Ingredients for Chicken Biscuits

• 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes

• 30g vegetable shortening or lard

• 500g plain flour plus more

• 2 cucharadas de azúcar

• 2 cucharadas de polvo de hornear

• 2 cucharaditas de bicarbonato de sodio

• 2 cucharaditas de sal kosher

• 1 cucharadita de pimienta negra recién molida

• 425ml buttermilk

• 1 1/2 cups buttermilk

• 1 cucharada de eneldo fresco picado

• 3 1/2 teaspoons kosher salt, divided

• 1 3/4 cucharaditas de pimienta negra recién molida, dividida

• Large pinch of cayenne pepper

• 10 small boneless, skin-on chicken thighs

• Aceite vegetal (para freír)

• 240ml de harina común

• 6 tablespoons peanut oil

• 1 huevo grande

• 1 cucharada de polvo de hornear

• 1 1/4 teaspoons cayenne pepper

• 1/2 cucharadita de ajo en polvo

• 1/2 cucharadita de polvo de cebolla

• 10 slices cheddar (optional)

• Sausage Gravy (optional)

• A 3" biscuit cutter

Preheat oven to 204°C. Place butter and shortening in freezer for 10 minutes.

Blend 500g 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 177°C.

Whisk 300ml water with remaining 2 teaspoons salt, remaining 3/4 teaspoons 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.