This is one BIG bad ass breakfast.
6 Tbsp. (3/4 stick) unsalted butter, cut into 1/2″ cubes
1/4 cup vegetable shortening or lard
4 cups all-purpose flour plus more
2 Tbsp. sugar
2 Tbsp. baking powder
2 tsp. baking soda
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1-3/4 cups buttermilk
Preheat oven to 400 degrees F. Place butter and shortening in freezer for 10 minutes.
Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20-25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
Transfer dough to a lightly floured surface. Pat out dough until 1″ thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4″-thick round. Using a 3″ biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
Place biscuits on a parchment paper-lined baking sheet, spaced 1″-2″ apart. Bake until golden brown and tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
Note: Can be made 8 hours ahead. Let cool completely. Store in airtight container.
Recipe for Fried Chicken
1-1/2 cups buttermilk
1 Tbsp. chopped fresh dill
3-1/2 tsp. kosher salt, divided
1-3/4 tsp. freshly ground black pepper, divided.
Large pinch of cayenne pepper
10 small boneless, skin on chicken thighs
Vegetable oil (for fying)
1 cup all-purpose flour
6 Tbsp. peanut oil
1 large egg
1 Tbsp. baking powder
1-1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
10 slices cheddar (optional)
Whisk buttermilk, dill. 1-1/2 tsp. salt. 1 tsp. pepper, and cayenne in a large bowl. Add chicken: turn to coat. Cover; chill at least 3 hours or overnight.
Pour vegetable oil in a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until 350 degrees F.
Whisk 1-1/4 cups water with remaining 2 tsp. salt, remaining 3/4 tsp. pepper, flour, and next 6 ingredients in a large bowl. Drain chicken well: pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch. Drain chicken on paper towels.
Recipe for Sausage Gravy
1/2 lb. breakfast sausage
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1/2 tsp. crushed red pepper flakes
Kosher salt, freshly ground pepper
Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; Set aside on a paper towel-lined plate to drain.
Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper.
Note: Can be made ahead 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.
Split biscuits in half; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Spoon Sausage Gravy over chicken. Place biscuit top over.