Since I already had a big pot of cooked chicken breasts that I hadn't put away yet, I pulled out a large chicken breast to chop up and make chicken salad biscuit sandwiches with for dinner. I also had a bowl of fresh cranberry sauce in the fridge and a tray of buttermilk biscuits that I made last night. I popped a handful of pecans in the oven for about 10 minutes to roast at 325 degrees F while I diced up the chicken, chopped the celery and green onions and then mixed it all together with a little mayonnaise and cranberry sauce. I seasoned it with a pinch of sea salt and a few shakes of chipotle and roasted garlic seasoning and then stirred in the chopped toasted pecans.
I split one of the biscuits in half and then piled it high with a big scoop of chicken salad...and "Voila"...I had a quick, delicious and easy dinner. I love adding cranberry sauce and roasted pecans to chicken salad. I snapped a few photos below. Also, I experimented a bit with my Southern Style Buttermilk Biscuit recipe when I made them last night to see if I could keep them "biscuity" but also make them a little more sturdy to hold up better for sandwiches. I think my little tweak made them better for slicing and making sandwiches with. I'm going to post my regular buttermilk biscuit recipe below with my little tweaks added. If you try my tweaked version, let me know what you think. Enjoy!
Southern Style Buttermilk Biscuits #3
(Sturdier Sandwich Version)
3 cups blanched almond flour
3 teaspoons baking powder
1/2 teaspoon baking soda (increased from original recipe)
1/2 - 3/4 teaspoon Kosher or Celtic sea salt
3 tablespoons chilled butter, small diced
3 ounces very cold brick style cream cheese, diced
2 large eggs, beaten (increased from original recipe)
1/4 to 1/2 cup cold buttermilk (*see note below; modified from original recipe)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or lightly greased non-stick foil.
In a medium mixing bowl, add flour, baking powder, soda and salt; whisk to mix well. Add diced chilled butter and cream cheese. Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.
Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark. Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix until it pulls together into a soft sticky dough. The dough will be light, airy and fluffy.
Scoop dough onto prepared baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make approximately 15 equal sized mounds. Lightly tamp down tops to barely flatten top only (do not flatten biscuit). Bake for 20 to 22 minutes or until light golden brown. Cool approximately 5 to 10 minutes for easier slicing. Makes approximately 15 biscuits.
*Note: Total liquid mixture should equal 3/4 cup. Eggs vary in size and volume, so add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (buttermilk used will be between 1/4 cup to 1/2 cup, depending on the volume of eggs used).