Buttermilk Fried Alligator Biscuit Sandwiches

 Prep & Cook Time: 55 minutes •  Yields: 6 servings 

Ingredients:
Alligator Tenderloin:
1 pkg. Fossil Farms' Alligator Tenderloin, 1lb. sliced into 1" thick strips
2 cups buttermilk
2 tsp. hot sauce (optional)
2 tsp. garlic powder
2 cups all-purpose flour
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. cayenne pepper
1 tsp. kosher salt
½ tsp. black pepper
3 -4 cups canola oil
Buttermilk Biscuits:
2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
6 tbsp. unsalted butter, very cold and cubed
¾ cup cold buttermilk
Others:
2 Fresh jalapeños, thinly sliced
3-4 tbsp. honey

Equipment:
Stove & Oven
Measuring cups and spoons
Cast iron skillet or Dutch oven
Biscuit cutter
Baking sheet
Rolling pin
Tongs
Whisk
Thermometer
Wire rack with paper towels
Pastry brush

Method:
Marinate the Alligator:
1. In a bowl, combine buttermilk and hot sauce.
Submerge alligator pieces in the mixture, cover, and refrigerate for at least 2 hours, or overnight for best flavor and tenderness.

Make the Buttermilk Biscuits:
2.Preheat oven to 425°F (220°C).

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pour in cold buttermilk and stir just until dough comes together.

5. Turn dough out onto a floured surface. Gently fold and pat it into a 1-inch-thick rectangle, then fold the dough over itself 3–4 times to create layers, then roll it out to about ¾-inch thick.

6. Cut into rounds using a biscuit cutter or glass. Place on a parchment-lined baking sheet.
Brush tops with buttermilk (optional).

7. Bake for 12–15 minutes until golden brown. Cool on a wire rack.

Fry the Alligator:
8. In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

9. Heat canola oil in a cast iron skillet or Dutch oven to 350°F (175°C).

10. Remove alligator from marinade, letting excess drip off. Dredge each piece in the seasoned flour, pressing to adhere.

11. Fry in batches for 4–5 minutes per side, until golden brown and internal temperature reaches 145°F.

12. Drain on a wire rack or paper towels. Lightly salt while hot.

Assemble the Sandwiches:
13. Split biscuits in half, then layer with one fried alligator tenderloin.

14. Top with sliced jalapeños (optional), a drizzle of honey if desired. Serve immediately and enjoy! 

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