The perfect breakfast is arguably a light and fluffy biscuit with a mouthwateringly tender piece of southern fried chicken in the middle. You can’t forget the crispy, melt-in-your-mouth skin, either.
Fried Chicken Biscuit
If there’s something more Southern than a Fried Chicken Biscuit for breakfast, I truly don’t know what it is. I’ll start my morning with a crispy, juicy piece of fried chicken sandwiched between a warm, fluffy biscuit any day. Usually Chick-fil-A can satisfy my morning craving, but when I have a little extra time, (or it’s Sunday) I like to make my own. Sometimes I will even elevate it to a lunchtime meal of choice with a smear of homemade mayo, and the addition of crunchy, vinegary pickles.
Fried Chicken Biscuit
- 2 cups White Lily all-purpose flour
- 1/4 tsp baking soda
- 1 TBSP baking powder
- 1 1/4 tsp kosher salt
- 6 TBSP cold lard
- 1 cup cold buttermilk
- Use your favorite fried chicken. Click here for our fried chicken recipe.
- Preheat your oven to 375 degrees. In a large bowl, combine all dry ingredients and mix together. Take your tablespoon and scoop 6 TBSP of cold lard into your bowl of dry ingredients. Using a fork or pastry cutter, cut the lard into the flour mixture so it makes a coarse / pebble-like mixture.
- Next, pour your buttermilk into the meal and stir just a few turns until combined. Don’t over mix as it will only make for a tough biscuit at the end.
- Generously flour your countertop or cutting board, as well as your hands. The dough will be rather wet and sticky at this point. Pat the dough out until it is approximately 1/2″ thick and then add another dusting of flour across the top of your dough.
- Then, proceed to fold the dough over onto itself a few times, finally patting the dough to about a 1″ thickness. Remember not to overwork the dough or ever use a rolling pin.
- Finally, use your biscuit cutter to punch out your biscuits. Remember not to twist and turn, but instead to cleanly punch out each biscuit so as not to “seal” the edges of the dough. I also learned to dip my biscuit cutter in a little flour before each punch just to ensure no dough sticks. Once you cut all your biscuits, take the leftover dough scraps and pat gently to another 1″ thick to cut a final biscuit or two. With this recipe I was able to cut 5 good sized biscuits.
- Choose a small-sized, high sided pan (I generally use my cake pan) and place biscuits next to each other so they are touching in the pan. While your oven was preheating to 375 degrees, once you place your pan inside the oven immediately crank up the heat to about 450 degrees for a super hot oven. This will help to give you a little crispness on the outside while keeping your biscuit moist and delicious on the inside.
- Bake for approximately 10 minutes and try to refrain from opening the oven door to peek inside, again to keep the steam inside and get a super moist biscuit as a result.
Another one of my favorite additions to a chicken biscuit, is a drizzle of honey + Tabasco. The spicy-sweet honey is the perfect addition to a salty chicken biscuit, and will be sure to make a memorable impression on your tastebuds. Let me know how you take your perfect chicken biscuit in the comments below.
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