CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
CHICKEN BISCUITS
Steps:
- For the biscuits: Preheat oven to 400 degrees F.
- Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
- Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
- Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
- Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
- Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
- Bake 22 minutes.
- For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
- Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
- Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
- For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
- Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.
CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH
This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 1h30m
Yield 6
Number Of Ingredients 3
Steps:
- Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
- Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
- Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
- Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
- Bake at 400 degrees F (200 degrees C); see Cook's Note.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g
BEST CHICKEN 'N' BISCUITS
Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.
CHEF JOHN'S BUTTERMILK BISCUITS
Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."
Provided by MelRose
Categories High In...
Time 35m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6
CHEF JOHN'S REVISED CHICKEN & BISCUITS RECIPE - (4.3/5)
Provided by Babycatgrandma
Number Of Ingredients 30
Steps:
- DIRECTIONS: 1. Place chicken in large (9-quart) stock pot, pour in water, and drop in veggies & seasonings. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour or until chicken is done. 2. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside. 3. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, cayenne pepper, black pepper, thyme, rosemary and paprika. Mix in flour, stirring to coat vegetables with flour, about 3 minutes. Add half of reserved stock (1 quart) and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes. 4. Preheat oven to 400 degrees F (200 degrees C). 5. Stir milk into the sauce, and gently mix in the reserved chicken meat, Bring stew back to a simmer, and cook for 10 more minutes. Add frozen peas. Pop open the can of biscuits, separate, and place biscuits on top of stew. 6. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Be sure to place on rack just below center and watch carefully. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through. Private Recipe from Karen Brown Printed from Allrecipes.com 2/10/2013
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CHEF JOHN'S VERY BEST CHICKEN RECIPES
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- Chef John's Chicken and Mushrooms. View Recipe. The trick to this super-simple recipe is to sear the chicken to a beautiful brown crust and cook the mushrooms until they give off their natural juices.
- Quick Chicken Piccata. View Recipe. Chef John's chicken piccata has garnered well over 1,000 glowing reviews, and for good reason. It's as delicious as it is quick and easy to make, ready in less than 30 minutes.
- Korean Fried Chicken. View Recipe. Twice-frying chicken results in extreme crispy excellence on the outside and juicy, tender goodness on the inside. "I've always considered myself something of a fried chicken expert," boasts Chef John.
- Chef John's Tandoori Chicken. View Recipe. This is an easy variation on the Indian classic. The chicken is marinated in yogurt and a terrific mix of spices.
- Chef John's Peanut Curry Chicken. View Recipe. This composite curry draws from many influences. The result is a wonderful combination of flavors, spices, textures, and colors.
- Chef John's Salt Roasted Chicken. View Recipe. Remember the chicken and mushroom recipe above that only calls for a few ingredients? Here we go again. "This is one of those rare recipes where the name is the same as the ingredient list," says Chef John.
- Chef John's Chicken a la King. View Recipe. "This classic comfort-food recipe is easy to adapt," says Chef John. "You can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand.
- Chef John's Chicken Parmesan. View Recipe. With this chicken Parmesan, Chef John is shooting for something a little different. Unlike many restaurant preparations, Chef John's method doesn't overwhelm the chicken with sauce and cheese.
- Grilled Five Spice Chicken. View Recipe. Chef John's version of a popular Southeast Asian grilled chicken dish features Chinese 5-spice seasoning (along with lime juice, ginger, garlic, chile sauce, fish and soy sauces, and rice vinegar).
- Chicken Kiev. View Recipe. So remember the chicken and mushrooms recipe and the salt-roasted chicken recipe above that were super easy to make and required just a few ingredients?
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