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Chicken Biscuits

4.5

(8)

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photo by Ditte Isager

"Really good fried chicken and really good biscuits—together, they're like Wonder Twin powers," says chef John Currence, owner of Big Bad Breakfast in Oxford, MS. For a no-fry, old-school treat, split biscuits and smother with Sausage Gravy . Trust us, you'll be full.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

Biscuits:

6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups all-purpose flour plus more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 3/4 cups buttermilk

Fried chicken:

1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
Large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
Vegetable oil (for frying)
1 cup all-purpose flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
Sausage Gravy (optional)

Special Equipment

A 3" biscuit cutter

Preparation

  1. For biscuits:

    Step 1

    Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.

    Step 2

    Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20-25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.

    Step 3

    Transfer dough to a lightly floured surface. Pat out dough until 1" thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4"-thick round. Using a 3" biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.

    Step 4

    Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely. Store airtight at room temperature. Rewarm before serving.

  2. For fried chicken:

    Step 5

    Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. Add chicken; turn to coat. Cover; chill at least 3 hours or overnight.

    Step 6

    Pour vegetable oil in a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 350°F.

    Step 7

    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. Drain chicken well; pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch. Drain chicken on paper towels.

    Step 8

    Split biscuits in half; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Spoon Sausage Gravy over chicken, if desired. Place biscuit top over.

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