Fried Chicken & Biscuits

Over the years, my husband has perfected his ultimate birthday menu. Our entire family looks forward to the annual feast. 😉 After his approval, I do try new variations of a few items on the menu- with the exception of his absolute favorite Vanilla Bean Birthday Cheesecake.

I wanted to try this recipe because it is meant to be made in advance, served at room temperature, and made to travel for a picnic. This is ideal because his birthday is usually one of the first days of the year we are able to eat outside on our back porch. We also eat leftovers for a couple of days! The leftover chicken stayed crisp and was great at room temperature but we preferred to re-heat the biscuits the following day.

The fried chicken recipe was adapted from The New York Times, contributed by Tejal Rao, inspired by Masaharu Morimoto’s katsu in the cookbook “Mastering the Art of Japanese Home Cooking.” The biscuit recipe was adapted from Sam Sifton’s all-purpose biscuit recipe, also from The New York Times, but is lightly kneaded so it’s not too tender to form into a sandwich. I modified the method and proportions. I also omitted the hot honey butter for salted butter but included the recipe below.

We ate the chicken sandwiched by a split biscuit with or without salted butter and half sour pickle slices. The feast also included Ina Garten’s Macaroni and Cheese, Sweet Potato Spoon Bread, and green salad with Icebox Buttermilk Dressing. (and birthday cheesecake for dessert, of course) ❤

This dish would be perfect for a Memorial Day or Father’s Day celebration as well. Chicken breast meat can be substituted for the thigh meat, if desired.

Yield: Serves 10 to 12

For the Biscuits:

  • 3 cups/450 grams all-purpose flour
  • about 2 tablespoons/37 grams baking powder
  • 1 T granulated sugar
  • 1 1/2 tsp kosher salt
  • 7 T/100 grams cold unsalted butter, cubed
  • 1 1/2 cups/360 milliliters whole milk

For the Fried Chicken:

  • 9 to 10 boneless, skinless chicken thighs, cut in half if large (I used 9 thighs and cut the larger pieces to make 15), at room temperature
  • 1 cup plus 2 T/170 grams all-purpose flour
  • 3 tsp cayenne
  • 3 tsp kosher salt, plus more for seasoning
  • 4 large or extra-large eggs
  • about 2 cups/200 grams panko bread crumbs, plus more if needed
  • canola or other neutral oil, for frying (I used vegetable oil)

For the (Optional) Hot Honey-Butter and To Serve:

  • 10 T/142 grams unsalted butter, softened
  • 3 T honey
  • hot sauce, a vinegary variety such as Crystal, to taste
  • sliced half sour, fridge pickles, or dill pickles, for serving
  • salted butter, at room temperature, to taste

To Prepare the Biscuits:

  1. In a bowl, use a fork to mix the flour, baking powder, sugar and salt.
  2. Add butter and use a pastry blender or a fork to mash it into the flour until the mixture resembles large, lumpy crumbs.
  3. Stir in milk until a dough comes together.
  4. Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.)
  5. Cover bowl loosely with plastic wrap and rest dough in fridge for half hour (longer is okay!). (I prepared the chicken while the dough was resting.)
  6. Heat oven to 425 degrees, preferably on convection.
  7. On a lightly floured surface, use a floured rolling pin to roll the dough to 1-inch to 1 1/2-inch thickness.
  8. Use a floured knife or round cutter to cut about 12 biscuits, about 2 1/2 inches wide.
  9. Re-roll the scraps and cut again as needed.
  10. Place biscuits on a rimmed, parchment paper lined, baking sheet and bake for 15 on convection, or up to 20 minutes in a conventional oven, or until they have puffed up and the tops are slightly golden.
  11. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.

To Prepare the Fried Chicken:

  1. Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with coarse salt.
  2. Mix flour, cayenne and salt in one wide bowl. (I used a glass pie dish.)
  3. Beat eggs in a second wide bowl, or glass pie dish, and place panko in a third.
  4. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  5. In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees F. (I used a 12-inch cast iron skillet and clipped on a thermometer.)
  6. Fry 2 to 3 thighs at a time, flipping them with tongs over every two minutes or so, until golden brown and crisp all over, about 8 minutes total.
  7. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. (This step is very important in order to maintain the crispy texture!)
  8. Let cool entirely at room temperature, at least 1 hour. (I baked the biscuits at this point.) The sandwiches can be assembled after cooling or transfer the rack to the fridge and leave the chicken uncovered overnight.

To Serve:

  1. When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth, if using. (We opted for plain salted butter.)
  2. Cut or split open the cooled biscuits, smear each cut side with honey butter or salted butter, and sandwich with a piece of chicken.
  3. Top with pickle slices, as desired.

Note: If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.

Fried Chicken Biscuits with Cornmeal & Sage

My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.

When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.

I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂

Yield: Serves 12 to 14

For the Cornmeal & Sage Biscuits:

Yield: approximately 14 2-inch biscuits

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp coarse salt
  • 2 T baking powder
  • 2 tsp ground sage
  • 1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup granulated sugar
  • 12 T (1 1/2 sticks) unsalted butter, frozen
  • 1 cup sour cream
  • 1 1/2 to 2 cups buttermilk, plus more if necessary

For the Fried Chicken Thighs:

Yield: about 16 to 18 pieces

  • 2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 4 tsp baking powder
  • 4 tsp cayenne pepper
  • 4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 cups buttermilk
  • 8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
  • 8 cups vegetable oil
  • hot sauce, for serving, optional (we used Chipotle Cholula)
  • bread and butter pickles, for serving, optional

To Make the Cornmeal & Sage Biscuits:

  1. In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
  2. Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
  3. Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
  4. Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
  5. Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
  6. Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
  7. Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
  8. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
  9. Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
  10. Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
  11. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
  12. Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
  13. Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
  14. Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
  15. Place the tray into the freezer for about 15 minutes.
  16. Spray the top of the biscuits with cooking spray.
  17. Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)

To Make the Fried Chicken Thighs:

  1. Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
  2. Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
  3. Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
  4. Pour buttermilk into a separate bowl.
  5. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
  6. Repeat dipping process until all of the chicken is double-coated.
  7. Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
  8. Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
  9. Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
  10. To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.

Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂

Shrimp & Grits with Garlicky Roasted Poblano-Jalapeño Sauce

Annually, we treat ourselves to Southern shrimp and grits over Easter weekend. This year, I served the special dish using purple “unicorn” grits from Millers All Day in Charleston, South Carolina. Festive!

This version was topped with a spicy and garlicky roasted poblano-jalapeño sauce which had a terrific balance with the rich, cheesy grits. The shrimp was also cooked in garlic oil. It was a great variation to try for the garlic and sauce lovers in my house. 🙂 The recipe was adapted from Food and Wine, contributed by Marc Meyer. I modified the method and proportions.

Yield: Serves 4

  • 4 cups water
  • 1/2 cup whole milk 
  • coarse salt 
  • 1 cup stone-ground white grits (I used stone-ground unicorn grits)
  • 2 ounces extra-sharp white cheddar cheese, shredded (1/2 cup) 
  • 2 tablespoons unsalted butter 
  • 1 jalapeño chile 
  • 1 poblano chile
  • 5 large garlic cloves, thickly sliced 
  • 5 T extra-virgin olive oil 
  • 2 T freshly squeezed orange juice (from 1/2 an orange)
  • freshly ground black pepper 
  • 1 pound shelled and deveined large shrimp, patted dry (I used 21-25 count per pound)
  1. Place oven rack in the highest position and set to broil. Place the jalapeño and poblano chiles on a foil-lined rimmed baking sheet. Broil until blackened all over, about 3 minutes per side.
  2. Remove from the oven and wrap in the foil. Allow to steam and cool for 10 minutes, then rub off the skins. Stem and seed the chiles.
  3. In a large saucepan, bring the water to a boil with a pinch of salt. (I used an enameled cast iron pot.)
  4. Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
  5. Stir in the milk, cheese, and butter. Season with coarse salt and freshly ground black pepper. (I used about 1/2 tsp salt.) Cook for an additional 5 minutes, then keep warm.
  6. In a small skillet, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 3 to 5 minutes.
  7. Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper. (I used a Vitamix.)
  8. Pat the shrimp dry and toss with the remaining 2 tablespoons of garlic oil. Season with coarse salt and freshly ground black pepper.
  9. Heat a very large skillet until very hot, about 2 minutes.
  10. Add the shrimp in a single layer and cook until browned and just cooked through, about 45 seconds to 1 minute per side.
  11. To serve, spoon the grits into bowls and top with sauce and shrimp. Serve additional sauce at the table.

Oven-Baked Barbecue Chicken

The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.

This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.

I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.

Yield: Serves 4 to 6

  • 1 cup ketchup
  • 1/2 teaspoon mustard (I used Dijon)
  • 1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
  • pinch of cayenne pepper
  • coarse salt and freshly ground black pepper
  • 1/2 large yellow onion, finely chopped
  • 1 large garlic clove, minced, optional
  • 10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
  • fresh herbs, for garnish, optional
  1. Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
  2. Season the chicken pieces with salt and pepper.
  3. In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
  4. Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
  5. Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
  6. Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
  7. Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
  8. Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
  9. Garnish with fresh herbs, if desired. Serve warm.

Lee Brothers’ Pimento Cheese

My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.

The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.

Yield: about 1 1/2 cups

  • 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
  • 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
  • scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
  • 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
  • 1/2 teaspoon dried red chile flakes
  • coarse salt and freshly ground black pepper, to taste
  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Serve as a sandwich spread or as a dip.

Note: Pimento cheese keeps in the refrigerator for 1 week.

Classic Bread Pudding

My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤

This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.

The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.

Yield: Serves 8 to 10

  • 2 T unsalted butter, softened, for baking dish
  • 12 ounces brioche or challah, cut into 1-inch cubes
  • 2 cups whole milk
  • 3 cups heavy cream
  • 4 large eggs, plus 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 tsp coarse salt
  • 1 T pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup raisins, optional (I omitted them)
  • 1 cup boiling water, optional (if using raisins), plus more for pan
  • fresh strawberry slices, for garnish, optional

Fried Chicken with Biscuits & Tomato Gravy

Like my last post, this special and indulgent feast was also included in Food and Wine Magazine’s “40 Best-Ever Recipes” issue celebrating the 40th anniversary of their publication. I made it for the second year in a row to celebrate my husband’s birthday! 🙂

The recipes were adapted from The Gift of Southern Cooking by Scott Peacock, the then chef at Watershed in Decatur, Georgia, and co-author Edna Lewis, the legendary Southern cook, his mentor and close friend. I modified the cooking techniques and substituted sunflower oil for lard. Last year, I made Lewis’ wonderful biscuits from this full menu, but, this year I served the chicken and gravy with sourdough biscuits.

The chicken is double-brined, first in salt water and then in buttermilk, and then fried in a cast iron skillet filled with oil (or lard), butter, and bacon fat. It was very tender and juicy. The creamy and rich gravy is reminiscent of Italian vodka sauce. Pretty delicious. 😉

We ate the chicken, gravy, and biscuits with macaroni and cheese (my favorite version), and iceberg wedge salad on the side. My husband’s birthday meal is not complete without his favorite Vanilla Bean Birthday Cheesecake for dessert. ❤

For the Fried Chicken & Tomato Gravy:

  • 1/2 cup kosher salt
  • 2 quarts cold water
  • One 3 1/2 to 5 pound chicken, cut into 8 to 10 pieces (I cut each chicken breast in half)
  • 3 cups buttermilk
  • 1 1/2 cups (6 3/8 oz, 180.7g) all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons potato starch (optional) (I included it)
  • fine sea salt and freshly ground black pepper
  • 1 pound lard or solid vegetable shortening, for frying (I substituted 2 cups of sunflower oil)
  • 1 stick (4 ounces) unsalted butter
  • 1/4 pound sliced bacon (I used 4 thick slices)
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 4 cups drained canned diced tomatoes (from three 14-ounce cans)
  • 2 teaspoons dried thyme
  • 2 cups heavy cream
  • 1 1/2 cups milk (I used whole milk)

To Make the Fried Chicken:

  1. In a large bowl, dissolve the kosher salt in the cold water. Add the chicken pieces; cover and refrigerate for 4 hours. Drain.
  2. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours. (The chicken can be refrigerated overnight at this point, if desired.)
  3. In a gallon-size zip-lock bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake.
  4. Set aside 1/2 cup of the flour mixture for the gravy.
  5. Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes.
  6. Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat.
  7. Dry the rack. Shake off any excess flour and return the chicken to the rack.
  8. Meanwhile, in a large cast-iron skillet, melt the lard (I used sunflower oil) and butter over medium heat. (I used a 12-inch cast iron skillet.)
  9. Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use. (I crumbled the bacon over our wedge salads.)
  10. Add the chicken, in batches, and cook over moderate heat, basting and turning, until golden, crisp and cooked through, about 5 minutes per side, or until the internal temperature reaches 165 degrees. Lower the heat if necessary. (I kept the cooking oil temperature between 300 and 340 degrees. I also completed cooking the larger pieces (especially the breast pieces) in the oven at 300 degrees, until they reached an internal temperature of 165 degrees.)
  11. Set the chicken on a clean wire rack to drain.

To Make the Gravy:

  1. Transfer 1/4 cup of the chicken cooking fat to a large saucepan.
  2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is golden, about 5 minutes. (I chopped the onion and garlic in a food processor.)
  3. Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes.
  4. Add the drained tomatoes and thyme and stir constantly until blended.
  5. Whisk in the cream and milk until the sauce is smooth.
  6. Season with salt and pepper and cook over moderate heat, stirring occasionally, until thickened and no floury taste remains, about 10 minutes.
To Serve:
  1. Transfer the fried chicken to a platter.
  2. Pour the tomato gravy into a gravy boat and serve with the chicken.

For the Biscuits:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold lard or vegetable shortening, cut into pieces (I used bacon fat)
  • 1/2 cup buttermilk
  • 1 tablespoon unsalted butter, melted

To Make the Biscuits:

  1. Preheat the oven to 450°.
  2. In a bowl, sift or whisk together the flour, baking powder, baking soda and salt.
  3. Using your fingers or a pastry blender, work in the lard just until the mixture resembles coarse meal.
  4. Stir in the buttermilk just until moistened.
  5. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times.
  6. Roll out or pat the dough 1/2 inch thick.
  7. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet.
  8. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
  9. Pierce the top of each biscuit 3 times with a fork and brush with the butter.
  10. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.

Note: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,395 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Cauliflower Gratin
Chicken Stew with Biscuits
Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Churro Cupcakes with Cinnamon Cream Cheese Frosting
One-Pan Farro & Cauliflower Parmesan
Napa Cabbage Curry
One-Pan Shrimp Scampi with Orzo
Ina Garten's Easy French Apple Tart
One-Pan Orzo with Spinach & Feta
Foodista Food Blog of the Day Badge
%d bloggers like this: