Southern Biscuit Recipe
applewood smoked bacon, smoked conecuh sausage, fried chicken breast
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Ingredients
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Biscuits
Fried Chicken Breast
Meats & Toppings
Finishing & Garnish
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Mix dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.
- 3
Cut in butter
Add 3/4 cup very cold cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 turns). Work quickly so the butter stays cold.
- 4
Add buttermilk
Make a well in the center and pour in 1 1/4 cups cold buttermilk. Gently stir with a fork until the dough just comes together. Do not overmix; it should be shaggy and slightly sticky.
- 5
Pat and cut
Turn the dough out onto a lightly floured surface and fold it over itself 3 times to create layers. Pat or gently roll the dough to a thickness of about 3/4 inch. Using a 2.5–3 inch round biscuit cutter, stamp straight down without twisting to cut rounds. Re-roll scraps once and cut additional biscuits; you should get about 8–10 biscuits.
- 6
Bake
Place biscuits on the prepared baking sheet so they just touch for taller sides or spaced apart for crispier edges. Brush tops with 2 tablespoons heavy cream. Bake in the preheated oven for 12–15 minutes or until golden brown on top and cooked through. Remove and brush tops with 2 tablespoons melted butter and sprinkle with a pinch (1/4 tsp) coarse salt if desired. Let cool slightly before assembling.
Fried Chicken Breast
- 7
Butterfly and marinate
If using large breasts, butterfly each into two thinner cutlets or pound to an even 1/2-inch thickness. Place chicken in a bowl or zip-top bag and add 1 cup buttermilk and 1 tablespoon hot sauce (optional). Refrigerate and marinate at least 30 minutes and up to 4 hours.
- 8
Prepare dredge
In a shallow dish combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Mix thoroughly so spices are evenly distributed.
- 9
Dredge chicken
Remove marinated chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere and coating completely. For an extra-crispy crust, dip back briefly in remaining buttermilk and dredge again in the flour mixture (double dredge). Shake off excess.
- 10
Fry
In a heavy skillet or Dutch oven, heat about 1 cup vegetable oil (enough to reach ~1/2 inch depth) over medium-high heat to 350°F (175°C). Add chicken pieces carefully, working in batches to avoid crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning; lower to medium if browning too quickly. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.
Meats & Toppings
- 11
Cook bacon
In a skillet over medium heat, lay out 6 slices applewood smoked bacon and cook until crisp, turning occasionally, about 8–10 minutes depending on thickness. Remove to paper towels to drain and keep warm.
- 12
- 13
Prepare sauce
In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon apple cider vinegar. Whisk until smooth. Adjust seasoning to taste (salt and pepper to taste).
- 14
Prep lettuce and pickles
Wash and dry 4 leaves of lettuce. Thinly slice pickles if using. Keep ready for assembly.
Assembly & Finish
- 15
- 16
Build the biscuit
Spread about 1 tablespoon of the mayo-Dijon sauce onto the bottom half of each biscuit. Place a leaf of lettuce, then a fried chicken breast piece, followed by 2–3 slices of applewood smoked bacon (or one bacon slice folded), and 2–3 slices of warmed Conecuh sausage. Add pickles if using. Finish with a light sprinkle of freshly cracked black pepper (1/4 tsp across servings) and place the top biscuit half on each sandwich.
- 17
Serve
Serve the Southern Biscuits immediately while chicken is hot and biscuits are fresh. Makes 4 sandwiches. Provide extra sauce on the side if desired.
