Chicken Biscuit

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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!

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast, Dinner, lunch

Cuisine: American

Keyword: biscuits, chicken

Servings:

Calories: 618kcal

Author: Tricia

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.

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

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition