An easy chicken salad is elevated by Cornmeal Biscuits.
Cornbread Biscuit Sliders
Ingredients
- 3 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon whole buttermilk
- 1 teaspoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups chopped smoked chicken
- Cornmeal Biscuits (recipe follows)
- 12 slices Campari tomato
- 24 thin slices cucumber
- ½ cup baby arugula
Cornmeal Biscuits
- 1½ cups yellow cornmeal
- 1¼ cups whole buttermilk
- 1 tablespoon honey
- 1½ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- ¾ cup cold unsalted butter
Instructions
- In a medium bowl, whisk together mayonnaise, dill, chives, buttermilk, vinegar, salt, and pepper. Add chicken, and stir until combined. Serve on Cornmeal Biscuits with tomato, cucumber, and arugula.
Cornmeal Biscuits
- In a large bowl, stir together cornmeal, buttermilk, and honey until smooth. Cover with plastic wrap, and let stand for 15 minutes.
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Grate cold butter into flour mixture, and stir to coat. Add cornmeal mixture, and stir until mixture just comes together.
- Turn out dough onto a lightly floured surface, and knead until it comes together. Shape into an 8x6-inch rectangle (about ¾ inch thick). Trim edges, if desired, and cut into 12 (2-inch) squares. Place on prepared pan. Freeze until firm, about 15 minutes.
- Bake until golden brown, 12 to 15 minutes.
