Fried Chicken Biscuits

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This dish is the ultimate in comfort food. Definitely a special occasion meal- my excuse was Valentine’s Day dinner. 🙂 It’s a 3-inch buttermilk biscuit slathered in honey butter, filled with fried chicken, and then sprinkled with hot sauce. I modified the recipe to “lighten” it… ever so slightly… (Wasn’t it healthier because we ate it with green salad?!?) I substituted chicken thighs for chicken cutlets (our preference), used 1/2 the suggested amount of honey butter, and sautĂ©ed the chicken in minimal oil versus frying in 1/2-inch deep oil. The recipe was adapted from Pies-N-Thighs in Brooklyn, NYC, via Bon Appetit. My brother is a huge fan of this restaurant! A perfect meal with Whoopie Pies for dessert.

Yield: 4 to 5 Servings (4-5 biscuits)

For the Fried Chicken:
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (I used Sriracha)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 skinless, boneless chicken cutlets OR 5 skinless, boneless chicken thighs, cut into cutlets (about 1½ lb. total), pounded to ¼” thickness
  • Vegetable oil (for sautĂ©ing or frying; about 1/2 cup to 2½ cups)
  • 2 cups panko (Japanese breadcrumbs)
  • Freshly ground black pepper

For the Honey Butter:

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 T honey
  • 1/4 teaspoon kosher salt

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For the Biscuits:

  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon baking soda
  • 2 3/4 cups all-purpose flour, plus more
  • 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 3/4 cups chilled buttermilk
  • 1 large egg, beaten to blend

For Serving:

  • 4 or 5 Pies-N-Thighs Biscuits
  • Hot sauce (I used Sriracha)
  1. Prepare the Chicken: Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.  DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
  2. Prepare Honey Butter: Mix butter, honey, and salt in a small bowl until smooth; set honey butter aside.
  3. Make the Biscuits:
    • Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
    • Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
    • Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
    • Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.
  4. Pour oil into a large skillet, preferably cast iron, to generously coat the bottom of the pan to sauté or to a depth of ½” to fry, and heat over medium-high heat until oil bubbles immediately when a little panko is added.
  5. Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 1 1/2 to 2 minutes per side. (I cover the pan with a splatter screen to decrease the mess.) Transfer chicken to a paper towel–lined baking sheet to drain.
  6. To Serve: Split biscuits and spread one side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

One Year Ago:

Sweet Potato Biscuits

I had to resist repeating the fabulous Sweet Potato Spoon Bread that I served last year on Thanksgiving Day. (Too many recipes to try!!) These biscuits were barely sweet, unlike the spoon bread, and were quite tasty. I roasted and pureed the sweet potato days earlier, made the biscuits early on Thanksgiving day, and reheated them prior to eating. This recipe was adapted from Food and Wine, contributed by Tanya Holland.

My brother ate one topped with Thanksgiving leftovers for breakfast the next day- with cheese, of course! (& spinach spoon bread on the side!) They would also be nice for breakfast drizzled with honey.

  • Total Time: 30 minutes, plus time for baking the sweet potato
  • Servings: Makes about 14 2-inch biscuits
  • 1 cup chilled sweet potato puree (can be made ahead)
  • 3/4 cup chilled buttermilk
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing, optional
  1. Make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor. Measure out 1 cup of puree and refrigerate until chilled. (I roasted and pureed the sweet potato days ahead of time and stored in the refrigerator.)
  2. Preheat the oven to 450°. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.
  3. Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking sheet and bake for about 10 minutes (on convection) to 15 minutes, until golden brown. Brush with the melted butter, if desired, and serve warm.
Make Ahead: The sweet potato biscuits can be made early in the day and reheated in a 350° oven.
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One Year Ago:

White Peach & Raspberry Cobbler with Butter Biscuits

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Did I mention that my family went peach, raspberry & blackberry picking? 🙂 It was difficult for me to decide to make with all of the goods (besides jam, of course!), but my husband wanted COBBLER! Then it was difficult to pick the recipe…I have made this in the past and enjoyed it, it used a combination of two of my fresh fruits and sounded great- so, the decision was made. I don’t bother peeling peaches for a cobbler- it is such a rustic dessert. This recipe was adapted from Bill Neal’s Southern Cooking.

For the Fruit:

  • 8 large peaches, peeled (if desired), & sliced (I used white peaches)
  • 2 cups raspberries
  • 1 cup sugar
  • 4 T flour
  • 1/4 tsp cinnamon

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For the Biscuits:

  • 2 cups flour
  • 3 1/2 tsp baking powder
  • 1 T sugar
  • 1 tsp salt
  • 6 T unsalted butter
  • 3/4 cup milk
  • 1/4 cup whipping cream
  • Flour, sugar
  • Vanilla ice cream, for serving
  1. For fruit, combine peaches, raspberries, sugar, flour and cinnamon in large mixing bowl; pour into greased 13 x 9-inch baking dish. (I skip a step and combine everything in the greased baking dish.) Set aside. Heat oven to 425 degrees.
  2. For biscuits, mix flour, baking powder, 1 T sugar and salt in medium bowl. Cut butter into flour mixture with pastry blender. Stir in milk and cream until just combined (don’t over mix); turn onto floured surface.
  3. Gently knead dough and roll or pat to 1/2-inch thick. Cut into circles or other shapes with biscuit cutter; place biscuits on top of fruit. Sprinkle biscuits with sugar.
  4. Bake 25 to 30 minutes, or until biscuits are lightly browned. Serve with ice cream.

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Strawberry Shortcake Cookies

One of our family traditions is to go strawberry picking in June. It is CRAZY to squeeze another activity into the end of the school year festivities- celebrations, ceremonies, etc., but we make sure to fit it in. The strawberries are so much better than any other– so red, ripe, and flavorful!

The second part of this tradition is to make strawberry shortcake cookies (not to mention jam….). Without question, I prefer these cookies to traditional strawberry shortcake. They are special and unique- like sweet and tender strawberry biscuits. We make them to be shared because these cookies need to be eaten the day they are made (when they are perfect) or else they get soggy. It’s good to have a little time pressure to share a sweet thing! 🙂 This recipe is adapted from Martha Stewart Living.

Yield: Makes about 2 1/2 dozen

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling (I use turbinado sugar)

  1. Preheat oven to 375 degrees, preferably on convection.
  2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Set aside.
  3. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
  4. Cut in the butter into the flour mixture with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
  5. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  6. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
  7. Sprinkle with sanding sugar, and bake until golden brown, 17 to 19 minutes in a convection oven.
  8. Transfer to a wire rack, and let cool.

Note: Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

White Chicken Pot Pie with Biscuits

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We had to squeeze in another comfort food meal before the weather got warmer! Chicken Pot Pie is one of my favorite comfort foods. I have made so many versions- this is a new one from the New York Times, contributed by Melissa Clark (my FAVORITE!). It is special because the buttermilk biscuit topping has almonds sprinkled over it. They add a nice surprise crunch. The chicken and sauce for the filling are nicely seasoned with fresh thyme and rosemary. Yum! I made this for guests and was able to prepare the chicken, vegetables, and sauce a day ahead. I brought it (closer) to room temperature before making the biscuits and baking the entire casserole.

TOTAL TIME: 1 hour 45 minutes
YIELD: 8 to 10 servings

  • 3 boneless, skinless chicken breasts (1 1/2 pounds)
  • Kosher salt
  • Black pepper
  • 3 cups chicken stock
  • 1 cup white wine
  • 2 garlic cloves, smashed and peeled
  • 1 bay leaf
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 cup plus 2 tablespoons unsalted butter (18 tablespoons), chilled, additional for greasing pan
  • 2 leeks, thinly sliced, white and light green parts
  • 1 shallot, thinly sliced
  • 3 1/2 cups all-purpose flour
  • 1 cup heavy cream, more as needed
  • 1 small celery root or 2 small carrots, peeled and diced (1 1/4 cups)
  • 1 medium potato, peeled and diced (1 1/4 cups)
  • 1 cup frozen peas, optional
  • 1 1/2 teaspoons finely grated lemon zest (from 1 1/2 lemons)
  • 1 tablespoon baking powder
  • 1 1/2 cups buttermilk
  • 3 tablespoons sliced blanched almonds
  1. Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
  2. Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
  3. Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan
  4. In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it’s O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
  5. Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.

White Chicken Pot Pie with Biscuits

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