Cheddar Drop Biscuits with Sausage Gravy and Hot Honey
- Level: Intermediate
- Total: 10 hr 25 min (includes marinating time)
- Active: 1 hr 25 min
- Yield: 6 servings (15 biscuits)
- Level: Intermediate
- Total: 10 hr 25 min (includes marinating time)
- Active: 1 hr 25 min
- Yield: 6 servings (15 biscuits)
Ingredients
Cheddar Drop Biscuits:
Sausage Gravy:
Hot Honey:
Fried Chicken Tenders/Marinade:
Dredge:
To Finish:
Directions
Special equipment:
an immersion blender; a deep-fry thermometer- For the Cheddar drop biscuits: Preheat the oven to 400 degrees F.
- Using the medium holes on a box grater, grate the butter and place it in the freezer. In a large mixing bowl, thoroughly mix the all-purpose flour, kosher salt, baking powder, baking soda and Cheddar. Fold in frozen grated butter, then the buttermilk. Using a 4-ounce scoop, scoop and drop the biscuit mixture onto a greased, lined baking sheet. Place in the oven and bake until golden brown, about 11 minutes.
- For the sausage gravy: Place a medium saucepan over medium heat. Add the breakfast sausage, breaking it apart with a spoon, until fully cooked. Remove from the pan and strain off the excess fat; set aside. Using the same saucepan over medium heat, add the butter and let melt. Add the quick-mixing flour and continue to cook until golden brown and a thick paste forms. Slowly add the milk and heavy cream, whisking constantly to prevent clumps, until well combined. Add the salt, Worcestershire, garlic powder, onion powder, pepper and hot sauce. Add back the fully cooked breakfast sausage. Bring the gravy to a simmer, then set aside.
- For the hot honey: Place a medium saucepan over medium heat. Add the jalapeños and Fresnos and sweat until toasted, 1 to 2 minutes. Add the honey and bring to a simmer for 20 minutes. Using an immersion blender, blend the honey together with the peppers for 1 to 2 minutes, then let cool to room temperature. Strain through a fine mesh strainer and set aside until ready to use.
- For the fried chicken tenders/marinade: In a medium bowl, whisk together the buttermilk and egg until combined. Mix in the hot sauce, then add the chicken tenders and place in the fridge to marinate overnight.
- For the dredge: Place the all-purpose flour, quick-mixing flour, cornstarch, garlic powder, onion powder, paprika, salt and pepper in a large mixing bowl and whisk until completely combined. Place in a shallow tray for dredging.
- To finish: Heat a large stockpot with the canola oil to 350 degrees F.
- Working in batches, take a few chicken tenders from the marinade and place in the dredge; toss until completely coated. Gently drop the breaded chicken tenders into the hot oil and cook until the internal temperature reaches 165 degrees F. Place on a cooling rack to keep crispy. Repeat until you have cooked all the chicken.
- To assemble, first place down a warm drop biscuits and top each with 2 ounces gravy. Place crispy chicken tenders on top of the gravy. Using a squeeze bottle or spoon, drizzle warm hot honey over top of the chicken and biscuits. Garnish with a pinch of chopped chives and a pinch of flaky salt. Enjoy!
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