We've declared August 11-22 Fried Chicken Fortnight. Watch this space for two full weeks of recipes, chicken talk, chef tips and more.
You simply cannot eat fried chicken without a proper biscuit.
They're one of those things that I can eat about six of in one setting. I might regret it about an hour later, but it's worth every flaky, buttery bite.
Here we've got a classic buttermilk biscuit that took time to perfect: Our kitchen assistant Grace Roth tested the recipe over and over again until she got just the right light golden brown top and layers of fluffy goodness.
Watch out: You might be tempted to eat six of them, too.
We've got birds on the brain—so much so that we're throwing a big party celebrating fried chicken. Get more details here.
Recipe from the Tasting Table Test Kitchen
Yield: 10 biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
4 cups flour, plus more for dusting
1 tablespoon baking powder
1½ teaspoons salt
¼ teaspoon baking soda
2 teaspoons sugar
2 sticks of chilled butter, cut into ½-inch cubes
1 cup plus 1 tablespoon chilled buttermilk
1 egg, beaten
Flakey sea salt, such as Maldon
1. Preheat the oven to 400°. In a food processor, pulse the dry ingredients with the butter until a crumbly texture forms but there are still small pieces of butter throughout the mixture.
2. Transfer the butter mixture to a large bowl. Using a fork, stir in the buttermilk until there are only a few dry spots left and a dough has formed. Using your hands, lightly knead the dough until it begins to hold together.
3. Transfer the mixture to a floured cutting board and, working quickly, press the dough until ¾ inch thick. Cut out biscuit rounds using a 3-inch ring mold (makes around 10 biscuits).
4. Place the biscuits on a parchment-lined sheet tray. Brush the tops with the beaten egg wash and sprinkle with sea salt. Bake until light golden brown on top, about 15 minutes. Serve warm.
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