Dip the top of each round in melted butter and arrange on the baking sheet. Gather dough scraps and continue to make rounds. Cut into rounds, 2 1/2 inches in diameter. Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. (I ended up using two additional tablespoons, or half the unused cream.) If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Melt butter in a small pot or microwave dish, and set aside. Line a baking sheet with parchment paper. Enjoy and let me know if you love it as much as we did!įor the Biscuits* (taken from Smitten Kitchen – which looks a lot like the scone recipe I use from America’s Test Kitchen – both are awesome and yield similar results):Ģ cups (250 grams) all-purpose flour, plus more for dusting the surface The rest doesn’t take that long – about an hour from baking the biscuits through frying the chicken. Start this the night before you want to eat it so that you can get your chicken in the brine. It’s an old cracker (well, not literally, but the brand is old!) I can remember these crackers as a kid and I honestly hadn’t bought a box since, but for this little project, it’s well worth it. They have a sweet/savory flavor combo that I’ve tasted in other crackers, but this one, in my opinion, was the first of its kind and remains the best. Have you ever had Chicken in a Biskit crackers? If you haven’t, you should try them. And a made a side of carrot “fries” to go along with everything.
So we did it! Matt put the chicken thighs in the brine the night before but the meal itself took less than an hour from start to finish. And it really wasn’t that difficult! We had the idea a while back and thought it was too good of a play on words to not do it. It was one of the best little chicken sandwiches I’ve ever had. Served on top of a fluffy cream biscuit and finished off with a spread of salted maple butter. Buttermilk-brined chicken thighs, breaded in ground up Chicken in a Biskit crackers and fried.
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