Cheddar Scallion Biscuits

1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a medium size bowl, whisk flour, baking powder, sugar and salt together.
3. Add cold cubed butter and cut into the flour mixture with a pastry cutter. Make a well in the flour, pour the milk into the well and mix with a fork until combined.
4. Fold in cheese and scallions to the dough, until both are evenly distributed. Turn dough out onto a floured surface and roll out into a 1/2 inch rectangle. Fold the dough into thirds (left side over and right side over the top). Then roll out the dough again and repeat 3 more times.
5. Using a round biscuit cutter, cut out as many biscuits as the dough can make. (it should make about 12 biscuits).
6. Place the biscuits on the baking sheet, brush with egg wash, and bake for 15 minutes, or until cooked through.

Fried Chicken

1. In a gallon ziplock bag, add pickle juice and chicken thighs. Marinate the chicken overnight or for at least 4 hours.
2. In a shallow bowl add flour, salt, onion powder, corn starch, chili powder, garlic powder and fresh dill. Whisk to mix. In another shallow bowl, whisk egg and milk together.
3. One at a time, take a marinated chicken thigh and dredge it in the milk/egg mixture. Then coat it with the flour mixture. Place the chicken on a plate and repeat for the remaining chicken thighs.
4. In a dutch oven, add 1 1/2 inches of oil. heat over medium to 325°F. Once temperature is met, add two chicken thighs at a time to the oil. Cook for 8-9 minutes or until the internal temp. is 165°F. Once the chicken is done frying, transfer to a wire rack or paper towel lined plate.
5. To assemble the chicken biscuits, cut a biscuit in half, place a chicken thigh on top of one half, drizzle with honey and place the top on the chicken.
6. Serve and enjoy with an iced coffee or morning tea!