Chicken & Buttermilk Biscuit Sandwiches with Shredded Collard Green & Carrot Slaw

Chicken & Buttermilk Biscuit Sandwiches

with Shredded Collard Green & Carrot Slaw

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These irresistible sandwiches are what Southern comfort food is all about. We’re filling homemade buttermilk biscuits with succulent chicken—dusted with a bit of the biscuit mix for the perfect, golden-brown crust. Our fresh slaw of collard greens and carrot provides a tangy-sweet counterpoint to the rich flavors of the sandwiches. (If you’d prefer less of a kick to your mayo, feel free to tone down the hot sauce!) To see a special TODAY Food cooking segment demonstrating how to create this delicious dish, visit TODAY.com/Food.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the spicy mayonnaise:

1 Prepare the ingredients & make the spicy mayonnaise:


Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Small dice the butter. In a bowl, combine the mayonnaise, half the garlic paste and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.

Make the dough & bake the biscuits:

2 Make the dough & bake the biscuits:


Lightly oil a sheet pan. In a medium bowl, using your hands, combine the butter, all but 1 tablespoon of the biscuit mix (reserving the rest) and a big pinch of salt. Using your fingers, rub the butter into the biscuit mix until evenly distributed and the mixture is crumbly. Add the buttermilk; using a fork, mix until just combined (the dough should be wet). Divide the dough into 2 equal-sized portions. Using slightly damp hands, shape the portions into rounds, each about 2 inches in diameter. Transfer to the prepared sheet pan and bake 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool for at least 5 minutes.

Make the slaw:

3 Make the slaw:


While the biscuits bake, in a large bowl, combine the collard greens, carrot, vinegar, honey and remaining garlic paste; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, tossing occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Coat the chicken:

4 Coat the chicken:


While the slaw marinates, place the reserved biscuit mix on a large plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the biscuit mix (tapping off any excess). Transfer to a plate.

Cook the chicken:

5 Cook the chicken:


While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Assemble the sandwiches & plate your dish:

6 Assemble the sandwiches & plate your dish:


Transfer the baked biscuits to a work surface and slice in half horizontally. Transfer the cooked chicken to a cutting board and cut in half crosswise. Spread a layer of the spicy mayonnaise onto the cut sides of the biscuits. Top the biscuit bottoms with the halved chicken and some of the slaw (you will have extra slaw). Complete the sandwiches with the biscuit tops. Divide the sandwiches and remaining slaw between 2 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the spicy mayonnaise:


Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Small dice the butter. In a bowl, combine the mayonnaise, half the garlic paste and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.

2 Make the dough & bake the biscuits:


Lightly oil a sheet pan. In a medium bowl, using your hands, combine the butter, all but 1 tablespoon of the biscuit mix (reserving the rest) and a big pinch of salt. Using your fingers, rub the butter into the biscuit mix until evenly distributed and the mixture is crumbly. Add the buttermilk; using a fork, mix until just combined (the dough should be wet). Divide the dough into 2 equal-sized portions. Using slightly damp hands, shape the portions into rounds, each about 2 inches in diameter. Transfer to the prepared sheet pan and bake 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool for at least 5 minutes.

Make the dough & bake the biscuits:

Make the slaw:

3 Make the slaw:


While the biscuits bake, in a large bowl, combine the collard greens, carrot, vinegar, honey and remaining garlic paste; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, tossing occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat the chicken:


While the slaw marinates, place the reserved biscuit mix on a large plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the biscuit mix (tapping off any excess). Transfer to a plate.

Coat the chicken:

Cook the chicken:

5 Cook the chicken:


While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Assemble the sandwiches & plate your dish:


Transfer the baked biscuits to a work surface and slice in half horizontally. Transfer the cooked chicken to a cutting board and cut in half crosswise. Spread a layer of the spicy mayonnaise onto the cut sides of the biscuits. Top the biscuit bottoms with the halved chicken and some of the slaw (you will have extra slaw). Complete the sandwiches with the biscuit tops. Divide the sandwiches and remaining slaw between 2 dishes. Enjoy!

Assemble the sandwiches & plate your dish:

Browse Steps
1 of 6