In order to have good fried chicken, you should wash and season the bird the morning you’re preparing it for dinner. Don’t wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.
Paula Deen quotes
Sometimes all it takes is a beautiful magazine cover to inspire one to try a couple of new recipes and today the recipe for grown-up “Fried chicken with paprika and honey butter” from this month’s from Fine Cooking magazine screamed for biscuits and so we had them… pimento cheese biscuits adapted from Savor the South by Belinda Ellis a very easy biscuit recipe and so tasty dipped into the fried chicken pan gravy. I think that remaining sliced biscuits with a thin slice of country ham would make a great breakfast or lunch as would a fantastic Biscuit BLTs…lunch!
Pimento Cheese Biscuits
Makes about 12 biscuits
2 cups White Lily self-rising flour
2 tsp. sugar
1 tsp. freshly ground black pepper
¼ tsp. cayenne pepper
a sprinkling of a favorite Cajun spice
¼ cup Duke’s mayonnaise
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 tbsp. diced pimentos or roasted peppers (I had a bit more)
Melted butter for brushing the tops
Preheat the oven to 450º degrees. Coat a baking sheet with nonstick spray or line the sheet with parchment paper. In a large mixing bowl, whisk together flour, sugar, black pepper, cayenne pepper,and Cajun spice if using. Stir in mayonnaise and milk until the flour is moistened. Stir in cheese and pimentos. Drop by heaping tablespoons onto prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until golden brown. Brush the tops with melted butter.
Look for the August-September Fine Cooking for more fabulous fried chicken recipes…