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Ingredients
Biscuits
| 2 cups | (500 mL) | All-purpose flour |
| 1 tbsp | (15 mL) | Baking powder |
| 1/2 tsp | (2 mL) | Baking soda |
| 1/4 tsp | (1 mL) | salt |
| 1/2 cup | (125 mL) | Unsalted butter, cubed |
| 1/2 cup | (125 mL) | kefir |
| 1 | (1) | Egg, lightly beaten |
Chicken Salad
| 2 cups | (500 mL) | Shredded cooked chicken |
| 1/3 cup | (75 mL) | Mayonnaise |
| 1 tbsp | (15 mL) | Chopped fresh parsley |
| 2 tsp | (10 mL) | Lemon juice |
| 2 tsp | (10 mL) | Dijon mustard |
| 1 | (1) | Stalk celery, finely chopped |
| 1/4 tsp | (1 mL) | Each salt and pepper |
| 1 cup | (250 mL) | Baby arugula |
Directions
Biscuits:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Stir together flour, baking powder, baking soda and salt.
- Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
- Stir in kefir and egg (do not overwork dough).
- On lightly floured surface; knead dough gently just until dough comes together.
- Pat into 1/2-inch (1 cm) thick circle. Using 3-inch (8 cm) round cutter, cut out 4 rounds.
- Reroll and cut out 2 additional round. Transfer biscuits to prepared baking sheet; bake for 12 to 15 minutes or until golden. Let cool on rack.
Chicken Salad
- Mix together chicken, mayonnaise, parsley, lemon juice, mustard, celery, salt and pepper. To serve, split biscuits in half. Top each half with arugula and scoop of chicken salad.
- To serve, split biscuits in half. Top each half with arugula and scoop of chicken salad.