Ingredients
Equipment
Method
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your biscuits bake evenly and come out perfectly golden.
- Line your baking sheet with parchment paper. This will help the biscuits bake evenly and make cleanup a breeze.
- In a medium mixing bowl, combine the chopped breaded chicken tenders, ½ cup of chicken finger dipping sauce, and ½ cup of shredded cheddar cheese. Mix until everything is well coated and evenly distributed.
- Open the cans of refrigerated biscuits and separate them. Take each biscuit and flatten it slightly in your hand. Place a generous spoonful of the chicken and cheese mixture in the center and fold the biscuit over to encase the filling. Pinch the edges to seal.
- Arrange the stuffed biscuits on the prepared baking sheet, ensuring they are spaced out to allow for even baking.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the tops of the biscuits. This will create a delicious cheesy crust as they bake.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the biscuits are golden brown and cooked through. Keep an eye on them during the last few minutes to avoid over-browning.
- Once out of the oven, drizzle additional chicken finger dipping sauce over the top of the biscuits for an extra kick of flavor.
Notes
- Feel free to customize your biscuits with different spices or sauces.
- Leftover biscuits can be stored in an airtight container in the fridge for up to 3 days.
- For a vegan version, swap chicken for chopped cauliflower or tofu and use vegan cheese.