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Introduction

It was a crisp autumn morning when the idea for my Honey Butter Chicken Biscuits was born. While flipping through old family cookbooks, I stumbled upon a well-loved recipe for buttermilk biscuits, and it hit me why not add a sweet twist to the classic? The warm aroma of melting butter and honey immediately engulfed my senses, transporting me back to family breakfasts filled with laughter and love. This recipe has become a cherished staple, perfect for cozy weekends or any gathering. Every bite offers a delightful crunch followed by tender chicken and a sweetness that keeps you coming back for more.

What Makes This Recipe Special

These Honey Butter Chicken Biscuits are more than just a dish; they’re a culinary hug on a plate. The beauty of this recipe lies not only in its deliciousness but also in its simplicity. With just a handful of ingredients, you can whip up a dish that’s family-approved and perfect for any occasion, from brunch to dinner. Plus, the combination of juicy, crispy chicken nestled between soft, buttery biscuits, drizzled with honey, is simply irresistible. You’ll find that it’s an easy recipe that brings everyone together around the table, filling the air with warmth and satisfaction.

What You’ll Need

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, cold and cubed
¾ cup buttermilk

For the Chicken

2 chicken breasts
1 cup all-purpose flour (for dredging)
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and pepper, to taste
Vegetable oil, for frying

For the Honey Butter

½ cup unsalted butter, softened
¼ cup honey

Choosing quality ingredients is essential. For the butter, I recommend using unsalted to better control the salt levels in your dish. As for the chicken, always opt for organic or free-range for maximum flavor and health benefits.

Step-by-Step Guide

Step 1: Preheat your oven to 450°F (230°C). In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

Step 2: Using a pastry cutter or your hands, cut in the ½ cup of cold, cubed butter until the mixture resembles coarse crumbs.

Step 3: Gradually add ¾ cup of buttermilk, stirring until just combined. Turn the dough out onto a floured surface and gently knead just until it comes together.

Step 4: Roll the dough out to about ½ inch thick and use a biscuit cutter to cut out your biscuits. Place them on a baking sheet, making sure they’re close but not touching.

Step 5: Bake the biscuits for 12-15 minutes or until they’re golden brown.

Step 6: While the biscuits are baking, prepare the chicken. In a shallow dish, combine 1 cup of flour, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, salt, and pepper.

Step 7: Dredge each chicken breast in the flour mixture, shaking off the excess.

Step 8: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Fry the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.

Step 9: In a small bowl, mix together the ½ cup softened butter and ¼ cup honey until smooth.

Step 10: Assemble the biscuits by slicing them in half, placing a piece of chicken in the middle, and drizzling with the honey butter. Serve warm.

Tips & Recipe Variations

Use Leftover Chicken: If you have leftover rotisserie chicken, you can easily make this into a quicker dish.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
Biscuit Add-Ins: Consider adding herbs like rosemary or thyme to the biscuit dough for an extra flavor kick.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispy results, or microwave for a softer texture.

Best Ways to Serve

These Honey Butter Chicken Biscuits shine brightly on their own, but pair them with a fresh fruit salad or a side of crispy sweet potato fries for a complete meal. For drinks, a light iced tea or a warm apple cider complements the flavors beautifully. Serve them on a rustic wooden board for a charming presentation that looks as delightful as it tastes.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prepare the biscuit dough in advance and store it in the fridge. Just roll and bake when you’re ready.

Can I freeze the leftovers?

Absolutely! These biscuits freeze well. Just make sure they are completely cooled before freezing in a zip-lock bag.

What can I use instead of buttermilk?

You can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for five minutes before using.

How do I prevent the dish from becoming watery?

Ensure your chicken is well-drained after frying, and don’t overcook the biscuits, which could release moisture.

Can I make this vegetarian or dairy-free?

For a vegetarian version, replace the chicken with fried or baked tofu. Use dairy-free butter and plant-based milk for the honey butter.

There’s something magical about the combination of sweet and savory, and my Honey Butter Chicken Biscuits embody that perfectly. Whether enjoyed during a cozy family dinner or shared with friends at brunch, this recipe delivers warmth and happiness. I encourage you to try it, embrace the flavors, and create memories around your own table. As you savor each bite, remember that good food has the power to bring us closer together.

“These Honey Butter Chicken Biscuits were a hit at our family gathering! The sweet honey butter combined with the crispy chicken was absolutely amazing. I can’t wait to make them again!” – Jenna T.

Honey Butter Chicken Biscuits

These Honey Butter Chicken Biscuits are a delightful combination of crispy chicken and soft, buttery biscuits, drizzled with warm honey butter, perfect for any gathering.

Print Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 biscuits

Course: Breakfast, Brunch, Dinner

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the Biscuits

2 cups all-purpose flour Plus additional for rolling
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, cold and cubed Use unsalted for better control of salt levels
¾ cup buttermilk

For the Chicken

2 pieces chicken breasts Organic or free-range recommended for better flavor
1 cup all-purpose flour (for dredging)
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and pepper, to taste
Vegetable oil, for frying Enough for frying

For the Honey Butter

½ cup unsalted butter, softened
¼ cup honey

Method

Preparation

Preheat your oven to 450°F (230°C). In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
Using a pastry cutter or your hands, cut in the ½ cup of cold, cubed butter until the mixture resembles coarse crumbs.
Gradually add ¾ cup of buttermilk, stirring until just combined. Turn the dough out onto a floured surface and gently knead just until it comes together.
Roll the dough out to about ½ inch thick and use a biscuit cutter to cut out your biscuits. Place them on a baking sheet, making sure they’re close but not touching.
Bake the biscuits for 12-15 minutes or until they’re golden brown.

Cooking the Chicken

While the biscuits are baking, prepare the chicken. In a shallow dish, combine 1 cup of flour, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, salt, and pepper.
Dredge each chicken breast in the flour mixture, shaking off the excess.
In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Fry the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.

Honey Butter Preparation

In a small bowl, mix together the ½ cup softened butter and ¼ cup honey until smooth.

Assembly

Assemble the biscuits by slicing them in half, placing a piece of chicken in the middle, and drizzling with the honey butter. Serve warm.

Notes

Use leftover rotisserie chicken for a quicker dish. For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Store leftovers in an airtight container in the fridge for up to 3 days.