Chicken Biscuits
Chicken Biscuits is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Place butter and shortening in freezer for 10 minutes.
Blend 4 cups flour and next 5 ingredients in a food processor.
Add butter and shortening.
Pulse mixture until it resembles coarse meal, 20-25 pulses.
Transfer mixture to a large bowl.
Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated).
Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
Transfer dough to a lightly floured surface.
Pat out dough until 1" thick.
Lift 1 side and fold it over.
Gently repeat 5 more times.
Roll dough to 3/4"-thick round.
Using a 3" biscuit cutter, cut biscuits from dough.
Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart.
Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes.
Transfer biscuits to a wire rack; let cool slightly.
Serve warm or at room temperature.
DO AHEAD: Can be made 8 hours ahead.
Let cool completely.
Store airtight at room temperature.
Rewarm before serving.
Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl.
Add chicken; turn to coat.
Cover; chill at least 3 hours or overnight.
Pour vegetable oil in a large pot to a depth of 2".
Attach a deep-fry thermometer to side of pot.
Heat oil over medium heat to 350°F.
Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl.
Drain chicken well; pat dry with paper towels.
Working in batches, dip chicken into batter.
Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch.
Drain chicken on paper towels.
Split biscuits in half; place 1 bottom half on each plate.
Top each with a cheese slice, if desired, then a chicken thigh.
Spoon Sausage Gravy over chicken, if desired.
Place biscuit top over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.