Chicken Biscuits with Honey Butter & Hot Sauce

One of the best things in the world is a homemade biscuit. Fresh out of the oven they are hot and flakey. Once they are split open and covered in honey butter there is no better breakfast (well there is, just wait for it). A good biscuit recipe however is hard to come by and this recipe was said to be the best ever.  Since we like to put best ever recipes to the test, we decided to try this one.

We ended up changing our minds there is one dish better than a fresh biscuit covered in honey butter.  It is a fresh biscuit covered in honey butter topped with a crispy piece of fried chicken and hot sauce.  It is the perfect combination of sweet and savory.

The honey butter adds the sweetness, while the fried chicken and hot sauce provide the savory. They are especially perfect for a weekend brunch after a long night a drinking. We have had many versions of this dish out at numerous restaurants, but we have never made it at home. Now that we have the recipes in hand we will find out if we will still be going out for Chicken Biscuits or making them from the comfort of home.

This recipe is a bit long but it includes making 3 things, be sure to check out all of the photos.

Ingredients:

For the Honey Butter:

  • 3 tablespoons unsalted butter, cut into small pieces
  • 3 tablespoons honey
  • 1/4 teaspoon salt

For the Biscuits:

  • 4 1/2 cups all-purpose flour, plus extra for flouring your work surface and rolling pin
  • 1 teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup solid vegetable shortening
  • 2 1/2 cups buttermilk 

For the Chicken:

  • 1 pound boneless skinless chicken breast
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 tablespoon chile powder
  • 1 cup buttermilk
  • 3 whole eggs, beaten
  • Vegetable oil as needed

Directions:

For the Honey Butter:

  1. Bring 2 tablespoons of water to a boil in a small pot. 
  2. Slowly whisk in the butter, piece by piece, letting each piece melt completely into the water before adding the next one. Add the honey and salt, and whisk everything together until you have a shiny, well-combined liquid.
  3. Let the honey butter sit in a warm area of the kitchen, or over the lowest possible flame on the stove, until you’re ready to use it. It’s important to keep it warm so it will spread easily—and the longer you let it sit, the better the honey butter will be. 

For the Biscuits:

  1. Preheat the oven to 425°F. 
  2. In a large bowl, sift together the flour, baking soda, baking powder, salt, and sugar. (If you don’t have a sifter, you can use a whisk.) 
  3. Add the vegetable shortening. Using a pastry cutter, or holding a butter knife in each hand, cut through the shortening and flour in an X-shaped motion until the shortening is mixed in. Be careful to break up any large pieces. You should end up with lots of little pebbles.
  4. Add the buttermilk and use your hands to mix everything together, turning the mixture until it forms a dough. Then keep turning and kneading until you’ve got a roughly shaped ball of dough. If things get sticky, add a little bit of flour. 
  5. Flour a board or countertop well, and turn the dough out on it. 
  6. Flour your rolling pin, and then roll the dough out until it forms a round about 1/2 inch thick. Fold the dough round into thirds, like you’re folding a business letter. Slap the dough down hard with the palms of your hands to really bring it together, and then roll it out and fold it in again. Do this 7 times in all, skipping the folding step the seventh time. Reflour the work surface, the dough, and the rolling pin as you go. 
  7. Flour a 31/2-inch round pastry cutter, and cut out as many rounds of dough as possible (you should have 8 to 10 or so). Reflour the cutter as you go.
  8. Cover a baking sheet with parchment paper, lay the biscuits on it, and put it on the middle oven rack. At about the 10-minute mark, turn the baking sheet so that all the biscuits bake evenly. 
  9. When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. Using a big pastry brush, coat the tops of the biscuits with the honey butter. The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. Serve them while they’re hot.

For the Chicken: 

  1. Season the chicken pieces with salt and pepper and set aside. 
  2. In a pie pan or shallow bowl, combine the flour and chile powder. Place the eggs and buttermilk in a separate bowl and whisk to combine.
  3. Dredge the chicken pieces in the flour. Dip each piece in the egg mixture, then coat in the flour once more. Place the chicken pieces on a plate and let rest for 10 to 15 minutes before cooking.
  4. Add enough vegetable oil to cover the bottom of a 12-inch skillet with sloped sides. Heat the skillet over medium-high heat. Once the oil begins to shimmer, add the chicken in batches, being careful not to overcrowd the pan. Cook the pieces on both sides until golden brown, about 4 minutes on each side.

The Honey Butter:

How to roll out and fold the biscuits.  This is what helps to create the layers inside your biscuits. 

The Chicken:

The Results:

What can we say, we came away impressed with this entire dish.  Sometimes when making a recipe things don't come out as planned, see our Cocoa Rubbed Steak.  Other times however you hit the jackpot and the dish comes better than you imagined. 

The biscuits were actually the best that we have ever made on our own. In the past our attempts to make biscuits never turned out a quality product. Now we have a go to recipe   The biscuits had the perfect texture, when you pulled them apart you could see the flakey layers.  The dough was seasoned so well that you could eat these biscuits without butter and they tasted great, but lucky for us the recipe included honey butter. The honey butter was quite simple to make aenhanced the dish by adding a touch of sweetness. You could stop right here and you would have an amazing breakfast, but we had even more to add.

The chicken came out great also, it was lightly battered and had the right amount of fried cripsyness.  The batter consisted of the buttermilk and seasoned flour which with the chili powder added a bit of heat.  The chicken was placed on the bottom of the biscuit and drizzled with honey butter.  We then added a fair amount of Franks Hot Sauce on top of the honey butter.  When we took the first bite we knew it was perfect.

This entire recipe is a Should Eat, and further more it should be eaten for breakfast, lunch and or dinner.