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)
- 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.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- 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.
- Add almonds and pulse 2 more times.
- Add the buttermilk, cream and mix until barely combined.
- It should be wet. If it appears on the dry side, add a bit more buttermilk.
- Turn the dough out onto a floured board.
- 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.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more.
- Place half of the biscuits on a cookie sheet
- Spoon a rounded tbsp. chicken salad in center of biscuit.
- Brush the edges of the biscuit with cream and top with second biscuit, pinching the edges together.
- 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.