Chicken N'Cheddar Biscuit
- When I was a college student at UNC Chapel Hill, Time-Out Restaurant served these sandwiches 24 hours a day, 7 days a week and I couldn't get enough. This is our version of those incredible sandwiches…I hope you enjoy every single bite.
This recipe is prepared with the KitchenAid 9-Cup Exact Slice Food Processor with French Fry & Dough Attachment (K41122).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1-3/4 cups self-rising flour
- 1-1/2 tsp coarse ground black pepper
- 1 tsp salt
- 4 oz (1 stick) butter, cut into small pieces
- 3/4 cups milk
- 1 egg, beaten with a dash of water
- About 13 oz of warm pulled fried chicken (we used store-bought chicken and pulled the meat from 2 breasts, 2 thighs, and 2 legs)
- 8 slices cheddar cheese
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Add the flour, black pepper, and salt into the bowl of a food processor and pulse 2-3 times. Add the butter and pulse until the mixture resembles a coarse meal. Add the milk, while pulsing, and mix until JUST combined.
- Turn out the dough on a floured work surface and knead until it comes together. Be careful to not over-knead (otherwise your biscuits will be tough). Form the dough into a 6'' x 7'' square. Cut the dough into 4 squares, and keeping the cut edges touching, place the dough on the prepared baking sheet. Brush the top of each square with the egg wash. Bake on the center rack in the oven for 20 minutes.
- Remove the biscuits from the oven and reduce the temperature to 350°F. When the biscuits are cool enough to handle, carefully slice each one in half (horizontally) with a serrated knife. Leave the bottoms on the baking sheet and divide the chicken among them. Top the chicken with two slices of cheese. Bake for 10-15 minutes, or until the cheese is melted. Put the biscuit-tops on each sandwich. Serve warm.