Bluegrass Egg Biscuit

Bluegrass Egg Biscuit 

Yield: 12 servings

Ingredients for Lemon-Pepper Mayo

  • 8 oz. (1 cup) mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. hot pepper sauce

Directions for Lemon-Pepper Mayo

  1. Blend mayonnaise, lemon juice and hot sauce; cover and refrigerate until needed.

Ingredients for Pecan Flour Mix

  • 4 oz. (1 cup) pecan pieces
  • 5 oz. (1 cup) flour
  • 6 oz. (1 cup) white corn meal
  • 2 tsp. salt
  • 1 tsp. white pepper
  • 1/2 tsp. cayenne pepper

Directions for Pecan Flour Mix

  1. In a food processor, grind pecans, flour, cornmeal, salt, white pepper and cayenne.

Ingredients for Filling

  • 8 oz. (1 cup) buttermilk
  • Approx. 2 lb., 8 oz. chcken fingers (24)
  • 16 oz. (2 cups) canola oil
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 1 lb., 8 oz. large baked biscuits (12 3-in.), warmed
  • 6 oz. (1 1/2 cups) Cheddar cheese, shredded
  • 2 oz. (1 1/2 cups) iceberg lettuce leaves, shredded

* If using frozen or liquid whole egg product.

Directions for Filling Preparation

  1. Soak chicken in buttermilk for 15 to 20 minutes.
  2. Roll chicken in pecan flour mix, then fry in canola oil until browned, crisp and cook throughout.
  3. Remove chicken and keep warm.
  4. Cook and scramble eggs in a spray-coated or buttered nonstick pan until firm throughout with no visible liquid remaining.

Assembly Instructions

  1. For each serving, split a warm biscuit; spread about 2 teaspoons lemon-pepper mayo onto cut sides of biscuit.
  2. Stack on 2 chicken fingers, 1/2 cup scrambled eggs, 2 tablespoons cheese and 2 tablespoons lettuce.
  3. Cover with biscuit top. Repeat for remaining sandwiches.
  4. Serve immediately.

Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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