Nashville House Fried Biscuits Recipes

SIMPLE NASHVILLE HOT CHICKEN BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
• Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
• Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
• Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
• Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

NASHVILLE HOUSE FRIED BISCUITS

Steps:

• Add yeast to warm water as directed on package.
• Add other ingredients, till mixed.
• Let dough rise.
• Work into biscuits.
• Heat oil to slightly hotter than 350 degrees.
• Drop into hot fat.
• This recipe will make about 7 dozen biscuits.
• They can be frozen individually and stored in plastic bags.
• When you work them, don't let the biscuits rise to high.
• If fat is too hot, the biscuits will be soggy in the center.

THE NASHVILLE HOUSE FRIED BISCUITS

Steps:

• In a large bowl, dissolve yeast in warm water.
• Stir in other ingredients, and enough flour to form a soft dough.
• Knead lightly for 5 or 6 minutes then form into a ball.
• Let dough rise till doubled, 40 - 60 minutes.
• Punch down dough and turn out onto a lightly floured surface.
• Roll out to 1/2" thickness and cut with 1 1/2" biscuit cutter.
• Let biscuits rise for 15 - 20 minutes while frying oil/fat heats.
• Heat frying oil/fat to just over 350 degrees F.
• If fat is too hot, the biscuits will be soggy in the center.
• Drop biscuit into the hot fat, a few at a time.
• Fry for 1 or 2 minutes till golden on the bottom.
• Flip each biscuit over (if it doesn't flip by itself!) and fry until golden brown.
• Drain on absorbent paper.
• Cut a biscuit open to check for doneness, and adjust frying time if needed.
• Serve warm with lots of apple butter, to be authentic.
• These freeze well - just reheat wrapped in foil in a warm oven.

NASHVILLE HOT CHICKEN AND BISCUITS

Steps:

• Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
• Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
• Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
• Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
• Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.