Barbecue Chicken Cheddar Biscuits
Chicken and biscuits: They just go together, and think of this take as a kind of homemade Hot Pocket. A buttery, flaky biscuit that’s everything a biscuit is supposed to be is wrapped around store-bought chicken, either rotisserie or fried, that’s been tossed with a barbecue spice blend for a little more flavor. (You can always use leftover chicken, if you prefer.) These biscuits are simple and to the point, not meant to be a lot of work.
- Total:
- Serves: 8 persons
Ingredients
- ½cup light or dark brown sugar
- ½cup paprika, preferably Hungarian
- 1tablespoon black pepper
- 1tablespoon kosher salt
- 1tablespoon chili powder
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1teaspoon ground cayenne (optional)
- ½cup chopped rotisserie chicken, skin removed, or skin-on fried chicken (any combination of white and dark meat)
- 2teaspoons barbecue spice blend or 1 1/2 tablespoons barbecue sauce
- 2cups self-rising flour
- ½cup/112 grams unsalted butter, frozen
- ½cup grated Cheddar
- ¾cup cold buttermilk or sour cream, plus more as needed
Instructions
Step 1
Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)Step 2
Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.Step 3
Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.Step 4
Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.Step 5
Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.