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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with flaky, golden buttermilk biscuits and crispy fried chicken, finished with a glossy hot honey drizzle. This Southern American style recipe uses a buttermilk-hot sauce marinade and a warm honey sauce for sweet heat in every bite.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern American
Calories: 850
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 butter cold, cubed
  • 0.75 cup buttermilk cold
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 seasoned flour
For hot honey
  • 0.33 cup honey
  • 1.5 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
For serving
  • 1 pickle slices

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the buttermilk biscuits
  1. Preheat the oven to 425°F and set a sheet pan aside. Cut cold butter into the flour mixture until it looks like coarse crumbs, then pour in the cold buttermilk.
  2. Pat and fold the dough 3 times until it comes together. Pat it out again, then cut biscuit rounds and place them on the sheet pan.
  3. Bake at 425°F for 14-16 minutes, until the tops are golden and the biscuits look set. Transfer to a rack to cool slightly while you cook the chicken.
Marinate and fry the chicken
  1. Marinate the chicken in buttermilk and hot sauce for 30 minutes. Keep it chilled during the rest so the coating stays crisp after frying.
  2. Dredge the marinated chicken in the seasoned flour until well coated. Heat oil in a cast iron skillet to 350°F and fry until the chicken is golden and cooked through.
  3. Remove the chicken and let it drain briefly before assembling. Keep the pieces warm so the biscuits stay crisp when split.
Warm the hot honey
  1. Combine honey, hot sauce, red pepper flakes, and butter in a small pan. Warm over low heat just until the butter melts and the sauce looks glossy, stirring to combine.
Assemble the hot honey chicken biscuits
  1. Split the biscuits and fill them with the fried chicken. Drizzle generously with the warm hot honey so it cascades over the filling.
  2. Add pickle slices inside and on top as you like. Serve immediately for the crispiest texture contrast between fried chicken and flaky biscuit.

Notes

Pro tip: fold the biscuit dough only 3 times—overworking makes the crumb tougher. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F oven to regain some crispness. Freezing is not ideal for the biscuits’ texture, but you can freeze cooked chicken separately for up to 2 months. Dietary swap: use gluten-free 1:1 flour for both the biscuits and dredging to make a gluten-free version (check baking powder is gluten-free too).