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The Franklin

Recipe from: Biscuit Bus

Hitch a ride to The Biscuit Bus in Denver, Colorado for some home cooked southern goodness like their best selling Franklin Biscuit filled with fried chicken, bacon, cheese and sausage gravy.

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DENVER BISCUIT CO. BISCUITS
2 1/4 cups flour
1⁄2 cup cake flour
1 tablespoon salt
1 1⁄2 tablespoons baking powder
2 tablespoons sugar
2 cups frozen unsalted butter
1 cup plain yogurt
1 1⁄4 cups buttermilk
3 eggs

Mix together 2 cups of flour, cake flour, salt, baking powder and sugar. Sift into a bowl.

Grate frozen butter into the dry mix. Gently mix in the butter with your hand.

Mix together the yogurt, buttermilk and eggs.

Place dry ingredients with butter into a bowl and mix together using a mixer with a dough hook attachment on medium. Add the wet mixture and continue to mix for 75 seconds. During this time gradually add another 1⁄4 cup of flour to prevent the dough from sticking to the bowl.

Place dough on lightly floured surface.

Roll out the dough with a rolling pin so that the entire area of dough is the same consistency. Fold one side in, and then the other side over that. Repeat 4 to 6 times.

Roll out the dough a final time to about 3⁄4 of an inch think. Cut biscuits out of the dough with a 2-inch biscuit cutter making sure to flour the cutter each time so it doesn’t stick. Place cut biscuits on a buttered and floured sheet pan.

Bake in the oven on the convection setting at 350 degrees Fahrenheit for 18 minutes.


CAJUN BUTTERMILK CHICKEN

4 6-ounce boneless, skinless chicken breasts
3⁄4 cup buttermilk
2 eggs
1 tablespoons Cajun spice mix
1 1⁄2 teaspoons cayenne pepper

Mix together the buttermilk, eggs and spices until blended.

Clean and trim chicken breasts, pound with a meat tenderizer until they are the same consistency throughout the breast. Place into marinade.

Marinate for 24 hours.

Dredge the marinated breast in a mixture of flour, salt and coarse black pepper.

Cook in a fryer at 350 degrees Fahrenheit for 2 to 3 minutes.


SAUSAGE GRAVY

1 1/2 kilograms sausage (we recommend a breakfast sausage blend)
1 cup butter
1 1⁄2 onions, chopped
1 tablespoon garlic, chopped
4 cups flour
Salt and pepper
8 cups whole milk

Brown the sausage in a large stockpot on medium-high heat.

Heat milk in a separate pot on low for use later.

Take the sausage, once browned, and drain off the fat. Reserve the drained fat, and place the sausage back in stockpot.

In another pot, combine fat, butter and onions, and cook on medium heat for 5 minutes.

Add garlic, cooking for 2 to 3 minutes.

Add flour. Salt and pepper to taste. Cook until butter is completely melted.

Add milk gradually and whisk continually until smooth.


THE FRANKLIN

1 Denver Biscuit Co. biscuit
1 piece Cajun fried chicken
1 piece peppered bacon
1 slice cheddar cheese
3⁄4 cup sausage gravy

Cut the biscuit in half.

Place chicken, cheese and one slice of cooked bacon (cut in half) on a heat safe plate and place in the oven under the broiler for 1 minute (long enough for the cheese to melt over the chicken and bacon).

Place chicken, bacon and cheese on the bottom half of the biscuit.

Ladle 3⁄4 cup of sausage gravy over the chicken.

Top with the other half of the biscuit.

Enjoy!


Yield: 4 servings