Serve a hearty brunch this weekend with chef Ryan Scott's spicy spin on chicken and biscuits.
For the Biscuits:
Preheat the oven to 425°. Pulse the flour, baking powder, baking soda and salt in a food processor. Add the butter and pulse into pea-sized pieces. Slowly pulse in the buttermilk until the dough just comes together.
Transfer the dough to a floured surface and knead three to five times. Shape the dough into a disk. Roll out the dough to about 1/2-inch thick. Cut the dough into rounds with a 2½-inch round cutter or a glass. Re-roll the scraps. Place the rounds on a baking sheet, brush with the buttermilk and bake until golden, about 10 to 12 minutes.
For the Tabasco Gravy:
In a large frying pan, sweat the shallots and garlic in 1/4 pound of the butter, about 5 to 8 minutes. Stir to make sure the shallots and garlic do not burn. Add the olive oil, fresh thyme and dried thyme.
Add the remaining 1/2 pound of butter and the flour to the frying pan to make a roux and stir constantly to make sure that the roux does not burn, about 4 minutes. The mixture should turn blonde and smell faintly nutty.
Add the milk and bring the mixture to a boil, stirring from the bottom up, as needed.
Add Worcestershire and Tabasco. Take the gravy off the heat and add the lemon juice. Taste and add the salt and pepper accordingly.
For the Chicken and Sage Hash:
In a medium size sauté pan over high heat, heat the vegetable oil and sauté the ground chicken and onion until cooked through, about 5 to 8 minutes. Add the thyme, sage, and parsley, and cook for 1 more minute. Crispy little bits are okay. Set aside and keep warm.
In a small sauce pan, add the diced potatoes and cover with cold water. Bring the potatoes to a boil over high heat, then reduce the heat to a low and cook until the potato is soft when pierced with the tip of a sharp knife, about 8 minutes. Drain, set aside and keep warm.
In a mixer with a paddle attachment, add the warm cooked potatoes, warm chicken-onion-and-herb mixture, and whole grain mustard. Combine the ingredients while still hot and slowly add the cream. Add salt and pepper to taste. Let the mix cool.
Heat a small nonstick frying pan or cast iron over low-medium heat. Once the pan is at medium low heat, scoop out a portion of the chicken-and-potato mixture and place it in the pan. Create a rectangular box with a spatula, patting and pressing each side. The shape does not have to be perfect, but should be uniform. Cook until the chicken is browned and the potatoes become crispy. Note: It is important to keep heat low to make sure it is cooked through, but still gets crispy without burning. When the hash is done, transfer it to a plate.
Serve with scrambled eggs, a toasted biscuit and Tabasco gravy.