Description of this recipe
This recipe combines the comfort of homemade buttermilk biscuits with the spicy-sweet kick of hot honey and perfectly fried chicken. The result is a symphony of flavors and textures – fluffy, buttery biscuits, crispy, juicy chicken, and a drizzle of hot honey that brings it all together. This is a dish that’s perfect for brunch, lunch, or even a satisfying dinner. It’s an explosion of savory, sweet, and spicy that will leave you craving more.
Why you will love this recipe
You’ll fall in love with this recipe because it’s a delightful twist on classic comfort food. The combination of textures and flavors is incredibly satisfying. The fluffy, slightly tangy buttermilk biscuits provide the perfect base for the crispy, juicy chicken. Then comes the hot honey, which adds a touch of sweetness and a delightful kick of heat that elevates the entire dish. This recipe is also surprisingly versatile. You can adjust the level of spiciness to your liking by using more or less hot honey. It’s an impressive dish to serve to guests, but also easy enough to make for a comforting weekend meal. Plus, who can resist a perfectly fried piece of chicken nestled inside a warm, homemade biscuit? It’s pure comfort food bliss. Every bite is a perfect balance of savory and sweet.
Ingredients:
- 3-4 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk, cold
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup hot honey (store-bought or homemade)
- Vegetable oil, for frying
- Optional: 1 tablespoon honey for extra sweetness
Preparation:
Step 1: Prepare the Biscuits: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and pepper. This ensures that the baking powder is evenly distributed throughout the flour, which is crucial for achieving light and fluffy biscuits.
Step 2: Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold, as this will create pockets of steam during baking, resulting in flaky biscuits.
Step 3: Add Buttermilk: Gradually add the cold buttermilk to the flour mixture, stirring until just combined. Be careful not to overmix, as this will develop the gluten in the flour and result in tough biscuits. The dough should be slightly sticky.
Step 4: Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Use a 2-inch biscuit cutter to cut out the biscuits. Alternatively, you can use a sharp knife to cut the dough into squares. Place the biscuits onto the prepared baking sheet, leaving a little space between each one.
Step 5: Bake the Biscuits: Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. The biscuits are ready when they are puffed up and have a light golden-brown color.
Step 6: Prepare the Chicken: While the biscuits are baking, prepare the chicken. Season the chicken breasts with salt and pepper. If the chicken breasts are very thick, you may want to pound them slightly to ensure even cooking.
Step 7: Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 8: Drizzle with Hot Honey: Once the chicken is cooked, remove it from the skillet and place it on a wire rack to drain excess oil. Drizzle the hot honey generously over the cooked chicken. If you want a sweeter flavor, add a tablespoon of honey and gently rub it on the cooked chicken with the hot honey.
Step 9: Assemble the Biscuits: Once the biscuits are slightly cooled, split them in half horizontally. Place a piece of hot honey chicken inside each biscuit. Serve immediately and enjoy.
COOKING Rating:
- Easy to Medium
Serving Suggestions:
- Serve these biscuits warm as a main course for lunch or dinner.
- They are also perfect for brunch or a casual weekend meal.
- Serve with a side of coleslaw, potato salad, or your favorite salad.
- For a heartier meal, serve with mac and cheese or mashed potatoes.
- You can also serve these biscuits as appetizers by cutting them into smaller portions.
Tips:
- Use cold butter and buttermilk to ensure flaky biscuits.
- Don’t overmix the biscuit dough.
- Adjust the amount of hot honey to your liking.
- For a spicier kick, add a pinch of cayenne pepper to the hot honey.
- You can use store-bought biscuits if you’re short on time, but homemade biscuits are always best!
- To make ahead, you can prepare the biscuit dough and store it in the refrigerator for up to 24 hours before baking.
- Leftover chicken can be stored in the refrigerator for up to 3 days. Reheat before serving.
Prep Time:
- 20 minutes
Cook Time:
- 25 minutes
Total Time:
- 45 minutes
Nutritional Information:
(Estimated, per biscuit with chicken – values may vary based on specific ingredients and portion sizes)
- Calories: 450-550
- Protein: 25-30g
- Sodium: 500-700mg
Conclusion
The Hot Honey Chicken Biscuits recipe is a delightful marriage of savory, sweet, and spicy flavors that will tantalize your taste buds. The fluffy buttermilk biscuits provide a comforting foundation, while the crispy fried chicken adds a satisfying crunch. The drizzle of hot honey elevates the dish to a whole new level, creating a harmonious balance of flavors that is simply irresistible. Whether you’re looking for a unique brunch idea, a satisfying lunch, or a comforting dinner, this recipe is sure to impress. With its easy-to-follow instructions and readily available ingredients, you can whip up this culinary masterpiece in under an hour. So, gather your ingredients, preheat your oven, and get ready to experience a symphony of flavors with these incredible Hot Honey Chicken Biscuits.
Questions and Answers about this recipe:
Q1: Can I use store-bought biscuits instead of making them from scratch?
A: Absolutely! If you’re short on time, store-bought biscuits are a perfectly acceptable substitute. Look for refrigerated buttermilk biscuits for a similar flavor profile. Keep in mind that homemade biscuits generally offer a superior texture and flavor, but store-bought biscuits can be a convenient option.
Q2: How can I adjust the level of spiciness in the hot honey?
A: The beauty of this recipe is that you can easily customize the level of heat to your liking. If you prefer a milder flavor, use less hot honey or mix it with regular honey to dilute the spice. For a spicier kick, you can add a pinch of cayenne pepper to the hot honey or use a hotter variety of chili peppers when making homemade hot honey.
Q3: What’s the best way to keep the chicken crispy while assembling the biscuits?
A: To ensure that the chicken stays crispy, place it on a wire rack after frying to allow excess oil to drain. Avoid placing the chicken directly on a plate, as this can cause it to steam and lose its crispness. Also, assemble the biscuits just before serving to prevent the chicken from becoming soggy.
Q4: Can I make the biscuit dough ahead of time?
A: Yes, you can definitely make the biscuit dough ahead of time. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake the biscuits, simply remove the dough from the refrigerator and proceed with the recipe as directed.
Q5: What’s the secret to making flaky biscuits?
A: The key to making flaky biscuits lies in using cold ingredients and avoiding overmixing the dough. Cold butter creates pockets of steam during baking, resulting in flaky layers. Overmixing develops the gluten in the flour, which can lead to tough biscuits. Handle the dough gently and mix it just until the ingredients are combined. Also, avoid twisting the biscuit cutter when cutting out the biscuits, as this can seal the edges and prevent them from rising properly.
