BBQ Chicken Cheddar Biscuits
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 biscuits
- 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 1½ 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
For the Barbecue Spice Blend
For the Chicken Filling
For the Biscuits
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
359 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 7 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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 ¾ 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 (¼ 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.
Private Notes
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Cooking Notes
mjan
For all the Yankees out there, to make self-rising flour: Whisk together 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon fine salt
Dana Murphy
self-rising flour is typically made in the south with soft-wheat so a northern hard wheat with baking powder doesn't really work the same. do yourself a favor and keep some in the freezer for biscuits.
Kathleen Guido
You can use it, but the self-rising flour usually used for biscuits is a soft wheat flour. All purpose flour uses hard winter wheat so the results aren't the same. Most big grocery stores now carry self-rising flour. Or use a softer flour (White Lily works well if you can get it) and add leavening and salt.
Marilyn
Can all purpose flour be substituted with appropriate leavening agent?
Linda Love
Dry, dry, dry.
jmh123
As a barbecue sauce and biscuit loving vegetarian, I had to try a modified version of this! I used Quorn meatless filets in place of the chicken and otherwise followed the recipe exactly. Served with jalapeño cheddar grits for a delicious dinner!
Andy
The biscuit was amazing and super easy. my filling needed a lot more flavor than the small amount of bbq sauce. I get you don't want it soupy but hoping for suggestions.
mj
a half a cup of paprika? You'd have to take out a loan to make this dish.
Christine
Any thoughts on how well these would turn out if frozen prior to baking?
Heather
Any ideas on how to adapt for a gluten free biscuit?
Dana Murphy
self-rising flour is typically made in the south with soft-wheat so a northern hard wheat with baking powder doesn't really work the same. do yourself a favor and keep some in the freezer for biscuits.
Jen
We have the same exact self rising flour in the north that you do in the south lol. It’s 2021, get over it.
mjan
For all the Yankees out there, to make self-rising flour: Whisk together 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon fine salt
Donna
Self-rising flour (and cornmeal) is readily available in the North now. And this is one instance in which buying the store version always gives superior results to the homemade kind.
Marilyn
Can all purpose flour be substituted with appropriate leavening agent?
Kathleen Guido
You can use it, but the self-rising flour usually used for biscuits is a soft wheat flour. All purpose flour uses hard winter wheat so the results aren't the same. Most big grocery stores now carry self-rising flour. Or use a softer flour (White Lily works well if you can get it) and add leavening and salt.
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