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Sunday Chicken Biscuit

Sunday Chicken Biscuit
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Sunday Chicken Biscuit

sunday-chicken-biscuit

​This recipe, by Patrick McCormic, won 3rd place in the 2017 Loveless Cafe Biscuit Contest at the Williamson County Fair.

Bacony-Sweet Biscuits

Ingredients

Directions

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper; set aside.
  3. In a large bowl, cut in the flour, shortening, and lard until mixture forms soft pebbles.
  4. Pour in buttermilk ​and mix until just together.
  5. Roll dough out onto a floured surface and knead 4-6 times, it should be fairly loose.
  6. Pat dough out to a 1/2 - 3/4 inch thickness.
  7. Cut your biscuits with your favorite size round cutter and place them on your prepared baking sheet.
  8. Melt the butter and the maple syrup and stir together. Lightly brush the tops of the biscuits.
  9. Place in preheated oven and bake for 10 - 12 minutes or until golden brown.
  10. Brush the biscuits with the butter and maple syrup mixture again.

Buttermilk Fried Chicken Thighs

Ingredients

Directions

  1. Combine buttermilk, hot sauce and chicken thighs​ in a freezer bag. Close the bag, squeeze out as much air as possible, shake vigorously.
  2. Refrigerate for 2 or more hours, preferably overnight.
  3. Combine flour, pepper, paprika, garlic powder and salt in a wide bowl; set aside.
  4. Heat up shortening in a cast iron skillet over medium heat.
  5. Toss the chicken thighs into the flour mixture and gently place in the skillet.
  6. Fry 4 minutes on each side gently moving the chicken every 30 seconds to cook evenly.
  7. Allow the thighs to rest 10 minutes before serving.

Sunday Chicken Biscuit Assembly

Ingredients

Directions

  1. ​Split your homemade Bacony-Sweet Biscuits in half.
  2. Cut your chicken thighs to fit your biscuit.
  3. Fill your biscuit with the chicken thigh pieces.
  4. Enjoy!