Normally, my husband takes over the kitchen for his ceremonial weekend cooking and I have no say whatsoever on what he whips up. This weekend, however, I proposed we join forces to make something different. He agreed and we began planning our menu.
My recommendation was…wait for it…a chicken biscuit. Random I know. But I was craving a particular chicken biscuit they sell at a tiny eatery in Brooklyn called Pies ‘n Thighs. It consists of a fried cutlet on a biscuit with hot sauce and honey butter. The flakiness of the biscuit combined with the sweet butter, the tanginess of the hot sauce and the crunchiness of the fried chicken is to die for. It also contains your week’s worth of calories. But It’s worth every single one. Trust me. End result: we decided to make our own version of this artery clogging delicacy.
As the baker, I was responsible for the biscuits, and my other half will be in charge of the fried chicken on Saturday. I decided to get a head start with the baking portion, so here it is. Rather than make classic biscuits, I added a a bit of a twist with cheddar and dill.
These biscuits are flaky, rich and full of flavor. The sharpness of the cheddar contrasts perfectly with the herbal dill. I think they’ll also compliment the honey butter and chicken very nicely. But we’ll know more about how the biscuits, chicken, honey butter and hot sauce all come together on Saturday when we make our big breakfast feast. Stay tuned for the complete chicken biscuit meal.
For now, here’s the cheddar dill biscuit recipe for you to indulge in. They’re so flavorful they’re great on their own too. Whether you serve them plain, with honey or with butter, eat them solo or with your meal, this is one tasty, cheesy, melt in your mouth pastry you’ll enjoy.
One side note on these biscuits. You may (or may not) notice in the pictures that the biscuits are different sizes. It’s not an optical illusion. I did in fact make two different sizes — small and large. For the small ones I used a 2″ round cookie cutter (like the recipe calls for below) and rolled the dough to about 1/2″ thick. They’re almost like biscuit cookies. Great for snacking or as a side for tea. For the larger ones I used a 3″ round cookie cutter and rolled the dough to about 1″ in thickness. These are the ones we’ll use for our chicken biscuits on Saturday.
~ 2 cups all-purpose flour
~ 1 tablespoon baking powder
~ 1 teaspoon kosher salt
~ 12 tablespoons (1 1/2 stick) cold, unsalted butter, diced
~ 2 tablespoons fresh dill, chopped
~ 1 cup cheddar cheese, grated
~ 2 extra large eggs, lightly beaten
~ 1/2 cup cold heavy cream
~ 1 egg beaten with milk for egg wash
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Sift the flour, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low-speed until the butter is the size of peas. Add the cheddar and dill and mix until just combined. Combine the eggs and heavy cream in a measuring cup and, with the mixer on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
Dump the dough out onto a floured surface. Flour a rolling-pin and roll the dough 3/4″ to 1″ thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 – 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and place in the oven. Bake for 15 – 20 minutes, until tops are browned and the insides are fully baked. Cool on the pan.