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Chicken Salad Biscones

By Kim Naegle - Studio 5 Contributor

Chicken Salad Biscones


  • 3 c. flour
  • 2 T. baking powder
  • 2 T. sugar
  • 1 t. salt
  • ½ t. pepper
  • 1 t. onion powder
  • ½ t. garlic salt
  • 1 T parsley flakes
  • 2 sticks butter - softened & cubed
  • 1 ½ c. buttermilk


Pre-heat oven to 350 degrees.

In a large mixing bowl combine flour, baking powder, sugar, salt, pepper, onion powder, garlic salt, and parsley flakes. Whisk together.

Cut butter into dry ingredients with a fork or pastry blender to create a crumble mixture. Stir in buttermilk and cheese, just enough to moisten, DO NOT OVER MIX.

Place batter by ice cream scoop on a baking sheet lined with parchment paper. Lightly brush the top of each biscone with butter.

Bake for 18 minutes.

Allow to cool and slice each biscone in half length wise.

Chicken Salad Recipe


  • 1 ½ c. chicken
  • 1 c. grapes
  • ½ c. almonds
  • ½ c. carrot
  • ½ c. mayonaise
  • ¼ t. pepper
  • ½ t. onion salt
  • ¼ t. celery salt


Combine all chicken salad ingredients in a mixing bowl and stir together.

Cover with plastic wrap and refrigerate for at least one hour.

Place chilled chicken salad in the center of each sliced biscone.

Place on serving plate and ENJOY!
(Recipe yield = 18 servings)

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