Hello my beautiful buttermilk chicken biscuit with blackberry habanero sauce! Let’s start this off strong- I love you! So I love my Grandma’s Flaky Buttermilk Biscuits. And I love crispy chicken tenders. And when you put the two together and top it with a spicy blackberry habanero sauce- it becomes a whole new thing.
Ever so often I CRAVE biscuits. I know — you too right? My grandma always said you can’t trust someone who doesn’t like biscuits, bread and babies. Now that I think about it my grandma is a carb-o-colic. I love her, bless her heart. So I thought that nothing is more fun than a Buttermilk Chicken Biscuit with Blackberry Habanero Sauce.
I mean, that right there = PERFECTION!!! I usually top then with honey butter for breakfast or for dinner. Heck let’s be for real I wake up thinking if it is a god idea to make a tray of biscuits. Then because I literally have no self control I make them but then I justify it by coming up with new recipes. So I decided to invite a few friends over for a chicken and biscuit love fest.
So when I started to think up this sauce… all I wanted was something that was spicy. So it started because I had some super sweet blackberries in the fridge. And my mom picked some habanero from her tree. And I live in Florida so we have TONS of oranges. I put them in a pot and added a lil sugar, a lil balsamic vinegar, a lil thyme and what happened next was mind blowing! Now not only am I dreaming of biscuits but now I’m dreaming of blackberry hot sauce too.
These chicken biscuits sandwiches are kind of one of those breakfast, lunch or dinner meals. I made these for dinner but I am having them for breakfast… right now! Yup, I can hardly contain myself. All I can say is the sauce… the sauce… the sauce!
So my girls had them topped with honey butter. Isn’ it pretty?
Then it was time for the grown ups to eat. We had it topped with Blackberry hot sauce! YASSSSSS!!!!
I love when the lines between breakfast lunch and dinner gets blurred and what I end up with is greatness. Nothing super fancy, but does it really need to be? NO! make it fun- make it delicious- make it tonight!
- Blackberry pepper sauce
- 8 oz Blackberries
- 3 habanero, seeds included unless you want it milder
- 2 sprigs thyme
- 2 tablespoon sugar
- ¼ cup balsamic pepper
- ¼ cup water
- 1 orange, peeled and segmented
- 1 garlic clove, chopped
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon seasoned salt
- 1 pound boneless skinless chicken tenders
- 1 tablespoon paprika
- 1 teaspoon cheyenne pepper
- 2 minced garlic clove, about 1 tablespoon
- 2 cups flour
- vegetable or canola oil, for frying
- Buttermilk Biscuits
- 2½ cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoons cold, unsalted butter
- 1 cup buttermilk
- 2 tablespoon salted butter, melted for afterwards
- Blackberry Habanero Sauce
- Add the ingredients for the hot sauce to a blender or food processor and blend until semi- smooth. Add the sauce to a sauce pan and bring to boil. Reduce to a simmer and simmer 15 minutes or until thickened slightly. Check every 5 minutes to make sure the balsamic vinegar doesn't burn. Allow to cool completely. Store in a jar for a week in the fridge.
- Grandma's Buttermilk Biscuit
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).
- Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
- Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
- Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.
- Buttermilk Fried Chicken
- Optional but recommended: Sprinkle chicken tender with Cheyenne pepper, chopped garlic and Paprika place in a ziplock bag. Store in the fridge overnight. If you can't marinate overnight, add the paprika, cheyenne pepper, garlic, and salt to chicken tenders.
- Heat oil to 350 degrees F. in a cast iron skillet, no more than ½ full with oil. Add the flour to a shallow bowl. In another bowl, beat the eggs and buttermilk together. Dip the seasoned chicken in the egg/buttermilk mixture, and then dip in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown, crisp and cooked through, about 6-8 minutes. Drain on a paper towel.
Recipe inspired by HalfBakedHarvest. Yum