MYOB (MIND YOUR OWN BISCUITS)
aka: Strawberry Biscuits with Chicken-Skin Candy
Yeah, yeah, so your last friendship was oh-so good. Like, good-good. Chicken-and-waffles good. But now your waffle is gone (or maybe your chicken?), and you’re like, “boo-hoo” no more chicken and waffles. *sheds single tear* STOP! Replace that soggy ex-Eggo with a fresh, super-hot biscuit. K? You’re welcome.
BISCUITS
- 2 cups all-purpose flour
- 2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 1/2 cups heavy cream
- Sugar, for sprinkling
- Crank oven to 425°F, and then line a cookie sheet with Silpat® or parchment paper.
- In a large bowl, mix all dry ingredients (flour, salt, baking powder, and sugar). Then add cream, and — guess what? — mix again!
- Using an ice-cream scoop or a large cookie scoop, plop mounds of dough onto the prepped sheet. Then flatten those little suckers with your palm to about 1-inch thick. Sprinkle with sugar, if desired.
- Bake for about 15 minutes or until golden. (Serve HOT-HOT-HOT!)
JAM
- 1 cup strawberries, pureed
- 1 cup granulated sugar
- 1/4 cup apple-cider vinegar
- 1 teaspoon pectin, powdered
- 1 cup strawberries, diced
- Salt & black pepper, to taste
- In a medium-ish saucepan, heat 1 cup of pureed strawberries, 1/2 cup of the sugar, and the vinegar until hot.
- Stir in the powdered pectin and another 1/2 cup of sugar. While whisking, heat to boil, then simmer for about 3 minutes. Remove from heat.
- When cooled to room temp, dump in diced strawberries and salt & black pepper. Whisk together. Refrigerate till needed and before you eat the whole GD bowl.
ICING
- 2 cups powdered sugar
- 1 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup maple syrup
- In a just-right bowl, stir all that stuff together until spreadable. Easy-peasy!
CHICKEN-SKIN CANDY
- 1/2 pound chicken skin (about 3-thighs worth)
- Granulated sugar
- Kosher salt
- Freshly ground pepper, to taste
- Crank up oven to 350°F. Trim excess fat from chicken skin and then cut into 3-inch pieces.
- Dredge skin in sugar, and then season with salt & pepper.
- Flatten, flesh-side down, on a parchment paper-lined baking sheet. Top with another sheet of parchment and baking sheet (to keep skin from curling).
- Bake until browned and crispy and WTF-is-this-gloriousness enlightenment, about an hour.
- Remove top baking sheet and paper and let cool 10 minutes.
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HACK IT When baking chicken skin candy, be careful not to burn the sugars It should be light golden brown. |
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TIP Bake skin-candy ahead of time and store it in an airtight (and skin-burglar proof) container in the fridge for 1–2 days. |
To Assemble
- Split hot biscuits!
- Scoop strawberry filling onto a biscuit, and serve with a dollop of maple icing and chicken-skin candy. Heck yeah!