In a bowl mix flour, baking powder, sugar, baking soda, salt and black pepper together. Slice butter in by tablespoons and crumble until texture is coarse like cornbread. Make a hole in the middle and pour in buttermilk, mix until dough pulls from sides of bowl.
Take 1/2 cup of flour and knead dough 5 times. Cut out biscuits and place on baking sheet and bake for 15 minutes until golden brown. Once finished half each biscuit and spread sugar cane butter inside.
In a large bowl stir together buttermilk and 1/4 cup Creole seasoning, add chicken thighs, cover and sit in the fridge until needed.
In a heavy bottom skillet add oil and bring to 375 degrees. In a large bowl add flour and remaining ¼ cup Creole seasoning, cayenne and granulated garlic. Dredge chicken: buttermilk, flour, buttermilk and flour. Remove chicken from buttermilk and place in flour then proceed with dredging steps. Place a pinch of flour in hot oil, if it sizzles and disappears then flour is ready. Cook for 7-8 minutes turning chicken every two minutes. If frying in batches places chicken on paper towel lined baking sheet in a 200-degree oven.
Red Bean Sauce:
In a skillet over medium heat add sausage and 2 tablespoons of oil. Cook for 3-4 minutes stirring often. Browning will happen on the bottom of the skillet and this is great flavor don’t throw away. Remove from skillet, add onion, celery and bell pepper cook for 2 minutes and remove about ¼ of the vegetables and sit to the side. In skillet add garlic, bay leaf, salt, black pepper, cayenne, cumin, oregano, thyme; stir then add red beans, ½ cup stock and worcestershire sauce. Bring to a boil and reduce to simmer for 10 minutes. Remove bay leaf and puree for 20 seconds.
Preheat oven to 425 degrees
Marinate chicken for max of 8 hours in advance.