These chicken biscuits have both a savory and sweet taste, giving them a perfect flavor combination!
You can make homemade biscuits or save time by using ready-to-bake biscuits.
However, I think you will be surprised at how quick homemade biscuits are to make and bake.
The chicken is soaked in buttermilk which makes it tender. Then it is pan-fried.
This chicken biscuit is simple to put together: a biscuit, chicken bite, and red pepper jelly. Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 16 minutes |
| Passive Time | 20 minutes |
| Servings |
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- 2 small chicken breasts, cut into 12 pieces
- 3/4 cup whole buttermilk
- 3/4 cup all-purpose flour
- Salt to taste
- Pepper to taste
- Vegetable cooking oil
- Red Pepper Jelly (Stonewall Kitchen brand used)
- 2 cups self-rising flour
- 2 tablespoons butter
- 2 tablespoons vegetable shortening such as Crisco
- 3/4 cup buttermilk
- 2- inch cookie cutter, floured for cutting
- Extra butter, melted for brushing on cooked biscuits
Ingredients
Chicken Bites
Biscuits
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- Cut the chicken into 12 small pieces and soak them in the buttermilk for 20 minutes. Then dredge them in the flour, making sure they are completely coated.
- Heat 3 or 4 tablespoons of cooking oil in a skillet until a pinch of flour sizzles when dropped into the oil. Place the floured chicken bites in the hot oil and then salt and pepper them. Add extra cooking oil if needed. Cook for 2 1/2 to 3 minutes on each side until browned. If they are tender when stuck with a fork, they are done.
- Remove from the pan and cover to keep warm.
- Preheat oven to 450 degrees F. Place the flour in a large bowl and add the butter and shortening. Using a pastry blender or two knives, cut the butter and shortening into small pieces until the flour resembles coarse cornmeal. Pour in the buttermilk and stir until the flour is combined. Do not over stir.
- Turn the dough out onto a floured surface and sprinkle flour onto it so you can knead it 2 times. The less you knead the dough, the better. Roll the dough into a 7-inch circle that is 3/4-inch thick. Cut out biscuits using a 2-inch round cutter. Combine all the leftover dough and roll it out again to 3/4-inch thickness. Repeat until you have 12 biscuits.
- Bake for 10 minutes or until lightly browned. Remove from oven and cut the biscuits so you have a lid and bottom, being careful not to cut all the way through so there is a "hinge" holding the lids on the biscuits. Place a chicken bite in each biscuit and place a dollop or spoonful of red pepper jelly on top. Brush with melted butter and serve immediately.
Start on the biscuits while the chicken is soaking in the buttermilk so that everything is finished cooking around the same time.
Frozen 2-inch biscuits or refrigerator biscuits can be baked and substituted for this recipe.
If you don't have a 2-inch cookie cutter for the biscuits, then use a 2-inch glass or cup.
Overworking or kneading the dough too long will cause the biscuits to be tough.