Hit-Or-Miss Packaged Food

Cinnabon Launches Frozen Breakfast Line Including Chicken Biscuit

Photo courtesy of Cinnabon

When I think of Cinnabon, I think of those mall food stalls that deliver a euphoric dose of cinnamon butter smell particles as I walk past on my way to the movies. While movies aren’t happening any time soon, Cinnabon is hard at work expanding their offerings past concession stands and straight onto your breakfast table. 

The brand just announced its first-ever line of frozen breakfast items that cover both the sweet and savory sides of everyone’s favorite meal. 

Photo courtesy of Cinnabon

Six new items are set to drop simultaneously, each with Cinnabon’s own signature style of flavor: Caramel Pecan Ooey-Gooey Rolls, Frosting Filled CinnaPastry, Frosted CinnaSweet Swirls, CinnaBiscuit Chicken Sandwich, Jalapeno Cheddar Sausage Bites, and CheddarRoll Sausage & Egg Sandwich.

The new breakfast line is now available nationwide in the breakfast aisle of your local grocer’s frozen food section. I wonder if I can piece them all together and form some kind of Cinnabon breakfast Megazord. 

Probably shouldn’t. 

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The Award Winning Korean Hot Chicken Recipe You Need In Your Repertoire

Some things are just too good not to share. Xinke Zhuang’s Korean inspired chicken biscuit is one of those things. 

The creation came to Zhuang as an entry for the Bibigo On-the-Go Culinary Challenge, a culinary competition hosted by Foodbeast and Korean food titan Bibigo in partnership with The Culinary Institute of America. The live streamed competition saw eight talented culinary students go head to head to create the most innovative, Korean-inspired, on-the-go dish using Bibigo products for $10K worth of scholarship prizes. The esteemed judging panel included Foodbeast’s own Geoff Kutnick (who also served as host), influencers Christine Yi and Emily Fedner, and representatives from both The Culinary Institute of America and Bibigo. 

Photo by Marc Kharrat 

At the end of the day, only one could be crowned the winner and Xinke Zhuang’s flavorful, craveable Go-Go Chicken Biscuits with Radish Kimchi Salsa swept the judges off their feet. Zhuang’s recipe provides a twist on the traditional biscuit sandwich with the savory addition of grilled chicken thighs marinated in Bibigo’s Gochujang Hot & Sweet Sauce, as well as a fresh, herbaceous salsa perfect to cut and complement the richness of the sandwich. 

Below is the award-winning recipe, sure to smack you square in the taste buds: 

Go-Go Chicken Biscuits with Radish Kimchi Salsa

Yield:  6 portions                           


Roasted Chicken with Gochujang Sauce

6 Piece Boneless Chicken Thigh           

1 1/2 cup Bibigo Gochujang Hot & Sweet Sauce, divided

3/4 cup Honey, divided

1/4 cup Sesame Oil 

1 Sliced Pear, divided

1/2 Sliced Onion

1 Juiced Lemon, divided

2-3 Minced Garlic Cloves

1/4 Cup Butter

1/2 Cup Water

1/4 Cup Sugar

1/4 Sesame Seeds

Salt and Pepper, to taste

1 bag Arugula 


Hot Biscuits

1 Cup Bread Flour

1/2 Cup Cake Flour

1 Tbsp Baking Powder

4 Tbsp Sugar

1 1/2 Teaspoon Salt

3/4 Cup Cubed, Cold, Unsalted Butter

2 Large Eggs, divided

3/4 Cup of Buttermilk

1/4 Cup Milk


Mayo Lime Sauce 

1 Cup Bibigo Gochujang Mayo Sauce

1 Juiced Lime

Sugar, as needed 


Radish Kimchi Pear Salsa 

10 Cubes of Bibigo Radish Kimchi 

1 Diced Pear

1/2 Diced Red Onion

1 Diced Tomato

2 Diced Jalapeno 

1/2 Diced Cucumber 

1 Diced Bell Pepper

1/2 Bunch Chopped Cilantro

1 Juiced Lime

1 Juiced Lemon

2 tbsp Cumin

Salt and Pepper, to taste

Cayenne Pepper, to taste

Sugar, to taste 



Roasted Chicken with Gochujang Sauce

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Combine 1 cup of Bibigo Gochujang Hot & Sweet Sauce, 1/2 cup of honey, sesame oil, 1/2 sliced pear, sliced onions, 1/2 juiced lemon, chopped garlic cloves, and salt and pepper to create marinade for chicken.
  3. Trim chicken thighs to remove fat. Marinade in mixture and refrigerate for 15-20 minutes. 
  4. Roast the chicken thighs in oven, basting the chicken with the remaining marinade every 10 minutes until the meat is tender and the internal temperature reaches 165 degrees Fahrenheit. 
  5. In a saute pan, heat remaining 1/2 cup of Bibigo Gochujang Hot & Sweet Sauce, remaining 1/4 cup of honey, remaining 1/2 juiced lemon, remaining 1/2 sliced pear, butter, water, sugar, sesame seeds, and salt and pepper and reduce mixture by half to create a sauce. Keep warm for later use. 
  6. Slice chicken into large pieces.  


Hot Biscuits

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Mix together all the dry ingredients in stand mixer on medium speed, add the cubed butter on low speed until combined. Then combine buttermilk and eggs.
  3. On a floured bench, roll the dough until 1/2 inch thick. Fold the dough into thirds and roll until 1 inch thick. Cut into 6 rounds and brush tops with egg wash. 
  4. Chill biscuits for 20 minutes.
  5. Bake for 15 minutes until golden brown.


Mayo Lime Sauce

  1. Mix Bibigo Gochujang Mayo Sauce, lime juice, and sugar to make sauce. Serve immediately or keep in refrigerator. 


Radish Kimchi Pear Salsa

  1. Combine all chopped ingredients, lime juice, and lemon juice.
  2. Season with salt, pepper, cumin, cayenne and sugar. 



  1. Cut the biscuit in half and spread the mayo lime sauce on the inside. 
  2. Drench chicken in the gochujang sauce. 
  3. Build sandwich by adding chicken onto the biscuit, fresh arugula, radish pear salsa, and additional mayo lime sauce. Enjoy! 

Photo by Gabriel Noguez

Zhuang’s delicious creation won her first-place bragging rights as well as $5K. Second and third place honors went to Young Bo Lee’s Kimchi Rice Quesadilla with Seaweed Chips and Michael Gottschau’s Dirty Water Buddha Dog, earning $3K and $2K respectively. The other illustrious entries included Abbey Miller’s ChiCone, Ben Yumkas’ Spice Kalbi Meatball Grinder, Donna Ko’s Bibigo Ssam Tacos, Jessica Nicholos’ Bibigo Salmon & Watermelon Gyro, and Silas Bonczyk’s Kimchi Cauliflower Tots with Gochujang Ranch.

Created in partnership with Bibigo. 

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‘The Bubba’ Is The Fried Chicken Breakfast Sandwich You’ve Never Tried

Jimmy’s Famous American Tavern prides itself on serving comfort food for the foodie in all of us. It all started with a culinary family tradition that perfected a short-order cooking style, that Jimmy himself describes as, “Frycook-meets-Foodie,” that was meant to create bold flavors and plates with savory characteristics. So, whether you’re a local, or just passing through, the food at Jimmy’s Famous American Tavern is meant to satisfy the soul.

Photo by Peter Pham

From the cheesy to the fried, Jimmy’s Famous American Tavern operates on the philosophy of craveability by creating irresistible combinations with an all flavor, no-frills approach. What’s more, handcrafted cocktails and an assortment of beers make Jimmy’s Famous American Tavern  the perfect place to unwind — and fill up.  

Photo by Peter Pham

While there are excellent brunch favorites like a Classic Eggs Benedict and Buttermilk Fried Chicken & Malted Ale Waffles, it’s the brunch specialties like The Bubba, that has really become a go-to option for everyone stopping by Jimmy’s.

Photo by Peter Pham

For specs on The Bubba, picture a fluffy biscuit filled with beer-battered fried chicken, then baked with thick slices of cheddar cheese on top, topped crispy bacon, sausage gravy, and crowned with a sunnyside up egg. Still, even something this good can’t last all day. Jimmy’s brunch is from 10:00 a.m – 2:00 p.m. daily, so don’t sleep on The Bubba or any other of Jimmy’s Famous brunch offerings.  

With locations peppered across Southern California, Jimmy’s Famous American Tavern isn’t hard to find, but it might be hard to leave.

Created in partnership with Jimmy’s Famous American Tavern

Fast Food News What's New

Hardee’s New Cajun Chicken Fillet Biscuit Is Gunning For Chick-fil-A’s Iconic Spicy Biscuit

It’s been more than a year now since Chick-fil-A got rid of their beloved Spicy Chicken Biscuit. Avid fans, however, could actually get their hands on one if they were lucky enough to live near one of the few locations that still made them.

With the spicy chicken biscuit void in the fast food world, Hardee’s is attempting make a claim for the throne with their new Cajun Chicken Fillet Biscuit. Brand Eating reports this new menu addition will be a spicier version of their existing chicken biscuit that’s served on their breakfast menu. It’s essentially a crispy chicken fillet tossed in Cajun spices and thrown into a “Made from Scratch” biscuit.

Spicy chicken biscuits are few and far between in the fast food world, and one of the most delicious ones in recent memory was hands down Chick-fil-A’s. We haven’t had a chance to try Hardee’s variation yet, but rest assured, they have some pretty spicy shoes to fill if they want to claim that breakfast sandwich title.

While Carl’s Jr. and Hardee’s made some major improvements in their biscuit recipe a few years back, they’re not quite there yet when it comes to bridging the gap between buttery dough and juicy white meat. Still, maybe this new item will prove us wrong and capture our hearts like a stubborn Pokemon nestled in a tuft of tall grass.

Hardee’s Cajun Chicken Fillet Biscuit is only available for a limited time at participating locations. Unfortunately, you won’t be able to find them at their sister brand Carl’s Jr.

Fast Food

Serving All-Day Breakfast Just Paid Off BIG TIME For McDonald’s, Here’s Why


McDonald’s started the financial year at a low, but ever since the fast food company began to serve all-day breakfast, things appear to have turned around. At least, for now. NRN reports that the all-day breakfast addition to the burger chain has brought in new customers and boosted lunchtime sales.

According to NPD Firm, a market research group, there has been a “sizable lift” in breakfast ordered throughout the day. An analysis of 27,000 customer recipeits showed that 61 percent of McDonald’s guests who bought breakfast for lunch also added non-breakfast items to their orders.

No longer restricted to a 10:30am window for breakfast, customers are now showing up at all times of their day to get their Egg McMuffin or biscuit fix.

While the company still hasn’t released the entire breakfast menu, here’s hoping this success will open more doors for that opportunity. We gotta get our lunchtime McGriddle fix.

UPDATE: McDonald’s also shot over an infographic that gives us an idea of what folks are ordering with their breakfast items.



Here’s Why This Single Cracker Is Worth Over $22,000


Usually, a single cracker goes for no more than a few cents. You can buy them in boxes at the dollar store. However, one specific cracker has been auctioned off for 15,000 pounds:  $22,965 USD.

What makes the Spillers & Bakers Pilot cracker so special was that it was saved from lifeboat of the famous TITANIC. Y’know, the British passenger liner that famously sank in 1912.

James Fenwick was a passenger on the Carpathia, the cruise liner that picked up Titanic survivors. He found the cracker on a life boat and tossed it in an envelope for safekeeping.

Fast forward more than a century later and the cracker, also known as a biscuit, was purchased by a Greek collector.

Seems like a pretty hefty sum to drop on a snack. It’s all in the name of history, right?

Photo: BBC, Henry Aldridge & Son



Fried Chicken and Cheese-stuffed Muffin Is My New Favorite Recipe

Muffin Chicken Sauce

A perfectly fried piece of chicken smothered in hot sauce is one of our favorite meat-t0-sauce combinations. Culinary madman Tym Bussanich was able to transform the awesome paring into a bitesized meal to go. He calls them MILF Muffins: Spicy Chicken Edition.

First you stretch out a pre-made biscuit and add some cubed cheese. Then, you shred a piece of fried chicken and throw in on top of the cheese. Douse the chicken in some Frank’s red hot sauce, or any you prefer, and throw some additional cheese on top.

Seal the edges of the biscuit and place it inside a greased cupcake pan. With the seam facing down, bake the muffin for about 10 minutes at 375 or until it’s golden brown.

Once it’s done, you’ll have a sick muffin stuffed with chicken cheese and hot sauce.

You keep stuffing those muffins, Tym. You can find his other MILF Muffin recipes and other insane recipes here.


How To Make WAFFLE BISCUITS Stuffed With Bacon, Egg And Cheese


Ready for a complete breakfast on the run? Peep My Eats‘ got you. The food blog has developed a quick recipe that incorporates biscuits, eggs, bacon, cheese and waffles into one convenient breakfast.

First, scramble some eggs and fry some bacon. Then flatten a piece of instant biscuit dough and add the eggs and bacon. Top the proteins with shredded cheese and add another piece of uncooked biscuit.


Next, fire up the waffle maker and cook your biscuit. The two ends of raw biscuit should fuse together creating a waffle stuffed with bacon, eggs and cheese.

Check out the Instagram @peepmysneeks for more awesome food pics and hit Peep My Eats for the full recipe!


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