Best Biscuit Sandwiches Recipes

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FRIED CHICKEN BISCUIT SANDWICHES



Fried Chicken Biscuit Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 14

3/4 cup buttermilk
1/4 cup hot sauce
1 clove garlic, grated
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8 chicken cutlets (about 2 pounds)
4 1/2 cups cornflakes, finely crushed
1 cup all-purpose flour
1/3 cup honey
Peanut oil, for frying
8 biscuits, split
1/4 cup mayonnaise
2 cups shredded iceberg lettuce
1/4 cup sliced dill or bread-and-butter pickles

Steps:

  • Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
  • Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a small bowl; set aside.
  • Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
  • Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken, lettuce, pickles and a drizzle of the spicy honey.

HAM-CHEDDAR BISCUIT SANDWICHES



Ham-Cheddar Biscuit Sandwiches image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 8 sandwiches

Number Of Ingredients 13

All-purpose flour, for dusting
1 recipe Buttermilk Biscuit Dough, recipe follows
1/2 cup whole-grain mustard
8 thin slices city ham
4 cups shredded sharp white or yellow Cheddar
1/2 cup heavy cream
Freshly ground black pepper
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
  • Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
  • Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

IMPOSSIBLY EASY BBQ CHICKEN BISCUIT SANDWICHES



Impossibly Easy BBQ Chicken Biscuit Sandwiches image

Get out your fork and knife to eat this tender biscuit that's piled high with hearty BBQ chicken and topped with a fresh honey Dijon lettuce slaw.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 9

1 1/2 cups Original Bisquick™ baking mix
1/2 cup milk
2 tablespoons plus 1 teaspoon honey Dijon mustard
1 cup shredded Cheddar cheese (4 oz)
3 cups shredded deli rotisserie chicken
3/4 cup barbecue sauce
2 tablespoons mayonnaise
2 cups shredded leaf lettuce
3/4 cup sliced mini multicolored bell peppers

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray.
  • In large bowl, stir together Bisquick™ mix, milk, 2 tablespoons of the mustard and the cheese until soft dough forms. Spread on cookie sheet into 7x5-inch rectangle. Cut dough in half lengthwise and in thirds on the long sides. Do not separate dough.
  • Bake 10 to 12 minutes or until golden brown. Cool 5 minutes before slicing.
  • Meanwhile, in medium microwavable bowl, stir together chicken and barbecue sauce. Microwave uncovered on High 3 to 4 minutes or until heated through.
  • In medium bowl, mix mayonnaise and remaining mustard. Add lettuce and bell peppers; gently toss to combine.
  • To assemble sandwiches, separate biscuit rectangle along cut lines. Cut each biscuit in half. Place bottom half on plate. Top each with 1/2 cup chicken and 1/3 cup lettuce slaw. Top with biscuit tops.

Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 16 g, TransFat 1 g

MINI CHICKEN & BISCUIT SANDWICHES



Mini Chicken & Biscuit Sandwiches image

My 11-year-old son invented these sliders at dinner one night when he set his chicken on a biscuit. The rest of us tried it his way, and now we enjoy these sandwiches all the time. -Jodie Kolsan, Palm Coast, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 tube (12 ounces) refrigerated buttermilk biscuits
5 boneless skinless chicken breasts (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
Optional toppings: Cranberry chutney, lettuce leaves, sliced tomato and red onion

Steps:

  • Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1029mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

BISCUIT BREAKFAST SANDWICHES



Biscuit Breakfast Sandwiches image

"You can eat these hearty, satisfying sandwiches at home or on the go," says Giovanna Garner of Paonia, Colorado. "While the biscuits bake, I ready the egg, ham and cheese filling."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 22m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
6 eggs
1 tablespoon butter
6 slices process American cheese
6 slices fully cooked ham

Steps:

  • In a bowl, combine dry ingredients; cut in shortening until crumbly. stir in milk just until moistened. turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-3/4-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown; cool slightly. In a skillet over medium heat, fry eggs in butter until completely set. Split the biscuits; place cheese, hot eggs and ham on bottoms. Replace tops. Serve immediately.

Nutrition Facts :

MINI SAUSAGE & CHEESE BREAKFAST BISCUIT SANDWICHES



Mini Sausage & Cheese Breakfast Biscuit Sandwiches image

A vert easy recipe, posting as a request in a thread for brunch ideas. My great aunt from West Virginia used to make these for breakfast for her overnight guests at her beachhouse in North Carolina, along with home fries and stewed tomatoes. Stuff biscuits with scrambled egg, ham or bacon, if you wish.

Provided by TheDancingCook

Categories     Breakfast

Time 25m

Yield 10 sandwiches, 4 serving(s)

Number Of Ingredients 6

1 can refrigerated biscuit
8 -10 ounces cheddar cheese
1 roll of pork sausage or 1 package frozen of small round sausage patty
1 tablespoon oil
butter or margarine
bacon or ham (optional)

Steps:

  • Bake biscuits according to package directions.
  • Meanwhile, if using the pork sausage roll, cut into round slices/form into small patties.
  • In a large skillet, cook patties in oil.
  • Slice cheese into 1/2 inch square slices.
  • Butter biscuit halves and make biscuit sandwiches; serve.

SAUSAGE, EGG & CHEESE BISCUIT SANDWICHES



SAUSAGE, EGG & CHEESE BISCUIT SANDWICHES image

Make-ahead breakfasts are perfect for those of you who have to wake up too early to be coherent about breakfast, or just for those of you who lead busy lives and want something simple, but still homemade and delicious in the morning. Split a soft and fluffy buttermilk biscuit, add some fresh scrambled eggs, savory sausage, and...

Provided by Jody Wood

Categories     Other Breakfast

Number Of Ingredients 10

12 buttermilk biscuits (feel free to use english muffins if you'd like!)
12 eggs
1 tsp baking powder
1/4 tsp salt
1/2 tsp black pepper
1/2 c milk
2 lb bulk pork breakfast sausage
vegetable oil
salt and pepper, to taste
12 slice american cheese

Steps:

  • 1. For the eggs: In a large bowl, crack the eggs, and whisk with the baking powder, salt, pepper, and milk. Spray a rimmed baking sheet with cooking spray and pour the egg mixture in. Preheat your oven to 350 degrees and let the eggs sit while the oven heats. Once the oven is hot, place the pan in the center of the oven and bake for 10 minutes. The eggs should be puffed and set fully. Let them cool for about ten minutes, then proceed with cutting the eggs. Cut the pan of eggs lengthwise down the center, then cut each half lengthwise into two more pieces, to end up with 4 long strips of egg. Cut the strips into thirds short-wise, to end up with a dozen rectangular pieces of egg.
  • 2. For the sausage patties: Unwrap the sausage and place into a bowl. Divide the whole amount of sausage into 12 pieces, as equal as possible (75 - 76 grams apiece, if you're using your scale!), and form them into balls. Place them on a clean sheet pan. In a large skillet, heat a small drizzle of vegetable oil over medium-high heat. Once the oil is hot, flatten 3 balls of sausage into roughly 3-inch patties. They will be thin, and that's okay! Cook three patties at a time in the hot skillet, 1 minute per side. Place them on a clean plate and continue cooking three patties at a time until all the sausage is cooked.
  • 3. To assemble the sandwiches: Slice the biscuits in half lengthwise. Grab one sliced biscuit and top the bottom half with a cooked sausage patty. Fold one rectangle of egg in half, and top the sausage with the egg. Finally, place one slice of American cheese on top of the egg. Place the top half of the biscuit on the cheese, and boom, you're done! Repeat the building process with all the biscuits, sausage, egg, and cheese slices.
  • 4. Notes: To wrap the sandwiches for long-term storage, tear off 1 foot sections of plastic wrap and tightly wrap each sandwich individually. Freeze the sandwiches for up to 3 weeks. To heat the sandwiches: For best results, retrieve a wrapped and frozen sandwich from the freezer the night before, and place it in the refrigerator overnight. It will thaw a good amount, allowing minimal heating in order to be tasty! I found that the thawed sandwiches heat beautifully in the microwave, wrapped in damp paper towel, for 45 seconds per side - just place the wrapped sandwich on a plate and heat on one side, then flip the sandwich over and heat on the other side. Unwrap the plastic and open the sandwich to make sure the egg has fully heated. If the egg isn't fully hot, microwave the unwrapped sandwich on the plate for another 15 - 20 seconds.

CRANBERRY BISCUIT TURKEY SANDWICHES



Cranberry Biscuit Turkey Sandwiches image

These flavorful buffet sandwiches are so fun and festive. Smoked turkey slices are layered inside tender biscuits flecked with dried cranberries and spread with a creamy cranberry butter. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 20 sandwiches.

Number Of Ingredients 9

2 tablespoons cold butter
4 cups biscuit/baking mix
1 cup milk
3/4 cup dried cranberries
CRANBERRY BUTTER:
1/2 cup butter, softened
1/4 cup honey
1/4 cup dried cranberries, chopped
1-1/2 pounds thinly sliced deli smoked turkey

Steps:

  • In a large bowl, cut butter into biscuit mix until crumbly; stir in milk just until moistened. Fold in the cranberries. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Bake at 400° for 14-16 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat butter and honey until smooth; stir in cranberries. To assemble sandwiches, split biscuits. Spread with cranberry butter and top with turkey; replace biscuit tops.

Nutrition Facts : Calories 223 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.

SAUSAGE AND GRAVY BISCUIT SANDWICHES



Sausage and Gravy Biscuit Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h35m

Yield 8 sandwiches

Number Of Ingredients 13

1 roll breakfast sausage, cut into eight 3/4-inch slices
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
Kosher salt and freshly ground black pepper
2 teaspoon chopped fresh chives
8 Grapevine KY Buttermilk Biscuits, recipe follows, warmed, or your favorite biscuit
Honey, for drizzling
4 cups self-rising flour, plus more for dusting
1 stick good butter, plus 3 tablespoons melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil

Steps:

  • Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side. Reserve the fat in the pan and set aside the sausage. Add the butter to reserved fat and melt. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until blonde, 2 to 3 minutes. Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes. When ready to serve, stir in the chopped chives.
  • For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half. On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top. Slather on some gravy and top with the other biscuit half -- simple, yet mind blowing.
  • Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
  • Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
  • Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

BUTTERMILK BISCUIT HAM SANDWICHES WITH HOMEMADE TOMATO JAM



Buttermilk Biscuit Ham Sandwiches with Homemade Tomato Jam image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 17

5 cups all-purpose flour, plus more for dusting
2 tablespoons plus 2 teaspoons baking powder
2 tablespoons sugar
1 tablespoon salt
1/2 cup plus 2 tablespoons vegetable shortening
8 tablespoons unsalted butter, cut into small pieces
2 cups buttermilk
Tomato Jam, recipe follows
3/4 cup grated Cheddar
1/4 pound thinly sliced cooked country ham, such as Smithfield
1/4 cup extra-virgin olive oil
1/2 Spanish onion, finely chopped
4 cloves garlic, finely chopped
Leaves from 2 rosemary sprigs, finely chopped
Pinch red pepper flakes
4 cups peeled, seeded, and roughly chopped plum tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
  • Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
  • Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
  • Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
  • Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.
  • Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

HAM AND PIMIENTO CHEESE DROP BISCUIT SANDWICHES



Ham And Pimiento Cheese Drop Biscuit Sandwiches image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 11

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces, plus more for greasing the muffin tin
2 cups baking mix, such as Bisquick
1 cup grated Cheddar
1/2 cup low-fat buttermilk, plus more for brushing if desired
1/2 cup heavy cream
6 ounces pimientos, drained
Country Dijon mustard, for serving
1 pound Baked Ham with Brown Sugar Honey Glaze, thinly sliced, recipe follows
One 18- to 20-pound smoked ham, water added, ham hock removed
One 16-ounce box light brown sugar
1 cup (one 8-ounce jar) clover honey

Steps:

  • Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with butter and set aside.
  • Put the butter and baking mix in the bowl of a food processor and pulse to combine. Add the cheese, buttermilk, cream and pimientos and pulse until just combined.
  • Using 2 spoons, drop 1/4-cup quantities of dough into the cups of the prepared muffin tin. Brush with buttermilk if desired. Bake until golden on top, 20 to 25 minutes.
  • Slice the biscuits in half. Spread some mustard onto the bottom half of each biscuit. Top with sliced ham and cover with the biscuit tops.
  • Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
  • Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
  • Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

THANKSGIVING TURKEY BISCUIT SANDWICHES



Thanksgiving Turkey Biscuit Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h10m

Yield 8 servings

Number Of Ingredients 33

One 11-ounce jar turkey brine mix
Two 3- to 4-pound boneless skin-on turkey breasts
4 tablespoons unsalted butter, at room temperature
4 tablespoons olive oil
4 carrots, chopped
4 cloves garlic
2 stalks celery, chopped
1 lemon, sliced into rounds
1 yellow onion, chopped
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh sage
2 tablespoons poultry seasoning
One 16.3-ounce package buttermilk biscuit dough
2 tablespoons unsalted butter, melted
1/2 cup grated extra-sharp Cheddar
One 1-pound bag frozen potato chunks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 12-ounce jar prepared turkey gravy
1/4 cup chicken stock
1/3 cup grated extra-sharp Cheddar
1 teaspoon dried sage
Freshly ground black pepper
One 14-ounce can whole-berry cranberry sauce
1 teaspoon lemon zest
1 pinch ground cinnamon
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours.
  • Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
  • Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet.
  • Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
  • Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
  • For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
  • For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
  • For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
  • For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
  • To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper.
  • Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately.

FRIED CHICKEN, HONEY BUTTER, AND BISCUIT SANDWICHES RECIPE



Fried Chicken, Honey Butter, and Biscuit Sandwiches Recipe image

This recipe appears in: Sandwiched: Fried Chicken and Honey Butter on Biscuit Sandwiches [Photographs: Cara Howe] Notes: * I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints. Recipe is easily halved. * * Oil should be about 1 inch deep in Dutch oven. * * About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: 4-inch biscuit cutter, sifter, 2 rimmed baking sheets, parchment paper, wooden stirring spoon, cooling rack, sharp paring knife or kitchen shears, Dutch oven or large skillet with tall sides, deep-fat thermometer, tongs, paper towels amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Fried Chicken, Honey Butter, and Biscuit Sandwiches Recipe Reading Options: Cooking Mode Text Only Ingredients * For the Biscuits: * 3 cups (about 15 ounces) all-purpose flour, plus additional for dusting work surface * 1 tablespoon baking powder * 1 tablespoon granulated sugar * 1 1/2 teaspoons salt * 1/2 teaspoon baking soda * 1 stick (4 ounces) unsalted butter, chilled and cut crosswise into thin slices * 1 1/2 cups buttermilk, chilled * * For the Fried Chicken: * 8 cups peanut oil (see notes above) * 6 bone in, skin on chicken thighs (about 2 1/2 pounds) * 1 cup buttermilk * 1 1/2 teaspoons salt * 2 teaspoons finely grated zest plus 2 teaspoons juice from 1 lemon * 1 1/2 cups (about 7 1/2 ounces) all-purpose flour * 1 1/4 teaspoons garlic powder * 1 1/4 teaspoons onion powder * 1 teaspoon pepper * 1 teaspoon paprika * 1 teaspoon dried thyme * 1/4 teaspoon cayenne pepper * * For the For the Honey Butter and Assembly: * 6 tablespoons (3 ounces) unsalted butter, softened * 2 tablespoons honey * 1/4 teaspoon salt * 30 dill or bread-and-butter pickle chips Directions * 1. For the Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Whisk together flour, baking powder, sugar, salt, and baking soda in large mixing bowl. Add chilled butter to bowl, and, using two dinner knives, cut into dry ingredients until mixture resembles coarse meal. Alternatively, toss butter slice in flour mixture and quickly press, one slice at a time, between thumb and forefinger. * 2. Add 1 1/2 cups buttermilk and stir with wooden spoon or sturdy rubber spatula just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive. * 3. Lightly flour a clean, dry work surface. Turn dough out onto prepared surface and gently knead just until it comes together, no more than 4 times. Pat dough out into a 10-inch rectangle and fold into thirds. Repeat procedure two more times, then, pat into a 1-inch thick circle. * 4. Flour biscuit cutter and stamp out-don't twist- 6 biscuits. Arrange them about 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12 to 15 minutes. Transfer tray to cooling rack. * 5. For the Fried Chicken: Heat oil in Dutch oven or large skillet with tall sides to 350°F. With a sharp paring knife cut into the chicken until you hit bone. Carefully cut around the bones; remove and discard. * 6. Combine buttermilk, salt, lemon zest, and lemon juice in medium bowl. Whisk together flour, garlic powder, onion powder, pepper, paprika, thyme, and cayenne in large plate. * 7. One piece at a time, dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer flour-coated chicken pieces to a second large plate. Cook chicken in two batches, turning occasionally, until crisp and deep golden and an instant read thermometer inserted into the thickest part registers at least 165°F, about 8 minutes. Transfer fried pieces to paper towel-lined plate. * 8. For the For the Honey Butter and Assembly: Stir butter, honey, and salt in small bowl with fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on 6 halves, then top with 5 pickle chips and biscuit tops. Serve immediately.

Provided by @MakeItYours

Number Of Ingredients 26

For the Biscuits:
3 cups (about 15 ounces) all-purpose flour, plus additional for dusting work surface
1 tablespoon baking powder
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 stick (4 ounces) unsalted butter, chilled and cut crosswise into thin slices
1 1/2 cups buttermilk, chilled
For the Fried Chicken:
8 cups peanut oil (see notes above)
6 bone in, skin on chicken thighs (about 2 1/2 pounds)
1 cup buttermilk
1 1/2 teaspoons salt
2 teaspoons finely grated zest plus 2 teaspoons juice from 1 lemon
1 1/2 cups (about 7 1/2 ounces) all-purpose flour
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
For the For the Honey Butter and Assembly:
6 tablespoons (3 ounces) unsalted butter, softened
2 tablespoons honey
1/4 teaspoon salt
30 dill or bread-and-butter pickle chips

Steps:

  • 1. For the Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Whisk together flour, baking powder, sugar, salt, and baking soda in large mixing bowl. Add chilled butter to bowl, and, using two dinner knives, cut into dry ingredients until mixture resembles coarse meal. Alternatively, toss butter slice in flour mixture and quickly press, one slice at a time, between thumb and forefinger.
  • Add 1 1/2 cups buttermilk and stir with wooden spoon or sturdy rubber spatula just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
  • Lightly flour a clean, dry work surface. Turn dough out onto prepared surface and gently knead just until it comes together, no more than 4 times. Pat dough out into a 10-inch rectangle and fold into thirds. Repeat procedure two more times, then, pat into a 1-inch thick circle.
  • Flour biscuit cutter and stamp out-don't twist- 6 biscuits. Arrange them about 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12 to 15 minutes. Transfer tray to cooling rack.
  • For the Fried Chicken: Heat oil in Dutch oven or large skillet with tall sides to 350°F. With a sharp paring knife cut into the chicken until you hit bone. Carefully cut around the bones; remove and discard.
  • Combine buttermilk, salt, lemon zest, and lemon juice in medium bowl. Whisk together flour, garlic powder, onion powder, pepper, paprika, thyme, and cayenne in large plate.
  • One piece at a time, dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer flour-coated chicken pieces to a second large plate. Cook chicken in two batches, turning occasionally, until crisp and deep golden and an instant read thermometer inserted into the thickest part registers at least 165°F, about 8 minutes. Transfer fried pieces to paper towel-lined plate.
  • For the For the Honey Butter and Assembly: Stir butter, honey, and salt in small bowl with fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on 6 halves, then top with 5 pickle chips and biscuit tops. Serve immediately.

EASY BISCUIT SANDWICHES



Easy Biscuit Sandwiches image

Something we concocted one winter evening for a change . I don't know if you may have seen this before, but my kids love them--and believe me 3 hungry teens are hard to please.

Provided by Jacqueline Edmond

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

2 (16 1/3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits, split
1/2 lb of shaved turkey
1/2 lb of shaved turkey ham
8 slices colby-monterey jack cheese, cut in half

Steps:

  • Preheat oven to 350°F.
  • On a nonstick 9x13-inch cookie sheet split biscuits in half saving the tops for later. Put the bottom half of the biscuits on the sheet. Take 1 slice of turkey and 1 slice of turkey ham and put them on the biscuit, top with 1/2 cheese slice. Top off the sandwich with the remaining biscuit half.
  • Put sandwiches in the oven for 10 minutes or until the tops are browned. Take out and enjoy with soup, salad and baked potato.
  • This makes 16 sandwiches for 2 a piece.

Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 10.3, Cholesterol 64.7, Sodium 1765, Carbohydrate 51.4, Fiber 1.8, Sugar 9.9, Protein 24.8

EASY CHICKEN & BISCUIT SANDWICHES



Easy chicken & biscuit sandwiches image

This is a great sandwich for left-over cooked chicken, but you can also use turkey or ham.

Provided by sherry monfils

Categories     Sandwiches

Time 25m

Number Of Ingredients 7

1 6 oz pkg, refrigerated buttermilk biscuits
1/2 c finely chopped, cooked chicken
1/3 c coarsely shredded yellow squash
1/4 c shredded cheddar cheese.
1/2 c light mayonnaise
1 Tbsp honey mustard
1/2 bottled, reduced-fat ranch salad dressing

Steps:

  • 1. Heat oven to 400. separate biscuits. Flatten w/ hand to a 3-1/2" circle, each biscuit. Divide chicken, squash and cheese evenly among circles, placing filling on one side. Fold the empty side over filling. Pinch edges to seal. Spray a baking sheet w/ cooking spray. Place biscuits on baking sheet. Bake 10 min, or until golden. In small bowl, stir together mayonnaise and mustard. Serve biscuits w/ mayo mix and ranch dressing.

COUNTRY HAM-AND-CHEESE BISCUIT SANDWICHES



COUNTRY HAM-AND-CHEESE BISCUIT SANDWICHES image

Categories     Sandwich     Breakfast

Yield 8 servings

Number Of Ingredients 11

2 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons sugar (preferably raw)
3 tablespoons solid vegetable shortening or lard
1 1/4 cups chilled buttermilk plus additional for brushing biscuits
3 tablespoons chilled unsalted butter, very thinly sliced, then frozen
Butter, room temperature
Black Mission Fig Jam
12 oz very thinly sliced country ham or 24 very thin slices prosciutto, folded to same size as biscuits
12 tablespoons coarsely grated sharp cheddar cheese (about 3/4 cup packed; 3 ounces)

Steps:

  • Preheat oven to 425°F. Whisk first 4 ingredients in large bowl to blend. Add shortening. Using fingertips, rub in shortening until very coarse meal forms (some pea-size lumps will remain). Gradually add 1 1/4 cups buttermilk, tossing with fork until dough just holds together. Turn dough out onto floured surface; pat out to 1/4-inch-thick rectangle (about 15x10 inches); see Shortcakes and Biscuit Tips. Arrange frozen butter slices in single layer over top two thirds of dough. Fold bottom third of dough over center; fold top third of dough over center (like folding a letter). Pat dough out to 3/4-inch-thick rectangle. Using 2 1/2-inch round cutter and pressing straight down without twisting, cut out biscuits. Transfer to ungreased baking sheet. Gather dough and press again to 3/4-inch thickness. Cut out more biscuits (making 12 total) and transfer to sheet; brush with buttermilk. Bake biscuits until puffed and golden brown and tester inserted into center from side comes out clean, about 20 minutes. Cool biscuits 15 minutes before cutting. Preheat broiler. Using serrated knife, cut each biscuit in half horizontally; spread room-temperature butter over cut sides. Broil until butter melts and biscuits brown at edges, about 1 minute. Transfer to work surface; keep broiler on. Spread bottom halves of biscuits with fig jam. Top each with folded slices of country ham, then 1 tablespoon cheddar cheese. Broil until cheese is melted and ham is heated through, about 1 minute. Cover with biscuit tops. Place 2 filled biscuits on each of 6 plates. Serve grits alongside.

CRANBERRY BISCUIT TURKEY SANDWICHES



Cranberry Biscuit Turkey Sandwiches image

Provided by My Food and Family

Categories     Lunch

Number Of Ingredients 9

2 tablespoons butter
4 cups biscuit
1 cups milk
0.75 cups dried cranberries
1 units cranberry butter
0.5 cups butter
0.25 cups honey
0.25 cups dried cranberries
5.5 pounds turkey

Steps:

  • In a large bowl, cut butter into biscuit mix until crumbly; stir in milk just until moistened. Fold in the cranberries. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Bake at 400°F for 14-16 minutes or until golden brown. Cool on a wire rack.
  • CRANBERRY BUTTER:
  • In a small mixing bowl, beat butter and honey until smooth; stir in cranberries.
  • To assemble sandwiches; split biscuits. Spread with cranberry butter and top with turkey; replace biscuit tops.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

IMPOSSIBLY EASY BBQ CHICKEN BISCUIT SANDWICHES



Impossibly Easy BBQ Chicken Biscuit Sandwiches image

Get out your fork and knife to eat this tender biscuit that's piled high with hearty BBQ chicken and topped with a fresh honey Dijon lettuce slaw.

Provided by @MakeItYours

Number Of Ingredients 9

1 1/2 cups Original Bisquick™ baking mix
1/2 cup milk
2 tablespoons plus 1 teaspoon honey Dijon mustard
1 cup shredded Cheddar cheese (4 oz)
3 cups shredded deli rotisserie chicken
3/4 cup barbecue sauce
2 tablespoons mayonnaise
2 cups shredded leaf lettuce
3/4 cup sliced mini multicolored bell peppers

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray.
  • In large bowl, stir together Bisquick™ mix, milk, 2 tablespoons of the mustard and the cheese until soft dough forms. Spread on cookie sheet into 7x5-inch rectangle. Cut dough in half lengthwise and in thirds on the long sides. Do not separate dough.
  • Bake 10 to 12 minutes or until golden brown. Cool 5 minutes before slicing.
  • Meanwhile, in medium microwavable bowl, stir together chicken and barbecue sauce. Microwave uncovered on High 3 to 4 minutes or until heated through.
  • In medium bowl, mix mayonnaise and remaining mustard. Add lettuce and bell peppers; gently toss to combine.
  • To assemble sandwiches, separate biscuit rectangle along cut lines. Cut each biscuit in half. Place bottom half on plate. Top each with 1/2 cup chicken and 1/3 cup lettuce slaw. Top with biscuit tops.

BIG GAME BISCUIT BREAKFAST SANDWICHES



Big Game Biscuit Breakfast Sandwiches image

What is tailgating, really, without a hearty breakfast sandwich as part of the spread? Step one: Bake up a batch of Pillsbury™ Sweet Hawaiian biscuits. Step two: Top them with Canadian bacon, eggs and cheese. Step three: Devour.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 7

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)
1 tablespoon butter
8 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices Canadian bacon
8 slices deli-sliced Cheddar cheese (1/2 oz each)

Steps:

  • Heat oven to 350°F. Bake biscuits as directed on can.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat. Add eggs, salt and pepper to skillet. Cook 3 to 5 minutes, stirring occasionally, until eggs are set.
  • Split warm biscuits. Top bottom halves with 1 slice Canadian bacon, about 2 heaping tablespoonfuls scrambled eggs and 1 slice Cheddar cheese. Top each with remaining top half. Bake about 2 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 6 g, TransFat 0 g

AIR FRYER BISCUIT EGG SANDWICHES



Air Fryer Biscuit Egg Sandwiches image

PSA: You can and should be cooking refrigerated biscuit dough in your air fryer. It's ready in 10 minutes and the result is much lighter and flakier than the oven-baked version. While you're at it, put beaten eggs and ham into silicone baking cups and air fry them at the same time. Layer with the biscuits, top with hot sauce, and just like that, you'll have rich, savory restaurant-worthy egg sandwiches.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Nonstick cooking spray, for the molds
4 large eggs
Kosher salt
4 thin slices deli ham
One 16.3-ounce tube refrigerated flaky biscuit dough, such as Pillsbury
Hot sauce, for serving

Steps:

  • Spray 4 silicone baking cups with nonstick spray. Transfer the cups to the basket of a 6-quart air fryer.
  • Whisk together the eggs in a large glass measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Divide the eggs among the baking cups. Insert a piece of ham into each cup, crumpling it to make it fit (some of the ham should stick out above the surface of the eggs).
  • Tear off 4 biscuits from the tube of dough. Place each biscuit in the basket of the air fryer in a single layer. Set the air fryer to 300 degrees F and cook for 10 minutes. The biscuits should be golden brown; transfer to a cutting board.
  • Gently lift each egg muffin from its mold so you can see if it's set. If there's no liquid egg on the bottom, transfer the mold to the cutting board. If there is liquid egg on the bottom, cook for up to 1 minute more.
  • Slice each biscuit in half crosswise. Remove the egg muffins from the molds and slice in half crosswise. Arrange the two egg halves on each bottom biscuit, drizzle with plenty of hot sauce and sandwich with the top biscuit.

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