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Al Roker's Southern Chicken Biscuit Sliders
Nathan Congleton / TODAY
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4.2 (15 rated)

An homage to Al's wife Deborah's mother, this sandwich is like taking a bite out of the South. The sweet barbecue sauce complements the smoky grilled chicken while the crunchy fried onions and crisp lettuce are the perfect counterpoint to the tender, flaky biscuits.

These delicious bites, designed by Al Roker, are currently being served at the TODAY Cafe at the Universal Orlando Resort in Orlando, Florida.

(Universal Orlando Resort is part of our parent company, NBCUniversal.)


  • Biscuits (makes about 20 biscuits)

    • 1¼ cups cake flour
    • 2 tablespoons baking powder
    • 1 pinch salt
    • 3⅓ tablespoons sugar
    • 6 ounces (3/4 stick) butter, melted, plus more for brushing
    • 1½ cups buttermilk
  • Sliders

    • 2 biscuits
    • 6 slices grilled chicken
    • 2 tablespoons pimento cheese
    • Fried onions
    • Shaved romaine lettuce
    • Golden barbecue sauce, preferably Sweet Baby Ray's
    • 4 pickle chips
    • Garlic veganaise, preferably Follow Your Heart


For the biscuits:

1. Preheat oven to 325°F.

2. In a bowl, mix the cake flour, baking powder, salt and sugar together. Incorporate the melted butter into the dry mixture and then mix in the buttermilk (don't over-mix).

3. Transfer the dough to a lightly floured work surface and roll the dough out to about 1-inch thickness.

4. Using a round biscuit cutter, cut out the biscuits.

5. Brush the tops of the biscuits with butter.

6. Bake for 12-15 minutes or until golden.

For the sliders:

1. Preheat oven to 350°F.

2. Slice two biscuits in half and place on a baking sheet.

3. Scoop a 1 tablespoon of pimento cheese on the bottom half of each biscuit.

4. Place fried onions on top of the pimento cheese.

5. Place 3 slices chicken on each biscuit on top of fried onions.

6. Drizzle golden barbecue sauce over chicken and place baking sheet in the oven for about 2-5 minutes, until warm.

7. Place 2 pickle chips on each slider.

8. Place shaved romaine on top of pickles and smear a dollop of veganaise on the top half of the biscuits.

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