MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scott Vivian's Beastwich
Categories: Breads, Poultry, Cheese, Sauces
Yield: 5 Servings

MMMMM----------------RACHELLE'S BUTTERMILK BISCUI---------------------
2 c All-purpose flour
2 1/2 ts Baking powder
1 ts Baking soda
1 1/2 ts Granulated sugar
3/4 ts Salt
1/4 ts Ground black pepper
1/4 c Unsalted butter, cold
3/4 c Buttermilk
1/4 c 35% cream; plus more

MMMMM-----------------------PIMENTO CHEESE----------------------------
1/2 lb Cheddar cheese; grated
2 oz Cream cheese; softened
1 ts Ground black pepper
1/2 c Roasted red pepper; chopped
1/2 c Mayonnaise
1 ts Sugar
1/4 ts Cayenne pepper
Tabasco sauce

MMMMM-----------------------SAUSAGE GRAVY----------------------------
1 lb Pork sausage
1/2 Yellow onion; fine chopped
8 cl Garlic
1/2 ts Ground black pepper
4 c Whole milk
Salt

MMMMM------------------FRIED CHICKEN & ASSEMBLY-----------------------
6 Boned chicken thighs
Buttermilk; for dredging

RACHELLE'S BUTTERMILK BISCUITS: Set oven @ 400ºF/205ºC.

In a large bowl, sift together flour, baking powder, and baking soda.
Stir in sugar, salt, and pepper. Using the large holes on a box
grater, grate butter into the dry mixture. Mix with fingertips until
mixture resembles a coarse meal. Slowly add buttermilk and 1/4 cup of
cream, working mixture together with hands until a firm dough forms;
do not overwork dough. Roll dough on a floured work surface to 3/4"
thick.

Using a floured 2 1/2" round cookie cutter, cut out scones and place
on a parchment-lined baking sheet 1 1/2" apart. Press dough scraps
into a ball and repeat.

Brush biscuits with reserved cream and bake on the top shelf for 15
minutes, or until biscuits are lightly golden. Remove biscuits from
oven and set aside.

PIMENTO CHEESE: In a medium mixing bowl, stir together cheddar cheese,
cream cheese, black pepper, roasted red pepper, mayonnaise, sugar,
cayenne pepper, and a splash of Tabasco sauce. Stir until combined and
set aside until sandwich assembly.

SAUSAGE GRAVY: In a large heavy-bottomed pot, heat 2 tablespoons of
sunflower oil over medium heat.

When oil begins to smoke, add sausage and stir with a wooden spoon to
break up the pieces. Cook for 5 minutes, or until sausage begins to
brown.

Add onions, garlic, and black pepper. Cook and stir for an additional
2 minutes. Add the flour and cook while stirring for 1 minute.

Add the milk and bring mixture to a boil over medium-high heat;
immediately reduce heat to low and simmer until thickened, about 8-10
minutes. Cover and keep warm over low heat until ready to serve.

FRIED CHICKEN & ASSEMBLY: Marinate chicken thighs in buttermilk in the
fridge overnight.

FRIED CHICKEN: Set oven @ 350ºF/175ºC. Set deep fryer to 350ºF/175ºC,
or heat oil in a deep heavy-bottomed pot to 350ºF/175ºC. When oven
reaches temperature, place biscuits on a baking sheet in the oven to
warm until plating.

To make the seasoning flour for the chicken, mix together flour,
baking powder, salt, garlic powder, cayenne, onion powder, paprika,
and ground black pepper.

Remove chicken from buttermilk and dredge chicken thighs in the
seasoning flour, to coat. Drop chicken thighs in the hot oil and cook
on one side for 4-5 minutes. Flip chicken thighs and cook for another
4-5 minutes. To test for doneness, remove one chicken thigh from the
hot oil and pierce chicken with a sharp knife at the thickest part.
Chicken meat should be white throughout. Place on a paper towel-lined
plate to soak up extra oil while you fry the eggs.

ASSEMBLY: Heat oil or butter in a medium pan over medium heat. Crack
eggs into the pan and reduce heat to medium low. Fry until whites are
solid and opaque. Continue frying eggs until you have one egg per
sandwich.

Remove biscuits from the oven and cut in half. Spread pimento cheese
on the bottom half. Top with a fried egg, followed by a chicken
thigh. Pour sausage gravy over the chicken and add the second biscuit.

RECIPE FROM: https://www.foodnetwork.ca

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