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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with flaky buttermilk biscuits, crispy fried chicken, and a glossy hot honey drizzle. The chicken is marinated in buttermilk and hot sauce, then fried until golden and cooked through, then tucked into warm biscuit halves with pickle slices.
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Prep Time 25 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For buttermilk biscuits
  • 2.25 cup flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 0.75 cup cold butter cubed
  • 0.75 cup cold buttermilk
For fried chicken
  • 1.5 lb chicken thigh fillets pounded thin
  • 1 cup buttermilk for marinade
  • 1 tsp hot sauce for marinade
  • 1.5 cup flour for dredging
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
For hot honey
  • 0.33 cup honey
  • 1.5 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
For serving
  • pickle slices

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make biscuits
  1. Cut the cold butter into the flour mixture until it looks like coarse crumbs. Keep the mixture cool to support flaky layers.
  2. Add the cold buttermilk and pat the dough together. Then fold the dough 3 times, pat back down, and repeat the fold pattern for structure.
  3. Press and cut biscuit rounds and place them on a sheet pan. Arrange them close so sides bake up tender.
  4. Bake at 425F for 14-16 minutes, until the tops are deep golden. Pull them when the centers look set and the biscuits spring back lightly.
Marinate and fry chicken
  1. Marinate the pounded chicken thigh fillets in buttermilk and hot sauce for 30 minutes. Cover so the coating stays evenly on the meat.
  2. Dredge the marinated chicken in the seasoned flour, coating both sides thoroughly. Shake off excess flour so it fries instead of clumps.
  3. Fry the chicken at 350F until golden and cooked through, turning once as needed. Look for a crisp crust and an internal temperature that confirms it’s fully done.
Warm hot honey
  1. Warm the honey, hot sauce, red pepper flakes, and butter together until glossy. Stir until the butter melts and the mixture looks smooth.
Assemble
  1. Split the baked biscuits while they’re warm. Keep them partially open so chicken and glaze fit cleanly.
  2. Fill each biscuit with fried chicken and drizzle with the hot honey. Let the glaze run slightly into the biscuit for a sticky bite.
  3. Add pickle slices inside each sandwich-style biscuit. Place them so each bite has sweet heat, crunch, and tang.

Notes

For the flakiest biscuits, keep the butter cold and handle the dough minimally—pat, fold 3 times, then cut and bake right away. Refrigerate leftovers in a sealed container for up to 3 days; reheat chicken in a skillet for crispness, and re-warm biscuits in the oven. Freeze biscuits and chicken separately for up to 2 months, but note that hot honey is best made fresh. For a different dietary profile, use a gluten-free 1:1 flour blend for both the biscuit and dredge (check that baking powder is gluten-free).