One-pan buffalo buttermilk blue cheese chicken biscuit sandwich

Biscuits: measure or weigh your flour. Grate frozen butter into the sifted self-rising flour. Stir to combine until the butter is fully coated with flour.

Put the bowl in the freezer for 10 minutes. It's important to keep the butter as cold as possible through this process. 

Sprinkle the blue cheese crumbles into the flour and butter, and then combine the buttermilk with the cold flour/butter to bring it together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be tougher. Your dough at the end of 15 stirs will be very shaggy and not smooth at all. 

On a floured surface, dump out the dough and roll it with a rolling pin. If you don't have a rolling pin, you can just use your hands. Dust with flour as needed when the dough gets sticky. Fold the dough over on itself five different times. This folding process is what creates the layers in the biscuits. 

Roll or flatten the dough to 3/4 to 1 inch thick/tall.

Cut biscuits into circles or squares and place on a parchment paper-lined baking sheet. When cutting, you do not want to twist the cutter. Twisting while cutting will ruin the layers that you created with folding. Place your cut biscuits on the sheet pan. After cutting biscuits, you can grab any scraps of dough and reroll and re-cut them. There's no need to waste any dough. The last few biscuits might not look as uniform as the first ones, but they will all taste the same. 

Freeze the biscuit dough for 2 to 3 hours, and then each biscuit should be firm enough that you can transfer them to a freezer bag for up to 2 months. 

Chicken patties: grab a small bowl and pour 1/2 to 1 cup of water into it. You will be using this to dip your hands/fingers in while you're shaping patties, and the water helps your hands not to stick to the chicken as much.

In a large bowl, add ground chicken, sugar, salt, garlic powder, onion powder, and MSG (if using). Wet your hands and use them to mix up all the chicken and spices. Your hands are the best tool for this, and you will have to use them again in shaping your patties. 

Once everything is combined, it is time to shape. Split the ground chicken mixture into 3 to 4-ounce equal-sized portions. A pound of meat should create about 5 patties. 

Line a sheet pan with parchment and spray with non-stick baking spray if you want. This will help the patties not stick to the surface as much, but it's optional. Take one portion of the chicken mixture and scoop it onto the parchment. With wet hands, you can shape the chicken mixture into a 7-inch by 3-inch rectangle. Do this for all 4 portions of the chicken mixture. I found that you'd want your raw chicken patties to be about a quarter to a half inch thick. 

Once your patties are formed, they need to go into the freezer to firm up. You can freeze them for an hour, and then it's time to bread. 

Chicken patty breading: set up your chicken dredging station. You will need three bowls or large plates for this. 

The first bowl will contain all-purpose flour. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper to the flour. The second bowl will contain 2 whole eggs whisked thoroughly. The third bowl will have Panko breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of paprika. Whisk to combine. 

Working one patty at a time, carefully coat it in the seasoned flour, then into the whisked egg, and finally in the seasoned Panko bread crumbs. During each step, make sure the patty is fully coated. When you are done, place each patty back on a parchment-lined sheet pan and put that back in the freezer for 2 to 3 hours. At this point, your patties should be very firm, and they can be packaged in a freezer bag for longer-term storage (up to a couple of months). 

Sandwich baking: when it's time to bake a chicken patty and a biscuit, preheat the oven to 450 F (230 C). 

Place a biscuit on a sheet pan on top of a piece of parchment paper. Place a chicken patty on top of a piece of aluminum foil. Using cooking spray or sprayable oil, spray both sides of the chicken patty fairly liberally. The spray should help the chicken to darken and brown during the cooking process. 

Once the oven is preheated, bake the biscuit and chicken for 8 minutes, then remove the pan and carefully flip the chicken patty. Spray the top of the chicken patty again with cooking spray or oil, and then place it back in the oven for an additional 8 minutes. Remove the pan and take the chicken patty from the pan to a plate to rest. If you think the biscuit is browned enough on top, you can remove it too, or you can place the pan back in the oven for an additional 3 to 4 minutes while the biscuit finishes browning. 

While the biscuit is finishing cooking, place 2 tablespoons of butter into a small saucepan over low heat. 

When the biscuit is browned to your liking, remove it from the oven and carefully paint some of the melted butter on the top. Once you have painted on some butter, add the hot sauce to the pan with the melted butter. Cook for 1 to 2 minutes while stirring to make sure the hot sauce is incorporated into the butter. 

Spoon some of the buffalo sauce on top of the resting chicken patty. Split the biscuit in two and add the buffalo sauce-coated chicken patty in between the two halves of the biscuit. Add some crumbled blue cheese on top of the chicken and close the sandwich. 

Serve and enjoy.