Chicken Biscuits Recipe in 25 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Note: A hot oven is the only way to get that immediate rise in the dough.
2. Place the 4 buttermilk biscuits on the tray, leaving at least 2 inches of space between them.
3. Brush the tops of the biscuits with the 2 tbsp of melted salted butter. Bake until the tops are golden and the edges look dry.
4. While the biscuits bake, place the 4 honey breaded chicken tenders on a separate tray (or the same tray if there's room).
5. Cook the chicken for 15 minutes until the breading begins to sizzle and the internal temp hits 165°F.
6. In a small bowl, whisk together the 120ml mayonnaise, 60ml ketchup, 5ml garlic powder, 5ml Worcestershire sauce, 10g coarse black pepper, and 2g Himalayan salt.
7. Let the sauce sit for at least 5 minutes. Note: This allows the dried garlic and pepper to hydrate and release their oils into the fat.
8. Slice the warm biscuits in half horizontally using a serrated knife to avoid crushing the layers.
9. Place one slice of sharp white cheddar on the bottom half of each biscuit. Watch for the edges to start softening from the residual heat.
10. Top with a hot chicken tender, a generous spoonful of the sauce, and the top half of the biscuit.