Cane’s Chicken Biscuits – Plain Chicken

Cane’s Chicken Biscuits Recipe – crispy chicken fingers, cheddar cheese, and Cane’s sauce baked inside buttery biscuit dough in a muffin tin! Perfect for lunch, dinner, game day, or an easy snack. Crowd-pleasing, quick, and packed with bold flavor!

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Chicken Stuffed Biscuits

Cane’s Chicken Biscuits are the ultimate anytime treat—perfect for an easy lunch, quick dinner, game day spread, or a hearty snack. You’ve got crispy chicken fingers, melty cheddar cheese, and a slather of that famous Cane’s sauce all baked into fluffy, golden biscuit dough. The whole thing comes together in a muffin tin, so you get a fun, portable bite that’s packed with bold, saucy flavor. These are the kind of savory bites that disappear fast, so you might want to make a double batch.

How to Make Cane’s Chicken Biscuits

This dish is super easy to make with only four simple ingredients. In a large bowl, stir together chopped chicken fingers, chicken finger sauce, and shredded cheddar cheese. 

Open a can of refrigerated biscuits. Separate biscuit dough into 10 biscuits; place each biscuit in a regular-size muffin tin that has been sprayed with nonstick cooking spray. Using a rolling pin, roll each biscuit into a large circle. Firmly press dough in the bottom and up the side of each muffin cup.

Spoon the chicken mixture into the biscuit cups. Top each biscuit with more grated cheese. Bake in a preheated oven until the biscuits are golden brown. Sprinkle with dried parsley and/or pickles.

Helpful Tips & Frequently Asked Questions

• I use the smaller canned biscuits instead of the larger Grands! Biscuits.
  • Look for one 10-count (12-oz) can or two 5-count (6-oz) cans.
  • Can use any variety: flaky biscuits or buttermilk biscuits work fine.
• Here is our recipe for Homemade Chicken Finger Sauce made with mayonnaise, ketchup, Worcestershire sauce, hot sauce, garlic powder, seasoned salt, and black pepper:https://www.plainchicken.com/chicken-finger-sauce-football-friday/
• My favorite brand of frozen chicken tenders is Just Bare Chicken. You can use any brand of fried chicken that you enjoy.
  • This recipe is delicious with Publix fried chicken fingers.

Storage Tips

• Can Chicken Biscuits be made in advance? Yes! You can assemble the biscuit cups ahead of time and store them in the fridge until you are ready to bake.
• Can Crack Chicken Biscuits be frozen? Yes! Bake the biscuits and cool completely. Transfer the biscuits to a freezer bag and store them in the freezer for up to 3 months.
• Store leftovers in an airtight container in the refrigerator.

What to Serve with Cane’s Chicken Biscuits

Cane’s Chicken Stuffed Biscuits are hearty and flavorful on their own, but a few simple sides can turn them into a full meal or the ultimate game day platter. 

• Serve them with a side of waffle fries or potato wedges for that classic chicken-and-fries combo. 
• A crisp coleslaw or a simple green salad adds a refreshing crunch and balances out the rich, cheesy biscuits. 
• If you’re setting up for a party, add some fresh veggies with ranch dip or a big bowl of mac and cheese to keep things fun and crowd-pleasing. 
• And don’t forget the sweet tea, lemonade, or even a cold beer if it’s a tailgate kind of day.

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Cane’s Chicken Biscuits

Yield: 10 biscuits

Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 27 minutes mins

Cane’s Chicken Biscuits Recipe – crispy chicken fingers, cheddar cheese, and Cane’s sauce baked inside buttery biscuit dough in a muffin tin! Perfect for lunch, dinner, game day, or an easy snack. Crowd-pleasing, quick, and packed with bold flavor!

• 2 cups chopped breaded chicken tenders
• ⅔ cup chicken finger dipping sauce
• 1¼ cups shredded cheddar cheese, divided
• 2 (6-oz) cans refrigerated biscuits (10 biscuits total)

• Preheat oven to 350ºF. Spray a regular muffin pan with nonstick cooking spray.

• In a large bowl, stir together cooked chicken, chicken finger sauce, and 1 cup shredded cheddar cheese.

• Open a can of refrigerated biscuits. Separate biscuit dough into 10 biscuits. Using a rolling pin, roll each biscuit into a large circle. Firmly press dough in the bottom and up the side of each muffin cup.

• Spoon the chicken mixture into the biscuit cups. Top each biscuit with the remaining ¼ cup of grated cheese.

• Bake in a preheated oven for 17 to 20 minutes, until the biscuits are golden brown. Sprinkle with dried parsley.

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

• I use the smaller canned biscuits instead of the larger Grands. Biscuits.
  • • Look for one 10-count (12-oz) can or two 5-count (6-oz) cans.
  • • You can use any variety: flaky biscuits or buttermilk biscuits work fine.

Steph