Lunch: Chicken Biscuits

Recipe by John Currence Really good fried chicken and really good biscuits—together, they're like Wonder Twin powers," says chef John Currence, owner of Big Bad Breakfast in Oxford, MS. For a no-fry, old-school treat, split biscuits and smother with Saus

Ingredients

6 tablespoons (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 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 3/4 cups buttermilk

Instructions

Preheat oven to 400 °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 a tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely. Store airtight at room temperature. Rewarm before serving.

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