CHARLOTTE, N.C. – Chef Troy revisits his 2 recipes with 4 ingredients segment with buttermilk chicken biscuits and chicken and dumplings.
Chef Troy is preapring today’s recipes with Swiss Diamond Cookware. Find out more about Swiss Diamond Cookware at their website swissdiamond.us.
Click HERE to purchase Chef Troy’s cookbook “Pseudo Southern.”
Buttermilk (Chicken) Biscuits
• 1 ¾ Cups-Self Rising Flour
• 1 Teaspoon-Salt
• 8 Tablespoons/1 Stick-Unsalted Butter-very cold
• 1 Cup-Buttermilk
• 4 Tablespoons-Unsalted Butter-melted
Directions
1. Preheat oven to 425 degrees.
2. Combine flour and salt until well combined.
3. Cut butter into small pieces and work into flour mixture with fork/fingers until only small pea sizes pieces remain.
4. Add milk, begin to combine, once dough comes together place on flour board.
5. Dust with flour, fold together 5/6 times just until dough starts to come together, adding more flour if needed.
6. Gently flatten dough into a rectangle 1” thick.
7. Using a floured knife cut biscuits into 12 squares.
8. Place on a sheet tray, brush with melted better and let rest for 3-5 minutes.
9. Bake until golden and fluffy, about 12-14 minutes, rotating about half way.
10. Remove from oven and immediately brush with remaining melted butter and serve.
Chicken Biscuits
• 3 Cups-Self Rising Flour
• To Taste-Cajun Seasoning
• 3 Cups-Buttermilk
• 6 Each-Boneless Chicken Thighs
• Canola Oil
• ½ Recipe-Buttermilk Biscuits
Directions
1. Make Biscuits according to recipe above
2. Warm a few inches of canola oil in an iron skillet or deep stock pot to 360 degrees.
3. Season chicken with Cajun seasoning.
4. Place flour in a bowl and season with Cajun seasoning.
5. Place buttermilk in a bowl.
6. Dredge chicken in buttermilk, let excess drip off and dredge in flour.
7. Shake off excess and place in oil.
8. Fry until cooked all the way through and a deep golden brown, 4-6 minutes.
9. Remove and drain on a paper towel lined plate.
10. Half biscuit top from bottom, add mayo, hot sauce or whatever condiment desired, top of biscuit and serve.
Chicken and Dumplings
• 1 Whole Chicken-or cut into pieces
• 3 Tablespoons-Unsalted Butter
• 1/4 Cup-Carrots-peeled, small dice
• 1/4 Cup-Onions-small dice
• 1/4 Cup-Celery-small dice
• 2 Cloves-Garlic-fine dice
• To Taste-Chef Troy’s Spice Mix
Dumplings
• 1 ½ Cups-Self-Rising Flour
• To Taste-Kosher Salt/Black Pepper
• 3 Tablespoons-Unsalted Butter
• ¾ Cup-Buttermilk
Directions
1. Melt one tablespoon in a Dutch oven or thick bottomed pot over medium heat.
2. Season chicken with Spice Mix and place in pot breast side down.
3. Brown chicken on all sides, remove from pot and place on a plate.
4. Melt remaining butter in pot, add vegetables and cook to soften, 3-5 minutes.
5. Add chicken back to pot, cover with water and bring to a boil.
6. Lower heat and simmer until chicken is tender and falling off the bone, 45 minutes to 1 hour.
7. Remove chicken from pot, leaving broth in pot at a simmer.
8. Remove skin from chicken, pick off meat and place on a plate, discard skin and bones.
9. Make dumplings by combining flour/salt, smash in butter and combine with buttermilk.
10. Dumpling batter should be moist and slightly loose.
11. Add dumpling batter using a spoon to simmering broth.
12. Dumplings will over in size, only add a few at time to make sure they don’t stick together.
13. Once dumplings are all floating cover and remove from heat and let stand for 5 minutes.
14. Carefully remove from pot with slotted spoon.
15. Place in center of individual bowls and cook any remaining dumpling batter.
16. Ladle broth/chicken over dumplings and serve.
