Biscuit Love's 'The East Nasty' Biscuit Recipe
Up the breakfast ante with this mouth-watering fried chicken biscuit recipe from one of Nashville's favorite eateries.
- 1-1/2 tsp. instant dry yeast
- 1/4 cup warm water (around 115 degrees)
- 2 tsp. sugar
- 2 cups flour, soft winter wheat
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. sugar
- 1/3 cup butter, melted
- 1 cup buttermilk, full-fat
- 10 boneless/skinless chicken thighs
- 2 cups buttermilk
- 2 Tbsp. kosher salt
- 2 Tbsp. black pepper, freshly ground
- 2 tsp. granulated garlic
- 2 tsp. granulated onion
- 2 Tbsp. smoked paprika
- Peanut oil, enough for frying
- 1 cup all-purpose flour
- 1 large egg for each chicken thigh
- 1 tsp. baking powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. granulated garlic
- 1 tsp. granulated onion
- 1-1/2 cups water
- Sausage gravy
- Cheddar cheese
Preheat oven to 425 degrees.
Mix first three ingredients in a large bowl and allow yeast to bloom for 30 minutes.
Whisk together flour, baking powder, baking soda, salt and remaining one teaspoon of sugar. Add remaining ingredients and yeast mixture to dry ingredients, stirring with hands until just combined, being careful not to overwork the dough. Cover dough and rest in warm area for 30 minutes to rise.
Place dough on floured surface and roll out to 3/4-inch thick. Cut biscuits with biscuit cutter and nestle together on a buttered sheet pan. Brush tops with melted butter. Allow to rest and rise for 15 minutes.
Bake at 425 degrees for 12 minutes or until tops are golden brown. Remove from oven and brush immediately with butter.
Mix all ingredients except for chicken in a bowl. Add chicken and allow to brine overnight.
Add peanut oil to pan and place over heat. Using a deep fry thermometer, heat the oil to 350 degrees. Whisk next nine ingredients together. Remove the chicken from the brine and dry with paper towel. Dip chicken thighs into batter mixture and place chicken into hot oil being careful not to overcrowd. Fry for seven to eight minutes or until the internal temperature of the chicken in 165 degrees.
Slice biscuits in half. Place chicken onto biscuit and top with sausage gravy and cheddar cheese.