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Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Cathead biscuits are just about the most Southern thing you can have for breakfast. Supposedly named due to their size equivalency with a cat's head, these plus-sized biscuits can hold up to whatever you want to stuff in there—in this case, your favorite deli or fast-food fried chicken tenders, pimiento cheese, and a spoonful of pepper jelly to bring it all together. Big, buttery, and brimming with deliciousness, these crowd-pleasing biscuit sandwiches will get your crew fueled up for a fun day full of football.
Time-Saving Tips for Making These Biscuit Sandwiches Faster and Easier
- Make Biscuits a Breeze: Prep dough up to a month ahead. Follow Cathead Biscuits recipe through Step 3; freeze dough rounds until solid. Transfer to a resealable freeze bag; store in freezer. Bake as directed, adding 2 to 3 minutes to bake time.
- Let Someone Else Do the Frying: Outsource the chicken for the biscuit sandwiches. Stop by your favorite fast-food spot or grocery store deli, and pick up a box of fried chicken tenders. Buy premade pimiento cheese, or whip up some a day or two in advance.
Ingredients
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2 cups Bacon Pimiento Cheese
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12 fried chicken tenders
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1/2 cup red pepper jelly
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12 spicy dill pickle chips (such as Wickles)
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12 wooden picks, for serving
Directions
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Prepare the Sandwiches:
Using a fork, split biscuits in half; spread about 2 tablespoons Bacon Pimiento Cheese on cut side of each biscuit bottom. Top each with 1 chicken tender and 2 teaspoons pepper jelly. Cover with biscuit tops; place 1 pickle on each assembled sandwich, and secure with a wooden pick.