Chicken Biscuits
Southern-style buttermilk biscuits paired with crispy fried chicken thighs. The flaky, golden-brown biscuits are split and topped with perfectly seasoned chicken, optionally finished with cheddar cheese and sausage gravy for the ultimate comfort food sandwich.
Ingredients
- •6 tablespoons unsalted butter
- •¼ cup vegetable shortening
- •4 cups all-purpose flour
- •2 tablespoons sugar
- •2 tablespoons baking powder
- •2 teaspoons baking soda
- •2 teaspoons kosher salt
- •1 teaspoon black pepper
- •1¾ cups buttermilk
- •1½ cups buttermilk
- •1 tablespoon fresh dill
- •3½ teaspoons kosher salt
- •1¾ teaspoons black pepper
- •⅛ teaspoon cayenne pepper
- •10 pieces chicken thighs
- •4 cups vegetable oil
- •1 cup all-purpose flour
- •6 tablespoons peanut oil
- •1 large egg
- •1 tablespoon baking powder
- •1¼ teaspoons cayenne pepper
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •10 slices cheddar cheese
- •2 cups sausage gravy
- •1 piece biscuit cutter
Cooking Instructions
- 1.
Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.
10 min
- 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.
10 min
- 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.
15 min
- 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.
15 min
- 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.
180 min
- 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.
15 min
- 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.
30 min
- 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.
10 min
