Fried Chicken Biscuits With Hot Honey Butter

Too much baking powder in those biscuits. Usually 1 to 1 1/2 teaspoons per cup of flour so that means you would need 3 to 4 1/2 teaspoons, not 3 tablespoons (that's 9 teaspoons!!!) for this recipe. Even better, skip adding salt and baking powder and do the
smart southern thing and use self-rising flour. Works like a charm. Use the sugar if you want, but that's unnecessary.

The out-comes were wonderful! But, why not prepare the chicken first so that it can thoroughly cool as the biscuits are prepared? I worked the recipe that way and it seemed to flow more efficiently.

I agreed with Min and reduced the baking powder to three teaspoons. Other than that, I followed the recipe. The sandwiches were spectacularly good. Shatteringly crisp and well-seasoned crust, tender and juicy chicken. The kneading of the biscuit dough indeed made them less tender, as intended in order to work as a sandwich roll. And the honey butter added a nice zing. I served them with watermelon basil salad, cole slaw and quick fridge pickles. My guests loved it.

I agree with "Min." I have always used a 3 cup flour to 1 tablespoon powder ratio, sometimes a 3:1 1/2 ratio based on use. Ditto for recipes I've seen at Saveur and Fine Cooking. Even your recipe, A Master Recipe for Biscuits and Scones, NY Times, uses a 3:1 ratio.

My mother made delicious fried chicken by frying it a little bit in oil then putting it on a rack over a cookie sheet in the oven and finishing cooking it that way. Less greasy, cooked and moist all the way through.

No self-respecting Southerner puts sugar in biscuits OR cornbread!

Attn. NYT: Is there an option somewhere to print the introductory comments and/or Notes along with the recipe? I have not been able to find one, and sometimes it would be very useful.

I usually cut the biscuits into squares or diamonds with a sharp slicing knife, after I've patted out the dough and trimmed off the ragged edges. Much quicker, and no one has ever said, "Hey, these biscuits aren't round!"

I don't get why the NYT or its contributors can't get the grams/cups equivalent right. This happens often in NYT recipes. Case in point is the recipe here for biscuits with fried chicken. The recipe for the biscuit dough says to use 3 cups all-purpose flour or 450 grams equivalent. 1 cup of flour is generally 120 grams to 125 grams flour, depending on your source But here it's 150 grams. What gives???

I would have thought that went without saying. We're all adults here. You don't like red pepper? Leave it out. Me? I GOTTA add poultry seasoning to my chicken flour. No permission required. Adjust the seasoning as you like it.

Fry chicken by frying it a little bit in oil then putting it on a rack over a cookie sheet in the oven and finishing cooking it that way. Less greasy, cooked and moist all the way through. Substitute breasts for thighs.

Other than truly essential ingredients (think chicken for fried chicken, etc), I view the seasonings as suggestions, not commandments. I've cooked tons of these recipes, and haven't yet seen any of the authors in my kitchen enforcing the use of listed ingredients. You don't like spicy chicken? Don't add the cayenne. Recipes are starting points for your own experiments. Play with them as you like.

I think two teaspoons of baking powder and two teaspoons of sugar. I would also use buttermilk rather than whole milk. Buttermilk does something for biscuits that whole milk just can't do. By buttermilk, I don't mean adding vinegar or lemon to whole milk and waiting for it to curdle. I mean store bought buttermilk or if you're real lucky making your own from raw milk.

One caveat: many of the self-rising flours are made with bleached flour, and the bleaching process removes most of the flavor and nutrients. If you want a self-rising flour, look for one made with unbleached flour. White Lily has begun offering one, as have other companies.

Well my mom is from the south and she sure did. Matter of fact while I can tolerate a sugarless biscuit the same isn't true for cornbread.