Transform your restaurant leftovers into a totally new meal.
Makes: 4 servings
Prep: 15 mins
Bake: 15 mins
- 2 cups plus 3 tablespoons flour
- 1 1/2 teaspoons baking powder
- 1 stick (4 ounces) unsalted butter, cut into small pieces and chilled, plus 2 tablespoons
- 1 cup chopped leftover fried chicken
- 3/4 cup buttermilk, plus more for brushing
- 3 slices bacon, chopped
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 450. In a large bowl, sift 2 cups flour with the baking powder and 1/2 teaspoon salt. Using your fingertips, blend in the chilled pieces of butter until the mixture resembles coarse meal, then mix in the chicken. Stir in the buttermilk just until incorporated.
- On a lightly floured surface, knead the dough until just blended, then pat into an 8-inch round. Using a 3-inch cookie cutter, cut out 6 biscuits; combine the scraps and cut out 2 more biscuits.
- On a baking sheet, arrange the biscuits 2 inches apart and brush lightly with buttermilk. Bake until golden, about 15 minutes.
- Meanwhile, in a medium skillet, fry the bacon over medium heat until crisp, about 4 minutes. Stir in the remaining 2 tablespoons butter until melted, then whisk in the remaining 3 tablespoons flour until incorporated. Whisk in the chicken broth, milk, 1/2 teaspoon salt and the cayenne and simmer over medium-low heat until thickened, 3 to 4 minutes. Serve the gravy alongside the chicken biscuits.