MEN you are going to love me for this buttermilk biscuit sandwich!
I love buttermilk biscuits or anything that looks, taste, or smells like a biscuits. They are one of my many guilty pleasures in life. I can sit and eat 2-3 of them with a bunch of butter and jelly and go to town on them. Mmm…mmm…mmm. When I was younger, sometimes, my mom would make us biscuits from a can and pour syrup on top of them (we were poor and had to get creative). Regardless of the circumstances, eating those biscuits were super yummy to me that way. Not too long ago, I had a childhood craving for the biscuits and syrup combination that I use to enjoy but I wanted to make it a little differently this time. I thought it would be a good idea to pour hot maple syrup on top of hot biscuits for extra flavor. What happens is that all that good extra butter and syrup seeps into the biscuits and takes it to another level.
I know that men are going to love me because this has “man food” written all over it! The extra kick from this sandwich is taking a piece of fried chicken and drowning that bad boy with some hot sauce just makes it “stupid good”. You got the moistness from the biscuit, the slight sweet and maple syrup flavor, and the spicy and salty kick from the chicken….WHOOOA that’s some good eating! Make this for your man or men get your booties in the kitchen and get the cooking. You can make several of them and wrap them in some parchment paper to take for tailgating, camping, or whatever. Let me get this out of the way….You’re welcome.
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Maple Buttermilk Biscuit and Chicken Breakfast Sandwich
Ingredients
- 3 tsp. baking powder
- 2 1/2 tsp. salt
- 1 tbsp. sugar
- 1/4 tsp. baking soda
- 5 1/2 c. flour, plus more
- 3 sticks cold unsalted butter
- 1 1/2 c. cold buttermilk
- 1 large egg, beaten
- 4 tbsp. butter melted
- 1/2 c. maple syrup
- 3 large boneless chicken breast
- 2 c. canola oil for frying
- 1 c. flour
- salt and pepper, for seasoning
- Red Hot Sauce (optional)
Instructions
- Preheat oven to 375 Degrees
- Using a food processor, pulse together the baking powder, salt, sugar, baking soda, 5 1/2 cups flour in a food processor. Add butter and pulse until the texture of course meal with a few pea-size pieces of butter remaining.
- NOTE: If you do not have a food processor you can do this by hand ( the traditional way of making buttermilk biscuits).
- Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough forms.
- Pat out dough on a lightly floured surface until 1 1/4 thick. Cut out biscuits with a 3 inch biscuit butter, re-rolling the scraps until all the dough is used. Place the biscuit dough on lines parchment paper and brush the tops with egg. Bake until golden brown, 20 minutes.
- Once the biscuits are fresh out of the oven, heat the maple syrup up in the microwave and as soon as the syrup is heated and the biscuits are still fresh, brush the tops of the biscuits with the melted butter and the maple syrup. Brush until all butter and syrup is used. Set aside
- To cook the chicken, if your chicken breasts are thick, cut them in half for a thinner piece. Pour about 2 cups of canola oil in a large saute pan to fry the chicken breasts (you can add more if you need it). Heat the canola oil on medium high heat.
- Season the chicken breast, front and back, with salt and pepper. Dredge through the cup of flour and place in the hot canola oil, frying for 3-5 minutes on each side. Once finished, place on a plate line with paper towel.Repeat for the remaining chicken breast. Once finished, you can cut the cooked chicken breast in half giving you 6 pieces of chicken that you will place inside the biscuits. Sprinkle a liberal amount of hot sauce, if desired, onto the chicken breast and place in between the biscuits and serve! You can even pour a little more maple syrup on top of the chicken breast for more sweetness if you want.
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