Buttermilk biscuits
2 cups of all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 cup (one stick) cold unsalted butter, cubed
1 1/4 cup of buttermilk
1 egg whisked with 2 TBSP of milk
Honey
Preheat your oven to 325 F (220 C)
Mix the flour, baking powder, baking soda, and salt in a large bowl
Add the cold butter cubes into the flour mixture, Mix the butter into the flour with your fingers or pastry cutter until coarse crumbs form
Pour in the buttermilk and stir until combined
Turn the dough onto a lightly floured surface and knead to to bring it together
Roll out the dough to 1/2 inch thickness
Fold the dough into layers about 4-6 times
Use a cookie cutter or the top of a glass to cut out your biscuits
Place them onto a baking sheet
Brush with egg wash
Bake for 18-24 minutes or until biscuits are golden brown
Remove and baste with melted butter and honey
Chicken
cut up Chicken Breasts to fit the size of the biscuits
1 Cup of buttermilk
1 TBSP of hotsauce
1 1/2 cup of all purpose flour
1/2 cup cornstarch
1 TBSP of paprika
1 1/2 tsp of garlic powder
1 1/2 tsp onion powder
1 tsp black pepper
1 tsp salt
Neutral frying oil
Marinate the chicken in buttermilk, egg, and hot sauce for at least 30 minutes
Whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper
Take each piece from the buttermilk and press firmly into the flour mixture (dredge the chicken)
Dip the chicken back into the buttermilk quickly and return to the flour mixture and press again
Fry the chicken for 5 -7 minutes
Drain the chicken on a rack (not paper towels, it keeps it crispy)
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