My buddy Chris is a true North Carolina southerner from his light, easy drawl to his knowledge of traditional southern food. I mostly post gluten-free recipes here, but I would never dream of denying you good, gluten tolerant people Chris’ herbed southern biscuits. The aromas that filled the studio as they baked were absolutely torturous, and everyone in my family, including the little one, scarfed these down with joy and abandon!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup shortening
- ¾ cup milk
- 7 tablespoons of unsalted butter
- ½ cup Thyme pulled
- ½ cup Rosemary chopped
- ½ cup chive chopped
- 1 lb chicken thighs
- Pre-heat the oven to 450 degrees.
- Mix everything but the chicken into a bowl. I like to use a fork until the flour becomes doughy. Once it’s doughy place a towel over the bowl. Let it sit for 5 mins.
- As that is going on, take your chicken and salt or pepper to taste. Place the chicken in a cast-iron-skillet and put into the oven. It needs to bake for about 35 minutes to get crispy.
- While chicken is baking, flour a work surface. Take your dough out of the bowl and place it on the flour, roll out the dough a couple of times with a rolling pin. Be careful not to overwork the dough. Once the dough is about one inch thick use a cup or glass to make your biscuit. Be careful not to twist the glass or cup because that prevents rise on your biscuit.
- This recipe should make around 6-8 biscuits depending on how wide you cut the the biscuits. Once you have them cut place them on a cooking sheet. I like to spray it with oil before placement to prevent any sticking. Place them in the oven for 10-15 minutes or until slightly brown.
- Slice cooked chicken thighs and assemble on warm biscuits.