Spicy Biscuits Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
• Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Steps:

• 1. Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper, hot sauce, and red pepper flakes. Cook stirring until the meat is completely. Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in milk and Worcestershire sauce. Cook over medium-low heat until thickened. Add in salt and pepper, and serve over biscuits.

Steps:

• PREP/PREPARE
• THE MARINADE
• Gather and prep all your ingredients.
• Thoroughly combine all of the ingredients.
• Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
• Chef's Tip: Before adding the chicken to the marinade, cut into pieces that would fit nicely on a good Southern biscuit (I got six pieces).
• Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
• Chef's Note: The best time to perform the marinade is before you go to bed. In the morning they will be ready for breading and cooking.
• THE BREADING
• Gather and prep all your ingredients.
• Add all the breading ingredients into a large plate, and mix thoroughly.
• Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
• Thoroughly coat the chicken with the flour mixture.
• Allow the chicken to rest for ten minutes.
• Chef's Note: Repeat for the remaining chicken pieces.
• While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
• Add the chicken, and cook until nice and brown, about 3 minutes per side.
• Place the chicken on a paper towel to drain.
• PLATE/PRESENT
• Slice open your favorite Southern-style biscuit, and add the chicken.
• If you like you could add a nice fried egg. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

Steps:

• In heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside.
• In same skillet, combine soup and milk.
• Add mustard, seasoned salt and pepper.
• Bring to a boil and reduce heat.
• Add sausage and sour cream.
• Simmer until heated through - do not boil.
• Serve over warm biscuits.