Hot Honey Chicken Biscuits (Printable)
Golden biscuits topped with crispy chicken and spicy honey glaze—a Southern comfort favorite.
# What You Need:
→ For the Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus extra for brushing
→ For the Fried Chicken
08 - 2 boneless, skinless chicken breasts
09 - 1 cup buttermilk
10 - 1 teaspoon hot sauce
11 - 1 cup all-purpose flour
12 - 1/2 cup cornstarch
13 - 1 teaspoon paprika
14 - 1 teaspoon garlic powder
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - Vegetable oil for frying
→ For the Hot Honey
18 - 1/2 cup honey
19 - 2 tablespoons hot sauce
20 - 1/2 teaspoon crushed red pepper flakes
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold butter and cut into flour mixture until it resembles coarse crumbs. Stir in cold buttermilk until dough just comes together. Turn out onto a floured surface, gently pat to 1-inch thickness, and cut out 8 rounds. Place on the baking sheet, brush tops with buttermilk, and bake 12–15 minutes or until golden brown. Let cool slightly.
02 - Slice each chicken breast in half horizontally to make 4 pieces. In a bowl, combine buttermilk and hot sauce. Soak the chicken pieces for at least 20 minutes. In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. Heat vegetable oil in a deep skillet to 350°F. Dredge marinated chicken in flour mixture, pressing to adhere. Fry chicken pieces 4–5 minutes per side, until golden and cooked through. Drain on paper towels.
03 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm over low heat for 2–3 minutes, stirring until combined. Remove from heat.
04 - Split each biscuit. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with remaining biscuit half. Serve warm.
# Expert Advice:
01 -
- The crispy chicken against pillowy biscuits creates the most satisfying texture contrast you'll ever experience.
- That hot honey drizzle hits sweet, spicy, and savory notes all at once, making every bite memorable.
- These come together faster than you'd think, and they look impressive enough for company but humble enough for Tuesday dinner.
02 -
- Cold ingredients are nonnegotiable for fluffy biscuits—if your butter warms up, pop it in the freezer for 10 minutes.
- Don't overwork the biscuit dough or you'll develop gluten, making them tough instead of tender.
- Let your fried chicken rest on a wire rack instead of paper towels to keep the bottom crust crispy.
03 -
- If your biscuits spread too much, your butter was probably too soft or your oven not hot enough.
- Let fried chicken rest for at least 5 minutes before assembling so juices don't make the biscuits soggy.