Hallelujah Biscuit Recipe
Open-faced biscuit topped with Chef Art's famous fried chicken, two over easy eggs, pimento cheese, pecan-smoked bacon, and smothered in sawmill gravy. Served with a side of griddled country ham.
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Ingredients
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Biscuit Base
Fried Chicken
Toppings
Method
Biscuit Base
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- 3
Cut in Butter
Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk, stirring until just combined. Do not overmix.
- 5
Shape and Bake
Turn the dough out onto a floured surface, gently pat it into a 1-inch thick round, and cut out biscuits. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Fried Chicken
- 6
Marinate Chicken
Place the boneless chicken thighs in a bowl and cover with buttermilk. Let marinate for at least 30 minutes.
- 7
Prepare Flour Mixture
In another bowl, mix together the all-purpose flour, salt, black pepper, and cayenne pepper.
- 8
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 9
Coat and Fry
Remove chicken from buttermilk, allowing excess to drip off, then coat in the flour mixture. Fry the chicken in hot oil for about 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Toppings
- 10
Cook Bacon
In a skillet, cook the pecan-smoked bacon until crispy. Remove and drain on paper towels.
- 11
- 12
Assemble Biscuit
On each biscuit, layer the fried chicken, a scoop of pimento cheese, crispy bacon, and top with an egg.
- 13
Add Gravy
Smother the assembled biscuit with sawmill gravy.
- 14
Side of Ham
Griddle the country ham slices in the remaining grease until heated through and serve on the side.
