Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter, cold and cubed
¾ cup milk
1 cup shredded cooked chicken
½ cup BBQ sauce
½ cup ranch dressing
1 cup shredded cheddar cheese
¼ cup green onions, chopped (for garnish)
Optional: jalapeños for a spicy kick
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well blended. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky but still manageable.
- Preheat your oven to 425°F (220°C). On a lightly floured surface, turn the dough out and gently knead it a few times until smooth. Pat it into a 1-inch thick rectangle. Cut out mini biscuits using a round cutter (about 2 inches in diameter) and place them on a baking sheet lined with parchment paper.
- In a medium bowl, combine the shredded chicken, BBQ sauce, ranch dressing, and half of the cheddar cheese. Mix until well combined.
- Make a small indentation in the center of each biscuit with your finger or a spoon. Spoon a generous amount of the BBQ chicken mixture into each biscuit, then top with a pinch of the remaining cheddar cheese.
- Place the filled biscuits in the preheated oven and bake for 12-15 minutes, or until golden brown and the cheese is melted.
- Once baked, remove them from the oven and let them cool for a few minutes. Garnish with chopped green onions (and jalapeños if you like some heat). Serve warm and enjoy!
Notes
For a spicy twist, top the biscuit melts with jalapeños or mix some into the chicken filling.
Use dairy-free milk and cheese for a dairy-free version of these biscuit melts.
Replace the chicken with black beans or a mix of roasted vegetables for a vegetarian alternative.
Swap the BBQ sauce for a tangy buffalo sauce or a smoky chipotle sauce for a different flavor profile.
Store leftovers in an airtight container and refrigerate for up to 3 days.
Freeze the assembled melts for later use, baking from frozen at 425°F for 18-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini melt
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
