Save It Fluffy homemade biscuits filled with spicy Cajun-seasoned chicken, scrambled eggs, and melty cheese: a hearty Southern-inspired breakfast to kickstart your day.
I first made these breakfast biscuits on a busy weekend when my family craved something hearty but a little different from the usual breakfast fare. The Cajun flavors really transformed a classic biscuit sandwich, and we’ve loved them ever since.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Granulated sugar: 1 tsp
- Salt: 3/4 tsp
- Cold unsalted butter, cubed: 6 tbsp
- Cold buttermilk (plus more for brushing): 3/4 cup
- Boneless, skinless chicken breasts: 2 (about 1 lb total)
- Cajun seasoning: 2 tbsp
- Olive oil: 1 tbsp
- Large eggs: 4
- Milk: 2 tbsp
- Salt and pepper: to taste
- Unsalted butter: 1 tbsp
- Cheddar cheese (or Monterey Jack): 4 slices
- Green onions, thinly sliced (optional): 2
Instructions
- Prepare Biscuits:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Mix and Shape Dough:
- Pour in cold buttermilk and gently mix until just combined. Turn dough out onto a floured surface and pat into a 1-inch-thick rectangle. Fold in thirds, turn, and repeat twice more for flaky layers.
- Cut and Bake Biscuits:
- Cut out 4 large biscuits using a 3-inch cutter. Transfer to prepared baking sheet. Brush tops with buttermilk. Bake for 14 to 16 minutes until golden brown. Cool slightly.
- Season and Cook Chicken:
- Pat chicken dry. Coat both sides with Cajun seasoning. Heat olive oil in skillet over medium-high. Cook chicken 5 to 6 minutes per side until browned and cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then slice.
- Scramble Eggs:
- Whisk eggs, milk, salt, and pepper. Melt butter in nonstick skillet over medium. Pour in eggs and gently scramble until just set.
- Assemble Sandwiches:
- Split warm biscuits. Layer bottom halves with scrambled eggs, sliced Cajun chicken, cheese, and green onions if desired. Cap with biscuit lid. Serve immediately.
Save It Mornings in our house are brighter with these biscuits: the kids love customizing their fillings, and it’s always a race to grab the last one from the tray.
Variations
Swap the cheese with pepper jack or smoked gouda for extra flavor. Add a spoonful of hot sauce or aioli for a zesty kick.
Serving Suggestions
Enjoy with a side of fruit salad or hash browns for a balanced breakfast. Wrap biscuits to go for busy mornings.
Storage</
Store leftover biscuits in an airtight container up to 2 days. Reheat gently in the oven for best texture.
Save It Try these biscuits for your next weekend brunch: they’re bound to impress and satisfy every appetite.
Recipe FAQs
- → How can I make the biscuits extra flaky?
Fold the dough in layers and use cold butter and buttermilk to create flaky biscuit texture.
- → What type of cheese works best?
Cheddar is classic, but Monterey Jack, pepper jack, or smoked gouda add unique flavors.
- → Can I adjust the spice level?
Increase or decrease the Cajun seasoning to match your desired heat.
- → Are there substitutions for buttermilk?
Mix regular milk with a small amount of lemon juice or vinegar as a buttermilk substitute.
- → How should I store leftover biscuits?
Cool biscuits and keep them in an airtight container at room temperature for up to 2 days.
- → Is this breakfast suitable for meal prep?
The biscuits and chicken can be prepared ahead; assemble just before serving for best texture.