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This Chicken Biscuit recipe is my copycat version of the Denver Biscuit Company’s popular menu item named The Ellsworth. Since I don’t live in the Denver area I had to create my own recipe for those times when the craving strikes. This chicken biscuit answers the call and more!

Chicken biscuit on a plate with honey dripping down the side.

Cat Head Biscuits with Crispy Chicken Fillets

Who can resist a big fat cat head buttermilk biscuit topped with pickles, stone ground mustard, honey and crispy chicken? Not me!

I’m the first to admit that I don’t like frying food. It’s so messy and I never seem to get the crispiness or flavor I’m looking for. For this recipe I went the easy route by using convenient frozen breaded crispy chicken strips.

You can use any pre-cooked fried chicken fillet you like but I highly recommend the Tyson brand crispy chicken breast strips. I bake them a bit longer than the instructions call for so they’ll be extra crispy but not burnt.

The cathead buttermilk biscuits are flaky, buttery and really easy to make. They come together in minutes and taste fantastic!

A collage of ingredients used in a recipe for Cat Heat Biscuits.

Ingredients for Cat Head Biscuits Recipe

I borrowed a tip from America’s Test Kitchen and use half cake flour and half all-purpose flour for this recipe. That little trick gives the biscuits an amazing light texture inside with a golden brown, crisp exterior. You can also substitute White Lily flour for both the all-purpose and cake flours with similar results.

all-purpose flour
cake flour
baking powder
baking soda
salt
unsalted butter
buttermilk

What’s a Cathead Biscuit?

Cathead biscuits are a southern creation for extra-large, flaky biscuits about the same size as a small cat head. They’re typically made as drop biscuits but for this recipe I cut them into tall 3-inch rounds.

An overhead shot of frozen chicken strips, mustard, pickles and honey.

Ingredients for our Chicken Biscuit Recipe

To make our copycat Ellsworth Biscuit Sandwich you’ll need:

large cat head biscuits
store-bought crispy chicken breast strips, fillets, patties, tenderloins, cutlets or homemade fried boneless chicken
stone ground mustard (we use Inglehoffer original stone ground mustard) affiliate link
thick sliced dill pickles
plain honey or hot honey

A bowl of flour and butter used in making biscuits.

Biscuit dough being cut into large "cat head" biscuits.

How to make Chicken Biscuits

For these biscuits you’ll need a 3-inch sharp biscuit cutter (affiliate link).

1. First preheat your oven and gather the ingredients

Follow the instructions for baking the chicken strips. For the Tyson brand crispy chicken strips preheat oven to 425 degrees F then bake the desired amount for 20 to 25 minutes or until crispy and cooked through.

2. While the chicken is baking prepare the biscuits

Line a small baking pan with parchment paper or lightly grease a small cast iron skillet. In a large bowl combine the dry ingredients. Cut the butter into the flour mixture until it resembles coarse sand.

Add the buttermilk and stir until combined. Transfer the dough to a parchment lined work surface. Form into a 7-inch square. Using a 3-inch biscuit cutter, cut out 4 biscuits and place on the prepared baking sheet. Gather the scraps and cut out two more biscuits.

Using your thumb, gently press the center of each biscuit creating an indention. Bake at 425 degrees F for 20 to 25 minutes or until golden brown. Cool 10 minutes before assembling.

3. Assembling the Chicken Biscuit

Split the desired amount of biscuits in half. Spread 1 tablespoon of mustard on the bottom biscuit. Top with three or four pickle slices and two chicken strips. Drizzle with honey and top with the remaining biscuit half. Serve immediately and enjoy!

A big cat-head biscuit on a plate topped with a friend chicken fillet.

A piece of fried chicken on a biscuit being drizzled with honey.

How to make Hot Honey

If you prefer a little hot honey on your biscuit there are a whole bunch of ways to infuse it for added warmth.

Add your favorite hot sauce (like Frank’s) to honey and stir before using. Check and adjust as needed with more hot sauce or more honey.
Heat crushed red pepper flakes and honey in a small saucepan. Once starting to simmer, remove from the heat and set aside for 10 minutes. Serve as is (like we do with our Whipped Feta Dip) or strain to remove the pepper flakes.
Another easy to way to infuse your honey is to add a little cayenne. Check the heat and add more honey or cayenne as desired.

A chicken tender on a biscuit being drizzled with honey.

Storing and Other Tips

Chicken Biscuits are best eaten immediately after assembling. You can store any leftover biscuits in an airtight container for up to 2 days at room temperature. Refrigerate the biscuits for longer storage. They reheat very well in a 300 degree oven for about 5 minutes.

This biscuit recipe is great as a topping for casseroles like our chicken pot pie. Simply spoon the dough in dollops over the casserole and bake.

You can also make these biscuits smaller if desired or even turn them into sliders using chicken nuggets. These are great for a party!

Make this restaurant quality Chicken Biscuit at home and impress your hungry biscuit loving peeps!

Chicken Biscuit

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Yield:

Course: Breakfast, Dinner, lunch

Author: Tricia

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A Denver Biscuit Company inspired copycat recipe for The Ellsworth. The combination of crisp chicken, grainy mustard, sweet honey and tangy pickles piled high on a buttery cathead style biscuit is unforgettable!

Equipment

3-inch sharp round biscuit cutter

Ingredients

For the sandwich:

12 Tyson crispy chicken breast strips or 6 crisp fried chicken fillets
⅓ cup stone ground mustard more or less to taste
½ cup honey or hot honey
24 thick dill pickle rounds or 12 strips

For the cathead biscuits:

1 ⅔ cups all-purpose flour (211g)
1 ⅔ cups cake flour (194g)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter (6oz or 170g) cut into ½-inch pieces and softened
1 ⅓ cups full fat buttermilk (320g)

Instructions

Prepare the chicken:

Preheat oven to the suggested temperature for the chicken. If using the Tyson brand, preheat oven to 425℉.
Bake the chicken strips until desired crispness, about 25 minutes. While the chicken is baking prepare the biscuits.

Prepare the biscuits:

Line a small baking pan with parchment paper or lightly grease a cast iron skillet. In a large bowl combine the flours, baking powder, baking soda and salt. Add the butter pieces. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles course sand.
Add the buttermilk and stir with a wooden spoon or stiff spatula until most of the flour is moistened. Using your hands fold the mixture together to incorporate any dry flour left in the bottom. Try not to overwork the dough.
Remove dough to a parchment lined work surface. Form into a rough 7-inch square. Using a sharp 3-inch biscuit cutter, cut out 4 biscuits and place on the prepared baking sheet. Gather the scraps and gently pat together to the same thickness. Cut out two more biscuits for a total of 6.
You may have a small dough scrap remaining. Roll it into a small ball and bake with the biscuits. It will need to be removed from the oven after about 15 minutes. A bonus snack for the cook!
Using your thumb, gently press the center of each biscuit creating an indention. You only need is a slight dip in the center to help the biscuits grow tall and straight while baking. Bake the biscuits at 425℉ for 20 to 25 minutes or until golden brown on the top. Remove from the oven and cool for 10 minutes before assembling.

Assemble the chicken biscuits:

Split the desired amount of biscuits in half. Spread about 1 tablespoon of mustard on the bottom half. Top with 3 or 4 pickles and then two chicken strips. Drizzle with honey and top with the remaining biscuit half. Serve immediately.

Recipe Notes

Recipe makes 6 servings but is easily adjusted. I often make 2 sandwiches and save any remaining biscuits for breakfast or a hearty lunch the next day.
Biscuits can be store at room temperature for up to two days in an airtight container.
For perfectly layered, flaky biscuits, use a good sharp-edged cutter or the biscuits may not rise properly.
You can substitute White Lily flour for the all-purpose and cake flours with similar results