This weekend I managed to build up the courage to enter the Biscuit Contest at the International Biscuit Festival in Knoxville, TN. I entered the Special category and got selected. I always said I wouldn't share my biscuit recipe because it's my very own recipe, but since I had to share it for the contest, why not share it with my followers. If you have any questions, please email me or comment. Making biscuits may seem simple, but it's even easier to mess them up.
I won second place by the way! That is my sister, Jonl, standing next to me.
Chicken
• 3 boneless, skinless chicken breasts
• 1 C White Lily self-rising, unbleached flour
• 1 tsp Garlic powder
• 1 tsp Tony Chachere’s creole seasoning
• ½ tsp thyme, dried
• ½ tsp salt
• ½ tsp black pepper
• 2 T olive oil
• 2 T butter
Alfredo Sauce
• 2 C half and half (or heavy whipping cream)
¼ C diced pimentos
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tspgarlic powder
• 1 T chicken bouillon granules
• ¼ C cold water
• 2 T corn starch
• ½ C shaved parmesan cheese
• ½ C Italian mix shredded cheese
Kristy’s biscuits
• 3 C White Lily self-rising, unbleached flour (less than a couple of months old)
• 1 ½ sticks (3/4 C) salted butter, cold (not frozen)
• 2 oz fresh, chopped basil leaves
• 1 C shaved parmesan cheese
• ½ C whole buttermilk
• ¾ C milk (2% or whole)
Chicken
Butterfly the 3 chicken breasts (lay flat and cut horizontally into 2 filets), cut each filet in thirds, making a total of 12 filets. Using a meat tenderizer, flatten out the filets till about ½ inch thick.
In a container, mix with a fork the flour, garlic powder, creole seasoning, thyme, salt and pepper from the Chicken recipe. Coat each piece of chicken in the flour mixture.
In a hot pan, combine 1 tablespoon of olive oil and 1 tablespoon of butter (use the other tablespoons for the 2nd batch if not all cooked at once). Cook the chicken on medium heat until done, about 5 min on each side. Set on a plate covered in napkins.
Alfredo Sauce
In the same pan the chicken was cooked (unwashed), combine the first 6 ingredients. Simmer until hot. In a small cup, combine cold water and corn starch. Stir then pour into the sauce mixture. Turn heat to low and stir with a whisk. Once the sauce thickens, turn off the heat. Stir in the parmesan cheese until melted. Cover, remove from heat and set aside.
Kristy’s Biscuits
In a large mixing bowl, dump in flour then butter. Cut the butter into the flour with a pastry cutter until it is a crumbly texture. Using a fork, stir in the basil and parmesan. Pour in the buttermilk, stir with a fork a few times. Stir in the regular milk until all of the flour is included in the dough (the dough should not be sticking to the bowl, if so, add a little flour until it’s not sticky any longer.
On a clean, floured surface, dump the biscuit dough. Toss a couple of times to coat the dough with flour so it doesn’t stick when you press it out. Press the dough out with your hands to about 1” thickness. It’s important not to handle the dough more than necessary—do not knead! With a floured cup or biscuit cutter, cut out the biscuits. If the bottoms are sticky, set them in some of the flour on the surface, this will keep them from sticking to the pan. Place the biscuits (sides touching) onto an ungreased baking sheet. Bake at 425º F for about 18 minutes or until top of biscuits are golden brown.
While the biscuits are still hot, brush butter on the tops and lightly sprinkle with sea salt.
With a fork, split open the biscuits and place a piece of chicken inside. Cover with Alfredo sauce. Enjoy while the biscuits are hot!
Oven Temperature: 425º Time: ~18 minutes Number of Biscuits: about 12 – 3” biscuits or about 18 - 2.5”
I won second place by the way! That is my sister, Jonl, standing next to me.
INGREDIENTS
Chicken
• 3 boneless, skinless chicken breasts
• 1 C White Lily self-rising, unbleached flour
• 1 tsp Garlic powder
• 1 tsp Tony Chachere’s creole seasoning
• ½ tsp thyme, dried
• ½ tsp salt
• ½ tsp black pepper
• 2 T olive oil
• 2 T butter
Alfredo Sauce
• 2 C half and half (or heavy whipping cream)
¼ C diced pimentos
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tspgarlic powder
• 1 T chicken bouillon granules
• ¼ C cold water
• 2 T corn starch
• ½ C shaved parmesan cheese
• ½ C Italian mix shredded cheese
Kristy’s biscuits
• 3 C White Lily self-rising, unbleached flour (less than a couple of months old)
• 1 ½ sticks (3/4 C) salted butter, cold (not frozen)
• 2 oz fresh, chopped basil leaves
• 1 C shaved parmesan cheese
• ½ C whole buttermilk
• ¾ C milk (2% or whole)
DIRECTIONS
Chicken
Butterfly the 3 chicken breasts (lay flat and cut horizontally into 2 filets), cut each filet in thirds, making a total of 12 filets. Using a meat tenderizer, flatten out the filets till about ½ inch thick.
In a container, mix with a fork the flour, garlic powder, creole seasoning, thyme, salt and pepper from the Chicken recipe. Coat each piece of chicken in the flour mixture.
In a hot pan, combine 1 tablespoon of olive oil and 1 tablespoon of butter (use the other tablespoons for the 2nd batch if not all cooked at once). Cook the chicken on medium heat until done, about 5 min on each side. Set on a plate covered in napkins.
Alfredo Sauce
In the same pan the chicken was cooked (unwashed), combine the first 6 ingredients. Simmer until hot. In a small cup, combine cold water and corn starch. Stir then pour into the sauce mixture. Turn heat to low and stir with a whisk. Once the sauce thickens, turn off the heat. Stir in the parmesan cheese until melted. Cover, remove from heat and set aside.
Kristy’s Biscuits
In a large mixing bowl, dump in flour then butter. Cut the butter into the flour with a pastry cutter until it is a crumbly texture. Using a fork, stir in the basil and parmesan. Pour in the buttermilk, stir with a fork a few times. Stir in the regular milk until all of the flour is included in the dough (the dough should not be sticking to the bowl, if so, add a little flour until it’s not sticky any longer.
On a clean, floured surface, dump the biscuit dough. Toss a couple of times to coat the dough with flour so it doesn’t stick when you press it out. Press the dough out with your hands to about 1” thickness. It’s important not to handle the dough more than necessary—do not knead! With a floured cup or biscuit cutter, cut out the biscuits. If the bottoms are sticky, set them in some of the flour on the surface, this will keep them from sticking to the pan. Place the biscuits (sides touching) onto an ungreased baking sheet. Bake at 425º F for about 18 minutes or until top of biscuits are golden brown.
While the biscuits are still hot, brush butter on the tops and lightly sprinkle with sea salt.
With a fork, split open the biscuits and place a piece of chicken inside. Cover with Alfredo sauce. Enjoy while the biscuits are hot!
Oven Temperature: 425º Time: ~18 minutes Number of Biscuits: about 12 – 3” biscuits or about 18 - 2.5”
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