Biscuits And Butter Recipe
Warm Homemade Crumbly Bleu Cheese Thyme Crispy Smoked Chicken Wings Honey Mustard Butter or Buffalo, Biscuits, Whipped Chicken Drippings Butter House Blue Cheese, Wet Naps.
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Ingredients
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Biscuits
Smoked Crispy Chicken Wings
Blue Cheese Thyme Butter
Honey Mustard Butter (optional for wings)
Buffalo Butter (optional for wings)
Whipped Chicken Drippings Butter (to serve)
Finishing & Serving
Method
Biscuits
- 1
Prep and mix dry
Preheat oven to 450°F (230°C). Line a baking sheet with parchment. In a large bowl whisk together 3 cups flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp sugar and 1 tsp fine sea salt until evenly combined.
- 2
Cut in butter
Grate or cut 3/4 cup cold unsalted butter into small pieces and toss into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add buttermilk and thyme
Stir in 1 1/4 cups cold buttermilk and 1 tbs chopped fresh thyme with a spatula until a shaggy dough forms. Do not overmix; a few dry bits are okay.
- 4
Shape and bake
Turn dough onto a lightly floured surface, fold gently 3–4 times to bring it together, then pat to about 1-inch thickness. Using a 2.5-inch round cutter, cut 8 biscuits (re-roll scraps once). Place on prepared sheet close but not touching for soft sides. Brush tops with a little buttermilk if desired. Bake at 450°F for 12–15 minutes until risen and golden. Remove and keep warm.
Smoked Crispy Chicken Wings
- 5
Prep wings
Pat 2 lbs split chicken wings very dry with paper towels. Toss wings with 1 tbs aluminum-free baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tbs olive oil so each piece is evenly coated. The baking powder helps crisp the skin during cooking.
- 6
Smoke (or bake) the wings
If using a smoker: Preheat to 275°F (135°C). Arrange wings on racks and smoke for 60–75 minutes until cooked through and skin tight. For extra crispness, increase smoker temp to 375°F for the last 10 minutes. If using oven: preheat to 250°F (120°C) and bake on a wire rack over a sheet for 30–35 minutes, then increase to 425°F (220°C) for 20–25 minutes or until skin is deeply browned and crispy.
- 7
- 8
Toss in sauce (optional)
If serving with Honey Mustard Butter: whisk together 2 tbs melted butter, 1 tbs Dijon, 1 tbs honey and 1/2 tsp apple cider vinegar, then toss hot wings in the mixture to coat. If serving Buffalo Butter: whisk 2 tbs melted butter with 2 tbs hot sauce, 1/2 tsp apple cider vinegar, and 1/4 tsp Worcestershire; toss wings to coat. Alternatively, serve wings plain with compound butters on the side.
Blue Cheese Thyme Butter
- 9
Make compound butter
In a bowl, combine 1/2 cup softened unsalted butter, 1/2 cup crumbled blue cheese, 1 tsp finely chopped thyme leaves, 1 tsp honey, 1/2 tsp lemon juice, 1/4 tsp coarse black pepper and 1/8 tsp salt. Beat with a fork until evenly mixed but still slightly chunky from the blue cheese. Transfer to plastic wrap, form into a log if desired, and chill until firm. Serve at room temperature alongside biscuits and wings.
Whipped Chicken Drippings Butter
- 10
Make whipped drippings butter
Skim approximately 3 tbs cooled chicken drippings (fat) and combine in a bowl with 4 tbs softened unsalted butter, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Using a hand mixer or whisk, whip until light and airy, 1–2 minutes. Taste and adjust seasoning. Chill briefly if too soft; bring to spreadable temperature before serving.
- 11
Serve warm
For serving warm, place the whipped drippings butter in a small heatproof dish and warm gently in a 200°F oven for a few minutes or microwave in 5–7 second bursts until spreadable but not melted.
Finishing & Plating
- 12
- 13
Garnish & serve
Sprinkle 1 tsp chopped fresh thyme and 1/2 cup house blue cheese over biscuits and wings as desired. Provide wet naps for messy fingers. Serve immediately.