An American “biscuit” is distinctly different from the biscuits (or cookies) we know. With the texture of a scone, this rich and crunchy bread should be loaded up with cheese sauce. 

Southern chicken biscuit sandwich 

Serves 2-3 

Ingredients 

For the biscuits 

2 cups (300g) self-raising flour
2 tsp (10ml) salt
Milled pepper
1 tsp (5ml) garlic powder
Handful chopped herbs (dill, chives or parsley work well)
½ cup (125g) butter, ice cold 
1 cup (250ml) buttermilk
1 egg, whisked  

For the crumbed chicken 

4 chicken breast fillets
Salt and milled pepper
1½ cups flour
2 tsp smoked paprika
1 tsp cayenne pepper
2 cups buttermilk 

For the cheese sauce 

60g butter
60g flour
Salt
3 cups milk
2 cups grated Cheddar 
American yellow mustard
4 fried eggs
Butter lettuce and salad tomatoes (optional) 

Method 

1. For biscuits, combine dry ingredients and herbs. Grate butter into dry ingredients and herbs.
2. Grate butter into dry ingredients. Add buttermilk and mix lightly until the dough comes together.  
3. Turn out onto a work surface and create a thick (about 6cm-high) dough.
4. Cut out two 8cm circles using a cookie cutter, keeping the height. (Reshape and repeat with remaining dough.)
5. Place on a lined baking tray and chill for 15 minutes.
6. Brush tops of biscuits with egg and bake at 180°C for 20–25 minutes, or until golden brown. Cool and set aside.
7. For the chicken, flatten breasts (using a meat mallet or rolling pin) and season.
8. Combine flour, seasonings and cup buttermilk, mixing to create flakes.
9. Dip chicken in remaining buttermilk and then in flour mixture. Repeat to create a second coating. Place in a single layer in the fridge and chill for 15 minutes for crumb to set.
10. Shallow-fry chicken over medium heat for about 5 minutes a side, or until golden. Drain on kitchen paper and season again while hot. 
11. To make cheese sauce, heat butter in a pot until melted. Add flour and whisk to create a roux. Gradually add the milk while whisking continuously. Bring to the boil, whisk in cheese and cook for 3 minutes.
12. To assemble, slice open biscuits and spread mustard over both halves then top bottom half with fried chicken, cheese sauce and a fried egg. Sandwich closed and serve. 

Recipes and styling: Liezl Vermeulen 

Photographs: Zhann Solomons 

Also read: 3 yummy fried chicken recipes

The post Southern chicken biscuit sandwich  appeared first on MyKitchen.

There’s nothing quite as comforting as some Southern-style treats! Give these traditional biscuits with gravy a try with some parsley and fried eggs.

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
For the biscuits
2 cups flour
4 tsp baking powder
Pinch bicarbonate of soda
3 tbsp butter, cubed
1 tbsp vegetable oil
½ cup buttermilk
½ cup milk
For the gravy
½ onion, finely chopped
500 g pork sausages, casings removed
5 tbsp flour
3 cups milk
2 tsp gravy powder
1 tsp water
1 tbsp chopped thyme
1 tbsp chopped parsley

METHOD
For the biscuits
1. Preheat oven to 200ºC. Line a baking tray.
2. Sift together the dry ingredients, then rub in the butter and oil until it resembles crumbs.
3. Whisk the buttermilk and milk together, then add it to the flour mixture.
4. Turn out onto a lightly floured surface and gently press out until it is 2.5 cm thick.
5. Use a round cookie cutter to cut biscuits from the dough and arrange on the prepared tray.
6. Brush the top with extra milk and bake for 15 minutes.
For the gravy
1. Heat some oil in a pot over medium heat and fry the onions for 5 minutes, until golden.
2. Add the sausage and fry for another 5 minutes.
3. Reduce the heat and add the flour. Add the milk and stir until thickened.
4. Mix the gravy powder and water. Add it to the pot and cook, stirring, for another 3 minutes.

Recipe & styling: Dylan Norton
Photography: Samantha Pinto // HMimages.co.za

Is there anything more comforting or iconic than Southern fried chicken?

The post Southern-style biscuits with gravy and fried eggs appeared first on MyKitchen.

Texas is known for its fried chicken and spice, which is what makes this Southern fried chicken burgers with slaw absolutely divine!

MAKES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the fried chicken
2 cups buttermilk
2 tbsp Cajun spice
4 chicken breasts
2 cups flour
1 tbsp baking powder
1 tbsp garlic powder
Vegetable oil to fry
For the slaw
½ green cabbage, thinly sliced
3 spring onions, thinly sliced
3 celery stalks, thinly sliced
½ bulb fennel, thinly sliced
2 jalapeños, thinly sliced
2 tbsp mayonnaise
Zest and juice of 1 lime
2 tbsp roughly chopped coriander
2 tsp red-wine vinegar
To assemble
4 burger buns, halved and toasted

METHOD
For the fried chicken
1. Preheat oven to 180°C. Line a baking tray with foil.
2. Mix together the buttermilk and Cajun spice. Add the chicken, turning to ensure it is coated well and allow to marinate for at least 1 hour.
3. Combine the remaining ingredients in a large bowl to make dry coating.
4. Dip marinated chicken into the dry coating, then into leftover marinade, and then into the dry coating again.
5. Heat enough vegetable oil in a pan to shallow fry. Cook each chicken breast for 4 minutes per side. Transfer to the prepared baking tray and bake for 10 minutes.
For the slaw
1. Combine all the ingredients and refrigerate for at least 20 minutes before assembling your burgers.
To assemble
1. Top each burger bun with a piece of fried chicken, followed by a generous heap of slaw. Sandwich closed.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Southern fried chicken burgers with slaw appeared first on MyKitchen.