roll once if needed.
- 6
Bake
Place biscuit rounds on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 10–12 minutes, or until lightly golden on top. Remove from oven and let cool slightly on a wire rack.
Chicken topping
- 7
Make a quick roux
While the biscuits bake, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add 1 tablespoon all-purpose flour and whisk constantly for about 1 minute to cook the flour without browning.
- 8
Add liquids
Gradually whisk in 1/2 cup low-sodium chicken broth and 1/4 cup whole milk. Continue whisking and bring the mixture to a gentle simmer until it thickens to a smooth sauce, about 2–3 minutes.
- 9
Add chicken and seasonings
Stir in 1 cup shredded cooked chicken, 1 tablespoon chopped fresh parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Heat gently until the chicken is warmed through and the sauce coats the chicken, about 1–2 minutes. Taste and adjust seasoning if necessary.
Assembly & finishing
- 10
Top biscuits
When biscuits are warm, place them on a serving platter. Spoon a heaping tablespoon of the warm chicken mixture onto each biscuit (for 8 biscuits, you may use slightly more or less per biscuit).
- 11
Add cheese
Sprinkle about 1/2 cup grated cheddar or Monterey Jack cheese evenly over the topped biscuits. If you prefer melted cheese, return the topped biscuits to the oven for 2–3 minutes until the cheese softens and just melts.
- 12
