Grandma T’s Buttermilk Biscuits
- Preheat the oven to 425 degrees F, and arrange a shelf slightly below the center of the oven. Butter an 8 or 9-inch round cake pan or spray with nonstick cooking spray.
- In a large mixing bowl, stir together the self-rising flour, sugar, and salt. Work the shortening in with your fingers until there are no large lumps. Gently stir in the cream, then some of the buttermilk until dough resembles wet cottage cheese. It should be a wet mess -- not soup, but cottage-cheese texture. If you are not using a low-protein flour, this may take considerably more than 1 cup of buttermilk.
- Spread the plain all-purpose flour (not self-rising) out on a plate or pie pan. With a medium (about 2 inches, #30) ice cream scoop or spoon, place three or four scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up, and gently shape it into a round, shaking off the excess flour as you work. Place this biscuit in the prepared pan. Coat each dough ball in the same way and place each shaped biscuit scrunched up against its neighbor so that the biscuits rise up and don't spread out. Continue scooping and shaping until all dough is used.
- Place the pan on the arranged shelf in the oven. Bake until lightly browned, 12-15 minutes. Brush with the melted butter. Invert onto one plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately. "Butter 'em while they're hot."
Note: Do not use self-rising flour for shaping, as the leavener will give a bitter taste to the outside of the biscuits
All South Fried Chicken Rub:
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoons Brown Sugar
2 Tablespoons Cumin
2 Tablespoons Black Pepper
- Tablespoons Paprika
1 Tablespoon dried thyme
1 Tablespoon Dried Oregano
1 Tablespoon Cayenne
Combine all ingredients in a small mixing bowl ensuring all the spices are incorporated well.
Fried Chicken Dredge
1 Cup Bob’s Red Mill 1 to 1 gluten free flour
½ cup Corn Starch
½ Cup rice flour
1 Tablespoons Salt
1 Tablespoon garlic powder
1 Tablespoon Onion Powder
2 Teaspoons paprika
1 pinch cayenne
In a small mixing bowl – combine all the ingredients setting aside only what is needed to dredge the amount of chicken biscuits
For The Honey Sauce
½ cup honey
½ cup Texas Pete
- in a heavy bottomed sauce pot, add the honey and carefully bring to a boil allowing large bubbles to form, deglaze with the Texas Pete and remove from the heat, transfer to heat proof bowl
Brown Sugar Mayo
¼ - ½ cup brown sugar
1 cup Mayonnaise
- Mix the brown sugar and mayo, allow to sit out at room temperature for 15-20 minutes stirring occasionally so that the brown sugar melts into the mayonnaise. The Brown Sugar Mayo should be smooth and golden brown.
Carolina Chow Chow
2 cups diced green cabbage
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow onion
1 cup apple cider vinegar
½ cup sugar
1 Tablespoon Salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1 Tablespoon turmeric
1 pinch crushed red pepper
- Combine the sugar, vinegar, salt, crushed red pepper, celery seed and mustard seed – bring the mixture to a simmer
- Add the diced vegetables and cook until the onions become translucent
- Add the turmeric and stir to incorporate. Cook for 3-5 additional minutes.
- Remove the chow chow from the pan and allow to cool to room temperature.
- Reserve the chow chow for the biscuits
*Note: any additional chow chow can be reserved in the refrigerator for 14 days. It is great as a condiment to smoked pork loin or a side dish to bbq chicken
Cold & Crisp Pickles
3 ½ Cup Water
1 ¼ cup white distilled vinegar
1 Tablespoon Kosher Salt
1 Tablespoon granulated sugar
1 sweet onion – julienne
2 each long English cucumbers, cut into ½ inch round slices
3 garlic cloves – smashed
1 Tablespoon mustard seed
1-2 pinches crushed red pepper
1 head of fresh dill
- Bring the water, vinegar, salt, sugar, chili, mustard seed & to a boil
- Add cut onion & smashed garlic and then Cool completely (preferably overnight)
- In a mason jar, place the cucumber slices in the jar covering them with the pickle liquid and leave covered in the liquid for at least 3 days.
Putting it all Together
- Cut the chicken breasts in two equal halves
- Combine the Texas Pete and buttermilk and soak the chicken bites in the spicy buttermilk for at least 24 hours.
- Remove the chicken from the spicy buttermilk and place on a seasoning plate (a dinner plate is okay). Carefully sprinkle the All South Chicken rub on the chicken, giving it a fair and somewhat aggressive dusting, if possible allow the spiced chicken bites to rest for 2 hours
- Lightly dust the chicken bites in the Dredging flour – be sure to coat the chicken bites equally, but do not over flour – less is more. If possible allow the chicken bites to rest for 1 hour.
- In a cast iron skillet or Dutch oven – heat the peanut oil to 300 degrees – carefully drop each piece of chicken into the cast iron. Once you have dropped in 4 pieces of chicken, set a timer to 2 minutes and cook the chicken. Remove the chicken after two minutes and place on an elevated rack on a baking sheet tray ensuring the final cooking temperature has reached 165 degrees. Set the chicken aside to be tossed in sauce before placing on the biscuit.
When Ready to Serve:
- Cut biscuits in half and place a pickle on the bottom on the biscuit
- Slather the top with brown sugar mayo
- Toss the fried chicken with the honey hot sauce and place on the pickle
- Using a small spoon, place a dollop of chow chow on the biscuit
- Finish the biscuit by placing the top with the brown sugar mayo on the chicken!