Fried Chicken Biscuit.

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.

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.jpg

Fried Chicken Biscuit

Author: Heirloomed
I don't if I can name a better breakfast than a fried chicken biscuit. This recipe will have you agreeing with me.

ingredients:

For the Biscuits
  • 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
For the Chicken
  • Use your favorite fried chicken. Click here for our fried chicken recipe. 

instructions:

How to cook Fried Chicken Biscuit

For the Biscuits
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Created using The Recipes Generator

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.


PIN IT :

fluffy biscuit topped with fried chicken and pickles


SHOP THE POST :



RELATED STORIES :


heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Southern Kitchen Bucket List : Day Pickles.

One of our favorite things to make is a stock pile of pickled vegetables straight from the garden, and it's something everyone in our family loves (especially the kiddos!) which is always a plus.

I grew up with a simple + fresh pickled cucumbers recipe, simply white vinegar, water, sliced cucumbers, salt + pepper and ice cubes. But, I learned this recipe from our friend Wayne at WoodKith and it's my new favorite. 

mom and daughter in the kitchen by heirloomed

Day Pickles

Author: Heirloomed
These quick pickles are the perfect way to utilize your summer garden haul.

ingredients:

  • 2 parts white vinegar / 1 part water
  • rather thinly sliced cucumbers w/ skin on
  • sliced celery
  • cubed small spring onions
  • sliced green tomatoes
  • sliced + seeded jalapeno
  • sliced radish
  • onion flower + dill flower + parsley flower
  • salt + pepper to taste
  • ice cubes

instructions:

How to cook Day Pickles

  1. Gather all ingredients.
  2. Make a brine by combining the water, vinegar, and salt and bringing them to a boil.
  3. Pack two clean glass pint jars with the vegetables. Add the rest of the ingredients. Pack the vegetables in tightly - you don't want them to float when you add the brine.
  4. Pour the hot brine over the other ingredients. The vegetables should be completely immersed in the brine. Since these refrigerator pickles will not be canned, it is not necessary to leave head space between the surface of the food and the rims of the jars.
  5. Fasten lids and store in the refrigerator for at least 24 hours before eating.
Created using The Recipes Generator
day pickles recipe by heirloomed
day pickle 2.jpg
day pickle 3.jpg

The "recipe" is super flexible and you can toss in whatever fresh veggies you have on hand. The secret flavor to this recipe is in the herbs, and the most important part to either recipe (in my opinion) is the ice cubes to make the veggies super crisp and crunchy.

day pickle 4.jpg
mom and daughter cooking recipes by heirloomed

If you know me by now you know my "recipes" are just that but this one truly is trial and error to your personal taste, and to whatever you have in your garden at the moment. For example, I don't love spicy so I don't eat the jalapeno but I do still include it because it adds a great flavor and subtle kick to the batch.

Love to know your best pickling tips, and also what else you love to include in your batch.


PIN IT :

DAY PICKLE PIN IT

SHOP THE POST :


RECENT POSTS :

heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com