Big Boy Biscuit Recipe

Preheat and prepare

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

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon granulated sugar until evenly combined.

Using a pastry cutter or your fingertips, cut 3/4 cup cold cubed butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork just until the dough comes together. If dough seems dry, add up to 2 tablespoons milk, 1 tablespoon at a time. Do not overmix.

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3–4 times to build layers; pat to about 1-inch thickness.

Use a 2.5–3 inch biscuit cutter to cut rounds without twisting (press straight down). Re-gather scraps and cut additional biscuits to yield about 8–10 biscuits.

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits. Brush tops with 2 tablespoons melted butter.

Bake 12–15 minutes, or until golden brown on top and cooked through. Remove from oven and keep warm.

Applewood Smoked Bacon

Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil. Bake in the 425°F oven for 12–15 minutes, or until crisp to preferred doneness. Drain on paper towels and keep warm. Reserve bacon fat for home fries if desired.

Conecuh Sausage Patties

Heat a large skillet over medium heat. Add sausage patties and cook 4–5 minutes per side until browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm.

Fried Chicken Breast

If using chicken, butterfly or pound each breast to an even 1/2-inch thickness. Combine 1 cup buttermilk and 1 tsp hot sauce in a shallow dish; add chicken and marinate in the fridge 30 minutes (or up to 4 hours).

After marinating, mix 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing to adhere. Let rest 5 minutes.

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken pieces 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan and keep warm.

While biscuits bake and protein cooks, prepare potatoes: place cubed potatoes in a pot of cold salted water. Bring to a boil and simmer 4 minutes to par-cook (they should be just starting to get tender). Drain and let steam dry for a few minutes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and red bell pepper and cook 2–3 minutes until beginning to soften.

Add par-cooked potatoes to the skillet in a single layer as much as possible. Let cook, undisturbed, 4–5 minutes to form a crust. Flip or stir and continue cooking 6–8 minutes, turning occasionally, until golden and crispy on most sides.

Stir in 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. If you reserved bacon fat, substitute up to 1 tablespoon of olive oil with bacon fat for extra flavor. Cook 1 more minute to combine flavors.

Remove from heat and stir in 2 tablespoons chopped parsley if using. Keep warm until assembly.

Split each warm biscuit horizontally. If desired, spread mayonnaise (about 1 tablespoon) and a thin swipe of yellow mustard on the bottom half.

Place your chosen protein on the bottom half of each biscuit: 2 slices bacon or one sausage patty or one fried chicken breast piece per biscuit (adjust as desired). Season protein lightly with salt and pepper if needed.

Top protein with the biscuit top. For a saucier option, add a tablespoon more mayo or a drizzle of hot sauce to taste.

Serve immediately with a generous portion of home fries on the side.

Leftovers: refrigerate biscuits and proteins separately in airtight containers for up to 3 days. Reheat chicken in a 350°F oven to keep crispness; reheat biscuits wrapped in foil for 8–10 minutes.