Chicken Biscuit Amandine

Chicken Biscuit Amandine (Almondine)

Biscuit Dough with Almonds then Baked Stuffed with Chicken Salad.

  • 2 c. unbleached all-purpose flour, plus more for dusting the board
  • 1/4  tsp. baking soda
  • 1 tbsp. b   aking powder (use one without aluminum)
    Chicken Biscuits Almandine
  • 1 tsp. kosher salt
  • 1 c. sliced almonds
  • 6 tbsp. unsalted butter, very cold
  • 3/4 c. buttermilk (approx)
  • 1/4 c. heavy cream


Preheat oven to 450°F.

  1. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  2. Cut the butter into chunks and cut into the flour until it resembles course meal.  Using a food processor, pulse a few times until texture is achieved.
  3. Add almonds and pulse 2 more times.
  4. Add the buttermilk, cream and mix until barely combined.
  5.  It should be wet.  If it appears on the dry side, add a bit more buttermilk.
  6. Turn the dough out onto a floured board.
  7. Gently PAT (DO NOT roll with a rolling pin) the dough out until it’s about 1/4″ thick then fold the dough about 5 times, repeating the gentle pat of dough  to 1/2  – 3/8 inch thick.
  8. Use a round cutter to cut into rounds.
  9. You can gently knead the scraps together and make a few more.
  10. Place half of the biscuits on a cookie sheet
  11. Spoon a rounded tbsp. chicken salad in center of biscuit.
  12. Brush the edges of the biscuit with cream and top with second biscuit, pinching the edges together.
  13. Bake  12 – 14 minutes for the biscuits that are a beautiful light golden brown on top and bottom.

Serve with an Iceburg Lettuce Wedge Salad with Bacon Ranch Dressing and a  fruity domestic Chenin Blanc.

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