Breakfast...Southern Style

Nothing is more southern than a biscuit. While visiting relatives in Nashville, my husband noticed most meals offer biscuits as a form of bread with everything; be it breakfast, lunch or dinner. As the child of southern born and raised parents, this was a culinary choice I was simply oblivious to. Breakfast wasn't breakfast with out a biscuit to push the accompanying goodies around on the plate.

According to Food Network Magazine, the chicken biscuit from "Sunrise Biscuit Kitchen" is one which should not be missed. The biscuits are described as being light as air, flaky as well as buttery.
The folks at SBK take it one step further which the addition of a crispy, breaded chicken breast. Described by Jane and Michael Stern of Road Food.com as a "luxurious pillow of expertly fried white meat chicken with a golden crust and inside moist enough to flavor the biscuit once that crust is severed." Hmmm....well the challenged has been made and I've come up with a lovely, simple and delicious version of this carnivore delight.




Golden Fried Portabello Mushroom

6-8 Medium sized cleaned portabello mushrooms
1/2 cup unbleached all purpose white flour
1 cup rice flour
1 cup corn starch
1/2 cup unsweetened unflavored soy milk or coconut milk
1/4 cup seltzer water
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp kosher salt
1 tsp celery salt
1 qt neutral flavored oil for frying

1. Place oil in a larger heavy bottom pan [cast iron works best] and heat to 375 degrees. The oil should be at least 1/2 inch deep. If you do not have a thermometer, here is a good trick. When the oil begins to heat up, to check for the correct temperature, place the handle of a wooden spoon or chop stick in the center of the pan. If bubbles begin to form around it the oil is at the correct temperature.
2. In a large plastic bag place white flour and portabello mushrooms. Shake to coat the mushrooms completely and set aside.
3. In a non reactive mixing bowl, whisk together rice flour, corn starch and dry spices. Add the milk and seltzer until blended.
4. Dip the flour coated mushrooms in the batter and let excess batter drip back in the bowl. slowly lower the cutlets into the oil making sure to place them in the pan away from you, one by one. Fry in small batches to ensure a nice crisp coating. Mushrooms should be turned once during frying. Remove from the pan when golden brown and drain on a wire rack. Keep mushrooms warm in a low oven [120 degrees] until all the cutlets have been cooked.

Cornmeal Biscuits

Note: This recipe requires a digital scale to ensure accurate measurements. If a scale is not available use the attached recipe for cornmeal biscuits courtesy of food network

16 oz [1 lb] of unbleached all purpose flour

4 oz golden yellow cornmeal

1 tbsp kosher salt

1 oz sugar

1.25 oz of baking powder

7 oz of vegan margarine

13 oz of soy milk + 1 tbsp of white vinegar

1. In a larger bowl sift together all dry ingredients.
2. Using your fingers, mix the margarine into the flour until well incorporated. the mixture should look like this:

3. Whisk together the soy milk and vinegar until thick. Slowly add the mixture to the flour in a steady stream until a dough starts to form. Knead the mixture until smooth. Let the dough rest for 5 minutes.

4. Roll the dough out to a thickness of 1/4-1/2 inch. The thicker the dough is rolled out the higher the biscuit. Using a 1/2 inch biscuit or cookie cutter. Cut biscuits into rounds.

5. Place on a unlined cookie sheet. Biscuits may be touching or spread out on the sheet.

6. Bake in a 425 degree over [400 degree convection oven] for 16 minutes or until biscuits are golden brown. Remove from oven and let cool in pan. [for a lovely flavor and texture, brush biscuits with melted margarine once they are removed from the oven and then let them cool]

To make the sandwiches:

Split the biscuit in half; place the bottom on a plate. Top {optional top with vegan cheddar cheese slices, or other desired toppings} with fried mushrooms. For and added bonus drizzle agave nectar over the top of the chicken. Place biscuit top over mushrooms and serve.