![]() ![]() If you have plans to make this chicken dish, save a good amount of chicken skin, or ask the butcher to reserve at least a pound of chicken skin for you. Serve them hot (or warm) with honey, butter, or another topping of your choice. Bake them for around 15 minutes, or until they have turned golden brown on the outside. Put your biscuits into your prepared baking dish and brush the tops with melted butter. You can make them round or square, but try not to manipulate them too much, so that it doesn’t affect the end result. Place the dough on a well-floured surface and pat it into a thickness that you would like your biscuits to be – I’ve found that around 1/2 inch to 1 inch works best. If it’s too wet, add some flour a tablespoon at a time until the consistency is right. Step 5: Make your doughĬheck your dough to see if it requires more flour. Step 4: Cut the chicken fatĬut the chicken fat into the flour using a pastry cutter or a butter knife. Toss in bits of crispy chicken skin and mix once again, so they are evenly distributed. Put all the remaining ingredients into a large bowl and whisk them to ensure they’re combined fully. Heat your oven up to 450 degrees F and place parchment paper on your baking sheet. Melt 2 tablespoons of butter and add 1/2 teaspoon garlic powder and 1/2 teaspoon poultry seasoning. 1¼ cup buttermilk, cold from the fridge Directions: Step 1: Melt.½ cup frozen rendered chicken fat, cut in cubes (chicken fat softens quickly).½ cup crispy chicken skin bits – optional.Notes Chicken In A Biskit Recipe – 1 Ingredients:. ![]()
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