Chicken N'Cheddar Biscuit By David Venable Home Cooking Expert

When I was a college student at UNC Chapel Hill, Time-Out Restaurant served these amazing sandwiches 24 hours a day, 7 days a week and I couldn't get enough. This is our version of those incredible sandwiches…just in time for National Biscuit—and National Chicken—Month! Of course, nothing can beat the original, but I think we come pretty close.

In America, we certainly do love our savory biscuits—they’re even an urban legend! But, if you order a biscuit in Europe, you wind up with something very different. Keep things on the salty side by trying some new additions to your dough. Enjoy extra cheese? Mix in shredded cheddar before baking for twice the melty goodness. Fresh or dried herbs can also liven up your basic biscuit. Of course, there are always some more exotic choices, as well.

Cook’s Note: Depending on how and where you grew up, everyone has a preference when it comes to biscuits. If you prefer a softer biscuit, make sure the biscuits touch in the pan. If you prefer biscuits that crunch when you take a bite, make sure they’re separated.

If you’ve never kneaded dough before, here are a few hints to help.

INGREDIENTS

1-3/4 cups self-rising flour
1-1/2 tsp coarse ground black pepper
1 tsp salt
4 oz (1 stick) butter, cut into small pieces
3/4 cups milk
1 egg, beaten with a dash of water
About 13 oz of warm pulled fried chicken (we used store-bought chicken and pulled the meat from 2 breasts, 2 thighs, and 2 legs)
8 slices cheddar cheese

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