Hot Honey Chicken Biscuits: The Ultimate Recipe & Guide

Hot Honey Chicken Biscuits: Prepare to meet your new breakfast (or brunch, or lunch, or dinner!) obsession. Imagine this: golden, flaky biscuits embracing juicy, crispy fried chicken, all drizzled with a sweet and spicy hot honey that will set your taste buds singing. Trust me, this isn’t just a recipe; it’s an experience.

While the exact origins of the hot honey craze are debated, its roots are firmly planted in the American South, where the combination of sweet and spicy flavors has long been a culinary tradition. Think of it as a modern twist on classic Southern comfort food, elevating simple ingredients to something truly extraordinary. The beauty of hot honey chicken biscuits lies in their perfect balance. The heat from the chili-infused honey cuts through the richness of the fried chicken and buttery biscuit, creating a symphony of flavors that will leave you wanting more.

People adore this dish for so many reasons. The contrast of textures is incredibly satisfying – the crispiness of the chicken against the soft, yielding biscuit is simply divine. Plus, it’s surprisingly easy to make at home! While it might seem intimidating, breaking down the recipe into manageable steps makes it a fun and rewarding cooking project. And let’s be honest, who can resist the allure of fried chicken and biscuits? Add a touch of sweet heat, and you’ve got a winning combination that’s guaranteed to impress.

Ingredients:

• For the Buttermilk Biscuits:
• 4 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1 ½ cups cold buttermilk
• For the Hot Honey Fried Chicken:
• 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• Vegetable oil, for frying
• For the Hot Honey:
• ½ cup honey
• 2 tablespoons hot sauce (such as Frank’s RedHot)
• 1 teaspoon red pepper flakes (adjust to your spice preference)
• 1 tablespoon apple cider vinegar
• Optional Toppings:
• Pickle slices
• Coleslaw

Preparing the Buttermilk Biscuits:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed for a consistent rise.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter – these are what create flaky layers!
3. Add Buttermilk: Gradually add the cold buttermilk to the flour mixture, stirring gently with a fork until just combined. Be careful not to overmix, as this will result in tough biscuits. The dough will be shaggy and slightly sticky.
4. Turn Out and Knead: Turn the dough out onto a lightly floured surface. Gently knead the dough 5-6 times, just until it comes together. This helps develop some gluten, but again, don’t overdo it!
5. Pat and Cut: Pat the dough into a 1-inch thick rectangle. Use a 2 ½-inch biscuit cutter (or a sharp knife) to cut out biscuits. Press straight down – twisting the cutter can seal the edges and prevent them from rising properly.
6. Bake: Place the biscuits on a baking sheet lined with parchment paper. For extra fluffy biscuits, place them close together so they rise up instead of out. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until golden brown.

Preparing the Hot Honey Fried Chicken:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, hot sauce, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender the chicken will be.
2. Prepare the Dredge: In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper. This is your flavorful coating that will give the chicken its crispy texture.
3. Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, making sure to coat it completely. Press the flour mixture onto the chicken to ensure it adheres well.
4. Fry the Chicken: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.
5. Fry in Batches: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken.
6. Cook Until Golden Brown: Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
7. Drain Excess Oil: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.

Making the Hot Honey:

1. Combine Ingredients: In a small saucepan, combine the honey, hot sauce, red pepper flakes, and apple cider vinegar.
2. Simmer: Heat the mixture over medium heat, stirring constantly, until it is well combined and slightly thinned. This usually takes about 2-3 minutes.
3. Adjust to Taste: Taste the hot honey and adjust the amount of hot sauce and red pepper flakes to your liking. Remember, you can always add more spice, but you can’t take it away!
4. Keep Warm: Keep the hot honey warm until ready to use. You can keep it in the saucepan over low heat or transfer it to a heatproof bowl.

Assembling the Hot Honey Chicken Biscuits:

1. Slice the Biscuits: Once the biscuits are slightly cooled, slice them in half horizontally.
2. Drizzle with Hot Honey: Generously drizzle the bottom half of each biscuit with the hot honey. Don’t be shy!
3. Add Chicken: Place a piece of fried chicken on top of the hot honey-drizzled biscuit bottom.
4. More Hot Honey: Drizzle the chicken with more hot honey. Because why not?
5. Add Toppings (Optional): If desired, add pickle slices and/or coleslaw on top of the chicken. These add a nice tangy and crunchy contrast to the sweet and spicy flavors.
6. Top with Biscuit Top: Place the top half of the biscuit on top of the chicken and toppings.
7. Serve Immediately: Serve the hot honey chicken biscuits immediately while the chicken is still hot and crispy and the biscuits are warm and fluffy. Enjoy!

Conclusion:

And there you have it! These Hot Honey Chicken Biscuits are truly something special, a symphony of flavors and textures that will leave you craving more. The crispy, juicy chicken, the fluffy, buttery biscuit, and that sweet and spicy hot honey glaze – it’s a combination that’s simply irresistible. I genuinely believe this recipe is a must-try for anyone who loves a little kick with their comfort food. It’s the perfect balance of savory, sweet, and spicy, making it a crowd-pleaser for brunch, lunch, or even a fun dinner. Why is this recipe a must-try? Because it’s more than just a chicken biscuit; it’s an experience. It’s the kind of dish that makes you close your eyes and savor every single bite. It’s also surprisingly easy to make, especially if you use store-bought biscuits (no judgment here!). The hot honey glaze is the star of the show, and it’s so simple to whip up. Trust me, once you try it, you’ll want to put it on everything! Looking for serving suggestions or variations? The possibilities are endless! For a complete brunch spread, serve these biscuits alongside some scrambled eggs, crispy bacon, and fresh fruit. You could also add a side of creamy coleslaw or potato salad for a satisfying lunch. If you’re feeling adventurous, try adding a slice of cheddar cheese or a dollop of pimento cheese to the biscuit before topping it with the chicken and hot honey. For a vegetarian option, you could substitute the chicken with crispy fried tofu or halloumi cheese. And if you want to tone down the heat, simply reduce the amount of chili flakes in the hot honey glaze. Another great variation is to use different types of biscuits. Buttermilk biscuits are a classic choice, but you could also try cheddar biscuits, garlic biscuits, or even sweet potato biscuits for a unique twist. You can also experiment with different types of honey for the glaze. Wildflower honey, clover honey, or even buckwheat honey would all add a different flavor profile. I’m so excited for you to try this recipe and experience the magic of Hot Honey Chicken Biscuits for yourself. I’ve poured my heart into perfecting this recipe, and I truly believe it’s one of my best. It’s the perfect combination of comfort food and exciting flavors, and I know you’re going to love it. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some culinary magic. Don’t be afraid to get creative and put your own spin on the recipe. After all, cooking is all about having fun and experimenting with flavors. Once you’ve made these delicious biscuits, I would absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a comment on this article. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. I can’t wait to see your creations and hear your stories! Happy cooking! Print