Cooking with Chef Bryan: Baking Powder Biscuits With Chicken Salad

Cooking with Chef Bryan: Baking Powder Biscuits With Chicken Salad (KUTV)

(KUTV)Baking Powder Biscuits With Chicken Salad
Recipe Courtesy Chef Bryan Woolley


  • 4 cups all purpose flour
  • 2 tbsp Baking Powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 3/4 cup lard, shortening, or butter
  • 1 egg
  • 1 cup milk (more or less)


Combine all dry ingredients into a bowl and mix together.

Cut cold fat into dry ingredients until it resembles corn meal

Add just enough milk to pull powder mixture into a soft dough.

Roll out onto a floured surface.

Cut into biscuits.

Bake in a preheated 350 degree oven for 15 minutes or until golden brown.

Chicken Salad


  • 1 rotisserie chicken, fully cooked, meat removed, coarsely chopped
  • 2 cups celery, thinly sliced
  • 1 tbsp celery seeds
  • 1 tbsp Italian Seasoning
  • 1 tbsp Season Salt, adjust as needed
  • 1 tbsp black pepper, coarsely ground
  • 1 1/2 cups mayonnaise


Place the meat from one cooked rotisserie chicken in a large bowl.

Add the remaining ingredients and mix together to combine.

Cover and place in the refrigerator overnight to allow the flavors to combine and mellow. You can adjust the resting time of the chicken salad according to your needs, however, always refrigerate the salad when not serving immediately.

Choose your favorite artisan style bread and spoon some or your chicken salad onto the bread to create your chicken salad sandwich.

Serve with fresh melons and a chopped green salad on the side. Enjoy!