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Spicy Southern Chicken And Tuna Biscuit

Spicy Southern Chicken And Tuna Biscuit

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    1 h
WillowGypseyC

WillowGypseyC

This is a recipe that was posted down from my family in Mississippi. Although I live in New York City, I still enjoy all the southern foods. Served best with a light wine or beer, or a very light but sweet fruit juice (pineapple-grapefruit is best).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 616 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place biscuit dough on a baking sheet, about 1 to 2 inches apart. Bake in the preheated oven until golden brown, about 11 to 15 minutes. Remove from oven and allow the biscuits to cool.
  3. Heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and dice into 1/2 inch cubes.
  4. Mix tuna, mayonnaise, and mustard in a bowl until combined. Stir in white pepper, cayenne pepper, paprika, and cumin. Reserve 1/4 of the tuna mixture in a separate bowl. Combine the remaining 3/4 portion of the tuna mixture with the chicken. Split each biscuit in half and place over a bed of lettuce leaves. Divide chicken and tuna mixture on top of each biscuit half. Use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.
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