Chicken Biscuits

Name: Chicken Biscuits
Yield: 4 servings
Ingredients: 1 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes; 1 1/4 cup vegetable shortening or lard; 1 4 cups all-purpose flour plus more; 1 2 tablespoons sugar; 1 2 tablespoons baking powder; 1 2 teaspoons baking soda; 1 2 teaspoons kosher salt; 1 1 teaspoon freshly ground black pepper; 1 1 3/4 cups buttermilk; 1 1 1/2 cups buttermilk; 1 1 tablespoon chopped fresh dill; 1 3 1/2 teaspoons kosher salt, divided; 1 1 3/4 teaspoons freshly ground black pepper, divided; 1 Large pinch of cayenne pepper; 1 10 small boneless, skin-on chicken thighs; 1 Vegetable oil (for frying); 1 1 cup all-purpose flour; 1 6 tablespoons peanut oil; 1 1 large egg; 1 1 tablespoon baking powder; 1 1 1/4 teaspoons cayenne pepper; 1 1/2 teaspoon garlic powder; 1 1/2 teaspoon onion powder; 1 10 slices cheddar (optional); 1 Sausage Gravy (optional); 1 A 3" biscuit cutter

From the kitchen of Carly

Buttery, flaky biscuits with crispy edges and a tender crumb. The laminated dough gets folded multiple times for those golden, shattered layers that fall apart on your tongue. Perfect for chicken, gravy, or breakfast sandwiches.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes
11/4 cup vegetable shortening or lard
14 cups all-purpose flour plus more
12 tablespoons sugar
12 tablespoons baking powder
12 teaspoons baking soda
12 teaspoons kosher salt
11 teaspoon freshly ground black pepper
11 3/4 cups buttermilk
11 1/2 cups buttermilk
11 tablespoon chopped fresh dill
13 1/2 teaspoons kosher salt, divided
11 3/4 teaspoons freshly ground black pepper, divided
1Large pinch of cayenne pepper
110 small boneless, skin-on chicken thighs
1Vegetable oil (for frying)
11 cup all-purpose flour
16 tablespoons peanut oil
11 large egg
11 tablespoon baking powder
11 1/4 teaspoons cayenne pepper
11/2 teaspoon garlic powder
11/2 teaspoon onion powder
110 slices cheddar (optional)
1Sausage Gravy (optional)
1A 3" biscuit cutter

Instructions

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