Hot Honey Chicken Biscuits (Print version)

Fluffy buttermerk biscuits stacked with crispy fried chicken and spicy honey drizzle. A Southern favorite ready in under an hour.

# What you'll need:

→ 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

→ 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

→ Hot Honey Glaze

18 - 1/2 cup honey
19 - 2 tablespoons hot sauce
20 - 1/2 teaspoon crushed red pepper flakes

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
03 - Add cold cubed butter to the flour mixture. Use a pastry cutter or fork to work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Pour cold buttermilk into flour mixture. Stir gently with a spatula until dough just comes together. Do not overmix.
05 - Turn dough onto a lightly floured surface. Gently pat dough to 1-inch thickness. Cut out 8 rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting.
06 - Place biscuits on prepared baking sheet. Brush tops with buttermilk. Bake 12 to 15 minutes until golden brown. Let cool slightly on wire rack.
07 - Slice each chicken breast horizontally to create 4 thin cutlets. Place in a shallow dish.
08 - Whisk together buttermilk and hot sauce. Pour over chicken pieces. Let marinate at room temperature for 20 minutes.
09 - In a separate bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix thoroughly.
10 - Pour vegetable oil into a deep skillet or Dutch oven to reach 2 inches depth. Heat oil to 350°F.
11 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into flour mixture, coating completely on all sides.
12 - Carefully place chicken in hot oil. Fry 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain.
13 - Combine honey, hot sauce, and crushed red pepper flakes in a small saucepan. Warm over low heat 2 to 3 minutes, stirring constantly until fully blended. Remove from heat.
14 - Split each biscuit in half horizontally. Place fried chicken on bottom biscuit half. Drizzle generously with hot honey. Top with remaining biscuit half. Serve immediately.

# Expert suggestions:

01 -
  • The contrast between crispy chicken and soft biscuits creates the most satisfying texture
  • Hot honey turns ordinary fried chicken into something your friends will text you about for weeks
  • These biscuits freeze beautifully so you can have comfort food ready on busy weeknights
02 -
  • Keep your butter and buttermilk ice cold for the flakiest biscuits
  • Let the chicken rest on paper towels for at least 2 minutes before assembling
  • The hot honey thickens as it cools so warm it slightly before serving if needed
03 -
  • Use chicken thighs instead of breasts for even juicier meat
  • Add a tablespoon of butter to your hot honey for extra richness
  • Serve with pickles on the side to cut through the richness

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