Chicken Biscuits
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
60
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Vegetable Shortening1 cup
All-Purpose Flour2 tbsps
Sugar1 tbsp
Baking Powder2 tsps
Baking Soda3.5 tsps
Kosher Salt (divided)1.75 tsps
Ground Black Pepper (freshly, divided)1.5 cups
Buttermilk1 tbsp
Dill (chopped fresh)1.25 tsps
Cayenne Pepper10 small
Chicken Thigh (boneless, skin-on)6 tbsps
Peanut Oil1 large
Egg1 tsp
Garlic Powder1 tsp
Onion PowderDirections:
1
For biscuits: Preheat oven to 400°F
2
Place butter and shortening in freezer for 10 minutes
3
Blend 4 cups flour and next 5 ingredients in a food processor
4
Add butter and shortening
5
Pulse mixture until it resembles coarse meal, 20-25 pulses
6
Transfer mixture to a large bowl
7
Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated)
8
Knead in bowl with lightly floured hands just until dough forms, about 3 turns
9
Transfer dough to a lightly floured surface
10
Pat out dough until 1" thick
11
Lift 1 side and fold it over
12
Gently repeat 5 more times
13
Roll dough to 3/4"-thick round
14
Using a 3" biscuit cutter, cut biscuits from dough
15
Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits
16
Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart
17
Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes
18
Transfer biscuits to a wire rack; let cool slightly
19
Serve warm or at room temperature
20
DO AHEAD: Can be made 8 hours ahead
21
Let cool completely
22
Store airtight at room temperature
23
Rewarm before serving
24
Preheat oven to 400°F
25
Place butter and shortening in freezer for 10 minutes
26
Blend 4 cups flour and next 5 ingredients in a food processor
27
Add butter and shortening
28
Pulse mixture until it resembles coarse meal, 20-25 pulses
29
Transfer mixture to a large bowl
30
Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated)
31
Knead in bowl with lightly floured hands just until dough forms, about 3 turns
32
Transfer dough to a lightly floured surface
33
Pat out dough until 1" thick
34
Lift 1 side and fold it over
35
Gently repeat 5 more times
36
Roll dough to 3/4"-thick round
37
Using a 3" biscuit cutter, cut biscuits from dough
38
Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits
39
Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart
40
Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes
41
Transfer biscuits to a wire rack; let cool slightly
42
Serve warm or at room temperature
43
DO AHEAD: Can be made 8 hours ahead
44
Let cool completely
45
Store airtight at room temperature
46
Rewarm before serving
47
For fried chicken: Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl
48
Add chicken; turn to coat
49
Cover; chill at least 3 hours or overnight
50
Pour vegetable oil in a large pot to a depth of 2"
51
Attach a deep-fry thermometer to side of pot
52
Heat oil over medium heat to 350°F
53
Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl
54
Drain chicken well; pat dry with paper towels
55
Working in batches, dip chicken into batter
56
Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch
57
Drain chicken on paper towels
58
Split biscuits in half; place 1 bottom half on each plate
59
Top each with a cheese slice, if desired, then a chicken thigh
60
Spoon Sausage Gravy over chicken, if desired
61
Place biscuit top over
62
Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl
63
Add chicken; turn to coat
64
Cover; chill at least 3 hours or overnight
65
Pour vegetable oil in a large pot to a depth of 2"
66
Attach a deep-fry thermometer to side of pot
67
Heat oil over medium heat to 350°F
68
Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl
69
Drain chicken well; pat dry with paper towels
70
Working in batches, dip chicken into batter
71
Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch
72
Drain chicken on paper towels
73
Split biscuits in half; place 1 bottom half on each plate
74
Top each with a cheese slice, if desired, then a chicken thigh
75
Spoon Sausage Gravy over chicken, if desired
76
Place biscuit top over