4/5/2025
Blueberry Bourbon Chicken Sliders on Jalapeno Cheddar Biscuits
Our twist on a chicken biscuit sandwich - we're bringing a little heat!
The Blueberry Bourbon sauce is a very simple combination of 4 ingredients - we love combining products who already have a great flavor profile with each other to create something even more fun! Not only does that sauce work with this sandwich, try it the next time you have wings!
- Blueberry Bourbon Spicy Sauce
- 6 tablespoons Terrapin Ridge Farms Blueberry Bourbon Pecan Jam
- 1/4 cup Tannenbaum's Blueberry Sumac Cinnamon Hot Sauce
- 2 tablespoon worcestershire sauce
- 2 tablespoons lemon juice
- Jalapeno Cheddar Biscuits
- 2 1/2 cups all purpose or bread flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons cold butter, cut into smaller pieces
- 2 eggs
- 2/3 cup buttermilk
- 3 fresh jalapenos, seeded and diced
- 1 1/2 cups shredded Vermont Farmstead Cheddy Topper
- additional buttermilk, thinly sliced jalapenos for topping
- Frozen Breaded Chicken pieces, cooked according to package directions.
Blueberry Bourbon Sauce - combine Blueberry Bourbon jam, Blueberry Sumac Cinnamon Hot Sauce, worcestershire sauce and lemon juice. Use a food processor to blend until smooth. Set aside in the refrigerator until ready.
Jalapeno Cheddar biscuits - Preheat the oven to 425 degrees F.
In a large mixing bowl combine flour, baking powder, salt and pepper. Mix to combine then add butter pieces - I like to use my hands to mix the butter into the flour mixture, pinching the pieces into the flour to preserve smaller pieces of butter throughout, creating a sandy texture.
In a separate mixing bowl whisk together eggs and buttermilk; add in shredded Cheddy Topper cheese and minced jalapenos and mix together. Form a well in the center of the flour mixture. Pour the egg and buttermilk mixture into the well and use your hands to bring the mixture together.
Pour the dough onto a floured surface and gently press flat. Fold the dough horizontally like an envelope and press flat, fold vertically and press flat. Repeat this 2-3 times (this will create extra layers in your biscuits) then gently roll out the dough to 1 inch thickness. Use a biscuit cutter to cut out about 24 biscuits (for sliders). Place biscuits on a baking sheet, then brush the tops with a buttermilk and a slice of jalapeno.
Bake the biscuits at 425 degrees F for 15-20 minutes until golden brown. Let cool for 10-15 minutes before slicing.
Blueberry Bourbon Chicken Sliders on Jalapeno Cheddar Biscuits - Split each biscuit in half horizontally. Place cooked chicken pieces in a bowl and toss with the Blueberry sauce, place each piece of chicken on a biscuit. Add more sauce on the plate for dipping if desired!
Not a fan of blueberry or want more/less heat? Try some of the other Tannenbaum Sauce's in this and a different jam!
Cherry Sage & Caraway with a Cherry Jam
Pineapple Rosemary Turmeric with an Apricot Jam
