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1
For the biscuits:
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Preheat oven to 450 F. Line a cookie sheet with parchment paper.
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In a large bowl, combine flour, sugar, baking powder, salt, pepper and fresh herbs. Cut butter into mixture until it begins to look like cornmeal.
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4
Make a well in the middle of the flour mixture and add milk into the middle a little at a time. Knead dough with your fingers and add milk when necessary. Once dough comes together, dump it out of the bowl onto a lightly floured surface and roll it out to desired biscuit thickness.
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5
Cut with a 2 1/2 or 3 inch biscuit cutter so that you have room for plenty of chicken salad. Re-roll the dough scraps to make additional biscuits. Place the biscuits about 1 inch apart on the prepared cookie sheet.
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6
Bake for about 12 minutes or until golden brown.
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7
For the chicken salad:
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In a medium size bowl whisk together the mayonnaise, sour cream, wine, balsamic vinegar, lemon juice, salt and pepper. Add herbs and stir, then toss in the onion, celery, and chicken. Stir to coat.
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9
This salad is best chilled for a few hours so that it firms up and the flavors can meld together and fully take on the taste of the fresh herbs.
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10
Split open the herb biscuits and pack with chicken salad. Serve alongside juicy seasonal fruit!
