Chicken Salad Sliders
Chicken Salad Sliders

On Sunday I thought I’d put the roast chicken left overs to use by whipping up a batch of chicken salad. As I didn’t have any bread in the house, I made baking powder biscuits. The result? These cute little sliders.

First, let me make a pitch for baking powder biscuits over cream ones. Those certainly have their place near and dear to my heart, but recipes for those often require buttermilk or heavy cream, or both. I didn’t feel like souring milk or running out to the store. Lastly, baking powder biscuits aren’t as fatty AND the dough is fool-proof.

A hot oven is the secret to any good biscuit.  Before you get the baking supplies out, turn on the oven and pre-heat it to 450 degrees F.

This recipe yields approximately 2  dozen biscuits (using a 2 inch scalloped biscuit cutter).

2 c. all-purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
5 TBSP shortening
3/4 c. milk

1. In a bowl, mix the flour, baking powder, and salt. Add the shortening and combine using a fork or your fingers until the mixture is grainy and the shortening is well-incorporated. Make a well in the dough and add milk, folding the ingredients to form a dough. It should be sticky, but not unmanageable. If it is, add a few TBSP of additional flour.

Nothing better than hot biscuits out of the oven!

2. Turn the dough out onto a well-floured surface. Pat out to about 1/2 thick, then lift the dough off the surface, apply a bit more flour to the working surface and return the dough to it. Roll out to 1/4 inch thick. Cut out enough biscuits to fit on 2 cookie sheets. As necessary, fold up the dough and roll out again. Cut as many as you can each time as multiple roll outs will toughen the dough.

3. Bake at 450 degrees F for 12 to 15 minutes.

While the biscuits are in the oven, make the chicken salad.

2 c. of roasted chicken, chopped
3 TBSP of yogurt or plain mayo
2 tsp. dark mustard
1/2  c. finely chopped celery
1/4 c. finely chopped red or green onion
3 TBSP finely chopped dill pickles
1 tsp. pickle juice
few splashes of hot sauce or dollop of wasabi
pinch of salt
1 tsp (or more) fresh cracked pepper (to taste)

Combine ingredients and tweak to taste. If it’s not wet enough, add an additional tsp. of yogurt or mayo. Place chicken salad on the biscuits. You may have a few biscuits left over.

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