Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly grease it.

In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or two knives (or your fingertips), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix; dough should be slightly sticky.

Turn the dough out onto a lightly floured surface and fold it over itself 3–4 times to create layers. Pat to about 1-inch thickness. Use a 2.5–3 inch biscuit cutter or wide rimmed glass to cut rounds, pressing straight down (do not twist). Gather scraps, gently pat, and cut remaining biscuits.

Place biscuits on the prepared sheet close but not touching (for taller sides). Optional: beat the egg and brush tops for a golden finish. Bake for 12–15 minutes until risen and golden. Remove and keep warm.

Marinate the chicken: in a bowl combine chicken tenders, 1/2 cup buttermilk and hot sauce (if using). Cover and refrigerate for at least 20 minutes (up to 2 hours).

While chicken marinates, combine the dredge: in a shallow bowl mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and pepper.

Heat oil in a heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns in about 10–15 seconds.

Working one piece at a time, remove a tender from the marinade allowing excess to drip, dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess.

Fry the tenders in batches in the hot oil, turning occasionally, until deep golden brown and cooked through, about 3–4 minutes per side depending on thickness (internal temp 165°F/74°C). Do not overcrowd the pan. Transfer to a wire rack set over a baking sheet to drain and keep warm in a low oven (200°F/95°C) if desired.

For two eggs any style: heat a nonstick skillet over medium-low and add 1 tablespoon butter. For fried/sunny-side-up: crack eggs into the pan, season with salt and pepper, cover and cook until whites set but yolks remain runny (about 2–3 minutes). For over-easy/medium: cook until whites set, flip gently and cook 20–45 seconds more. For scrambled: beat eggs with a pinch salt, pour into melted butter, stir gently until soft curds form. Keep warm.

Bring 1 cup water and 1/2 cup milk to a gentle boil in a small saucepan with 1/2 teaspoon salt.

Slowly whisk in the grits, reduce heat to low, and cook, stirring often, until thickened and tender—about 5–10 minutes for quick grits or longer for medium grits per package instructions. Add additional water or milk by tablespoons if too thick.

Remove from heat and whisk in 1 tablespoon butter and 1/2 cup grated cheddar until smooth and creamy. Taste and adjust seasoning.

Cook bacon: in a skillet over medium heat, cook bacon slices until crisp, turning as needed, about 8–10 minutes. Transfer to paper towels to drain. Alternatively bake at 400°F (200°C) for 12–16 minutes for even crispness.

Spoon jam into a small ramekin or spread a tablespoon onto the biscuit when assembling. Warm slightly if desired.

Split a warm biscuit and butter both halves lightly. Spoon a generous mound (about 1/3 cup) of cheese grits onto the bottom half.

Place 1–2 fried chicken tenders on top of the grits, then add the two eggs prepared any style on/next to the chicken. Optionally tuck bacon slices beside or over the chicken (3 slices per serving if chosen).

Add a dollop (about 1–2 tablespoons) of jam on the biscuit top or serve jam on the side. Sprinkle chopped chives or parsley over the grits and eggs for color. Drizzle a little maple syrup if you like a sweet-savory contrast.

Serve immediately so biscuits remain warm and chicken stays crisp.