chicken biscuit

 

A crackly sound can instigate a refined texture.

A neat stack of fallen leaves can rekindle a technique.

A written word can invoke comfort and pleasure.

:: Biscuit ::

 

Thanks John Paul and Nathan. This one is for you.

makes 12 2" biscuits

3 oz (85.5g) rendered chicken fat

3 oz (85.5g) unsalted butter

8 oz (228g) unbleached all-purpose flour

1/2 tsp (3.55g) salt

1 tsp (4.75g) baking powder

1/8 tsp (1.15g) baking soda

6 oz (170.5g) cold buttermilk

2 oz (57g) chicken skin croquant powder

Melt the butter with the chicken fat and pour into a small plastic container. Freeze until solid. 

In a large mixing bowl, combine the flour, salt, baking powder and soda. Toss together with a fork to combine. Pop the butter/chicken fat out of the container and cut into 1/2" cubes. Add to the dry ingredients and toss to coat. With your fingers or a pastry blender, cut or rub the butter cubes to half of their size, constantly tossing and blending into the dry ingredients. Pour in the buttermilk and combine just until a rough dough has formed. Turn dough out onto a lightly floured surface and pat into a rectangle. Lightly flour the top of the dough and roll out into a 1/2" thick rectangle. Fold top third of dough over, followed by the bottom third. Turn the dough 45 degrees clockwise. Repeat rolling and folding. Wrap in plastic wrap and chill for 20 minutes. Unwrap and repeat the rolling and folding 2 more times for a total of 4 turns. Re-wrap the dough and let chill for 20 minutes more.

Preheat the oven to 400F (205C). Unwrap the dough and roll out into an 8"x6" rectangle, about 3/4" thick. Cut into 12 2" square biscuits. Spread the chicken skin croquant out on a shallow dish. Place each biscuit, bottom-side-down, onto the croquant and press firmly on the top to adhere. Place each biscuit, croquant-side-up, on a baking sheet that has been lined with silpat or parchment, about 1" apart. Chill for 20 minutes.

Bake for 12-15 minutes, or until golden brown.