Two Birds & A Biscuit Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until evenly combined.

Cut the cold cubed butter into the flour mixture using a pastry cutter, two knives, or your fingertips 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.

Turn the dough out onto a lightly floured surface. Fold it over onto itself 3–4 times to create layers, then pat or roll to about 1-inch thickness.

Use a 2.5–3 inch biscuit cutter to cut rounds (press straight down without twisting). Gather scraps, gently re-roll, and cut additional biscuits to yield about 8 biscuits.

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits. Brush tops with melted butter if using.

Bake for 12–15 minutes, until golden brown and risen. Remove from oven and keep warm while preparing the rest of the dish.

Prepare the chicken: If breasts are large, butterfly or slice each into two thinner cutlets (about 1/2 inch thick) so you have 2–4 pieces total. Pat dry with paper towels.

Place the chicken in a shallow dish and pour 1/2 cup buttermilk and optional hot sauce over it. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and help the coating adhere.

While chicken marinates, mix 3/4 cup flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or pie plate for dredging.

Heat a heavy skillet (cast iron preferred) over medium-high heat and add enough vegetable oil to reach about 1/4–1/3 inch depth (approximately 3/4–1 cup). Heat until shimmering and a drop of water sizzles gently (about 350°F).

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing so the coating adheres. Shake off excess.

Fry the chicken in batches as necessary to avoid crowding. Cook 3–4 minutes per side for thinner cutlets (longer for thicker pieces) until golden brown and internal temperature reaches 165°F. Adjust heat to maintain oil temperature and prevent burning.

Transfer cooked chicken to a wire rack set over a baking sheet and tent loosely with foil to keep warm while you make the gravy.

In a medium skillet over medium heat, add the turkey sausage. Break it up with a wooden spoon and cook until browned and cooked through, about 6–8 minutes. If the sausage is very lean, add 1 tablespoon butter to the pan for flavor.

Sprinkle 3 tablespoons flour over the browned sausage and stir to coat. Cook the flour with the sausage for 1–2 minutes to remove the raw flour taste, stirring constantly.

Gradually pour in 2 cups milk while stirring to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer. The gravy will begin to thicken after a few minutes.

Reduce heat to medium-low and simmer, stirring frequently, until the gravy reaches your desired thickness, about 4–6 minutes. Season with 1/2 teaspoon salt and 1 teaspoon freshly cracked black pepper. Taste and adjust seasoning as needed.

Stir in chopped parsley if using for a fresh note. Keep the gravy warm over the lowest heat, stirring occasionally.

If using eggs, fry or poach to your preferred doneness while the gravy is finishing. Season eggs with salt and pepper.

Split warm biscuits in half. Place a piece of crispy chicken on the bottom half of each biscuit, then spoon a generous amount of turkey sausage gravy over the chicken. Top with the biscuit top.

Optional: Top each assembled sandwich with a fried/poached egg. Garnish with extra chopped parsley and a grind of black pepper.

Serve immediately while biscuits are warm and chicken is crispy.