Southern chicken biscuit sandwich

An American “biscuit” is distinctly different from the biscuits (or cookies) we know. With the texture of a scone, this rich and crunchy bread should be loaded up with cheese sauce.

Southern chicken biscuit sandwich

Serves 2-3

Ingredients

For the biscuits

2 cups (300g) self-raising flour
2 tsp (10ml) salt
Milled pepper
1 tsp (5ml) garlic powder
Handful chopped herbs (dill, chives or parsley work well)
½ cup (125g) butter, ice cold
1 cup (250ml) buttermilk
1 egg, whisked

For the crumbed chicken

4 chicken breast fillets
Salt and milled pepper
1½ cups flour
2 tsp smoked paprika
1 tsp cayenne pepper
2 cups buttermilk

For the cheese sauce

60g butter
60g flour
Salt
3 cups milk
2 cups grated Cheddar
American yellow mustard
4 fried eggs
Butter lettuce and salad tomatoes (optional)

Method

For biscuits, combine dry ingredients and herbs. Grate butter into dry ingredients and herbs.
Grate butter into dry ingredients. Add buttermilk and mix lightly until the dough comes together.
Turn out onto a work surface and create a thick (about 6cm-high) dough.
Cut out two 8cm circles using a cookie cutter, keeping the height. (Reshape and repeat with remaining dough.)
Place on a lined baking tray and chill for 15 minutes.
Brush tops of biscuits with egg and bake at 180°C for 20–25 minutes, or until golden brown. Cool and set aside.
For the chicken, flatten breasts (using a meat mallet or rolling pin) and season.
Combine flour, seasonings and cup buttermilk, mixing to create flakes.
Dip chicken in remaining buttermilk and then in flour mixture. Repeat to create a second coating. Place in a single layer in the fridge and chill for 15 minutes for crumb to set.
Shallow-fry chicken over medium heat for about 5 minutes a side, or until golden. Drain on kitchen paper and season again while hot.
To make cheese sauce, heat butter in a pot until melted. Add flour and whisk to create a roux. Gradually add the milk while whisking continuously. Bring to the boil, whisk in cheese and cook for 3 minutes.
To assemble, slice open biscuits and spread mustard over both halves then top bottom half with fried chicken, cheese sauce and a fried egg. Sandwich closed and serve.