Flaky biscuits filled with Cajun-spiced chicken, soft eggs, and cheese for a bold, Southern-inspired morning meal.
# What you need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon granulated sugar
05 - 3/4 teaspoon salt
06 - 6 tablespoons cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
→ Cajun Chicken
08 - 2 boneless, skinless chicken breasts (about 1 pound total)
09 - 2 tablespoons Cajun seasoning
10 - 1 tablespoon olive oil
→ Filling
11 - 4 large eggs
12 - 2 tablespoons milk
13 - Salt and black pepper, to taste
14 - 1 tablespoon unsalted butter
15 - 4 slices cheddar cheese or Monterey Jack
16 - 2 green onions, thinly sliced (optional)
# Steps to follow:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter until the mixture forms coarse crumbs.
03 - Pour in cold buttermilk and gently combine until just mixed. Transfer dough to a floured surface, pat into a 1-inch rectangle, and fold in thirds. Turn, repeat folding twice for flaky layers.
04 - Cut 4 biscuits with a 3-inch cutter. Place on prepared sheet, brush tops with buttermilk, and bake for 14–16 minutes until golden brown. Cool slightly.
05 - Pat chicken breasts dry and season generously with Cajun spice. Heat olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Rest 5 minutes, then slice.
06 - Whisk eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat. Pour in eggs, gently scramble until just set.
07 - Split warm biscuits; layer with scrambled eggs, sliced Cajun chicken, cheese, and green onions if desired. Cap with biscuit tops and serve immediately.
