Chicken Biscuit Sandwiches with Bacon Jam and Brie, served with Creamy Cheddar Grits

Seriously, I just walked into my bedroom, U-turned, and walked straight back out. The state of disorder going on up in there is borderline offensive. I should be far more concerned with it than I am.

In fact, I should probably be far more concerned with a lot of things…

Like maybe with the fact that I’ve eaten half a bag of semi-sweet chocolate chips over the course of the weekend, just for kicks. And chocolate.

Or with the good probability that I’ll be living off of my credit card next month. Or living in a cardboard box. One or the other.

Or perhaps, I should be mildly concerned with my bloody toe that I just noticed… why the fudge is my toe all bloody? I’m so lost right now.

Or I might just concern myself with the five couches presently in my living room. We don’t even have five people living here. Too many couches, too many I tell you.

But I’m not all too concerned with it. None of it. Not a bit of it.

It’s Sunday, I’m sitting like a bum on one of my five couches, I’m wearing half of a slip and a t-shirt,  and I’m at peace with the world. For now.

If you want to join me in perpetually putting off concerns until tomorrow, we could very well make biscuits instead. Incredibly easy biscuits. As in, nothing to be concerned over biscuits.

Oh, and fry stuff… we could do that too. Biscuit making, chicken frying and cheese eating are all highly cathartic activities.

You see, living life and making biscuits aren’t all that different from one another.

The key to making good biscuits, according to the queen of southern biscuit-making queen herself, is this:

Give yourself permission to fail, write down what you did, write down what you like and what you don’t like… and then, you’ll have it.

What better guidelines to living could you possibly ask for?

1.) Give yourself permission to fail– because you will. You most definitely will, but that can’t keep you from cranking up the oven and dipping your hands into the flour sack.
2.) Take note of what you did– i.e. be conscious of, and take responsibility for, your actions.
3.) Reflect on it– Consider the results. What went well? What sucked? What could you improve upon?

It’s all too simple. Making biscuits funnels grander challenges of reality down to a manageable task that you can practice coping skills with. Thus making biscuits is an ingenious, subconscious strength-building exercise. Thus, making biscuits makes you an all-around better person.

Makes so much sense, right?

Maybe not.

Whether or not my biscuit theory holds any applicable truth is somewhat besides the point. Over the past few days while my OCD has been on summer vaca, I’m realizing that getting yourself all wound up in a jumbled mess of over-concern  will never truly help your cause. Whatever it may be.

Give your best, watch things progress, enjoy the outcome, move on.

Satisfying results are suspended in a delicate balance betwixt not sweating the small junk and consciously managing your actions.    I think. Sounds about right.

And most importantly, fried chicken biscuits, hella cheesy grits and bacon anything posses inconceivable powers to make any day feel better.  #comfortfood101

Happy Sunday, folks.

Chicken Biscuit Sandwiches with Bacon Jam and Brie, served with Creamy Cheddar Grits

For the sour cream biscuits

Adapted from Nathalie Dupree‘s Southern Biscuits

  • 2 & 1/4 cups self-rising flour, divided
  • 1 & 1/4 cups sour cream, divided
  • butter, softened or melted, for finising

Preheat oven to 450 F.

Brush an 8- or 9-inch cake pan with butter, set aside.

Fork-sift or whisk together 2 cups of the flour in a large bowl and set aside the remaining 1/4 cup

Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the sour cream into the hollow, reserving the remaining 1/4 cup, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the our cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. Use the reserved sour cream as needed to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 3/4-inch-thick round. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to the pan, placing close together. Bake biscuits on the top rack of the oven for a total of 8 to 10 minutes until light golden brown. After 4 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back. Continue baking for an additional 4 to 6 minutes until the biscuits are light golden brown. When biscuits are done, remove from the oven and lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly.

For the bacon jam

  • 1 1/2 lbs. sliced bacon, cut into 1 inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, minced
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet; add onions and garlic, and cook until onions are soft, about 6 minutes.

Add vinegar, brown sugar, maple syrup and coffee. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.Add bacon, and stir to combine.

Transfer mixture to a 6-quart slow cooker, and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped.

To assemble the biscuit sandwiches

You may use whatever means of chicken frying you are comfortable with. I loosely followed this recipe adapted for the amount chicken tenders I was working with.

Get yourself a 4 ounce wedge of brie cheese. I used goats milk brie, because I love it… you don’t have to. Let that soften a bit.

Split each biscuit horizontally and spread the bottom half with brie and top half with bacon jam, sandwich fried chicken tenders in between. Serve with creamy cheddar grits (recipe below).

For the creamy cheddar grits

  • 1 & 1/3 cups quick grits
  • 2 cups chicken stock
  • 2 1/3 cups water
  • 1cup heavy cream
  • 4 Tbsp butter
  • 8 ounces cheddar cheese, grated
  • 1/2 tsp salt
  • additional salt and pepper to taste

Combine the chicken stock, water and cream in a medium sauce pan and bring to a boil. Add the butter and 1/2 tsp salt. Slowly whisk in the grits and return to a boil. Reduce the heat and cook, stirring frequently, 10-15 minutes or until grits have reached you desired thickness. Remove from heat and mix the grated cheddar into the hot grits. Adjust salt and pepper to taste.


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