Chicken Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 teaspoons baking soda 
• 1.8 teaspoons pepper black divided freshly ground
• 10 small strips. boneless
• 1.5 cups buttermilk 
• 1.3 teaspoons ground pepper 
• 10 slices cheddar cheese 
• 1 large eggs 
• 1 cup flour all-purpose
• 1 tablespoon optional: dill fresh chopped
• 0.5 teaspoon garlic powder 
• 3.5 teaspoons kosher salt divided
• 0.5 teaspoon onion powder 
• 6 tablespoons vegetable oil; peanut oil preferred 
• 2 tablespoons sugar 
• 6 tablespoons butter unsalted cut into 1/2" cubes ()
• 10 servings vegetable oil for frying
• 0.3 cup shortening 

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• baking paper
• oven
• whisk
• wire rack
• pot

Directions

1. Preheat oven to 400°F.
2. Placebutter and shortening in freezer for10 minutes.
3. Blend 4 cups flour and next 5 ingredientsin a food processor.
4. Add butter and shortening.Pulse mixture until it resemblescoarse meal, 20–25 pulses.
5. Transfer mixtureto a large bowl. Gradually add buttermilkwhile tossing mixture with a fork (mixturewill not be completely incorporated). Kneadin bowl with lightly floured hands just untildough forms, about 3 turns.
6. Transfer dough to a lightly flouredsurface. Pat out dough until 1" thick. Lift1 side and fold it over. Gently repeat 5 moretimes.
7. Roll dough to 3/4"-thick round. Using a3" biscuit cutter, cut biscuits from dough.Gather scraps and repeat patting out andcutting biscuits for a total of 10 biscuits.
8. Place biscuits on a parchment paper–lined baking sheet, spaced 1"–2" apart.
9. Bakeuntil golden brown and a tester insertedhorizontally comes out clean, 12–15 minutes.
10. Transfer biscuits to a wire rack; let coolslightly.
11. Serve warm or at room temperature.DO AHEAD: Can be made 8 hours ahead.
12. Let cool completely. Store airtight at roomtemperature. Rewarm before serving.
13. Whisk buttermilk, dill,1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in alarge bowl.
14. Add chicken; turn to coat. Cover;chill at least 3 hours or overnight.
15. Pour vegetable oil in a large pot to adepth of 2". Attach a deep-fry thermometerto side of pot.
16. Heat oil over medium heatto 350°F.
17. Whisk 1 1/4 cups water with remaining2 teaspoons salt, remaining 3/4 teaspoon pepper, flour,and next 6 ingredients in a large bowl.
18. Drainchicken well; pat dry with paper towels.Working in batches, dip chicken into batter.Fry chicken, turning occasionally, until skinis crispy and golden brown and chicken isjust cooked through, 9–12 minutes perbatch.
19. Drain chicken on paper towels.
20. Split biscuits in half; place 1 bottom halfon each plate. Top each with a cheese slice,if desired, then a chicken thigh. Spoon
21. Sausage Gravy over chicken, if desired.
22. Placebiscuit top over.