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.


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. 


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.


fluffy biscuit topped with fried chicken and pickles



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

The Sharing of Recipes (Contest): Bread & Butter Pickles.

maggie-breadbutter-picklesJust a reminder - we are still collecting entries for the chance to win an IceMilk Apron this month! Click here for details.

Today I wanted to feature Maggie, one of our wonderful entrants this month (thanks Maggie!) Below please find her wonderful story as well as her "Grandma Vi's" lovely recipe for Bread & Butter Pickles!


My grandmother, Violet Hart, was a schoolteacher in MN. She used to share stories with me about her days spent teaching a one-room schoolhouse. After she married, she had to quit, because only single women could be school teachers. She had my mother on November 12th,1936 and thus began the start of her passion for cooking. She became known as one of the best cooks in Litchfield. From as far back as I can remember, she showed me all her cooking secrets. I would stand next to her (wearing one of her aprons),on a step stool to assist. She never “fixed” my crude looking pie crust, or scoffed at the accidental spillage of flour on the floor. My memories are only of the love she showed by just being patient and spending time with me.She was famous for her Bread and Butter Pickles, and would bring them to all the get togethers, along with a fresh baked loaf of potato bread. I went on to have my own daughter on November 12th, 1986 (a popular date it seems) and continue to pass along the traditions of my beloved “Grandma Vi”.