Honey. Butter. Chicken. Biscuits. Just let it sink in for a minute.
They're delicious. They're the beard's (AKA the husband) favorite drunk food.
His favorite fast food place serves them at breakfast, but that's the problem.
They only have them for breakfast. Who gets drunk before noon? Just kidding...
😂
I'll stop talking. Let's get started!
Homemade honey butter chicken biscuits take a little time and love, but they are so worth it! (you can make the biscuits (see recipe below) or use canned biscuits; I won't judge. Start by preparing your biscuits and getting them into the oven; while they're baking you can then pan fry your chicken. Last, the honey butter.
EQUIPMENT:
Honey Butter Chicken Biscuits
Author: Abby
Preparation Time:
Cooking time:
Servings: 4
Category: Breakfast
Cuisine: American, Southern
Rating: 4
Author: Abby
Preparation Time:
Cooking time:
Servings: 4
Category: Breakfast
Cuisine: American, Southern
Rating: 4
Homemade honey butter chicken biscuits take a little time and love, but they are so worth it! (you can make the biscuits (see recipe below) or use canned biscuits; I won't judge. Start by preparing your biscuits and getting them into the oven; while they're baking you can then pan fry your chicken. Last, the honey butter.
EQUIPMENT:
- Mixing bowl
- Cast iron skillet
- Cutting board
- Chef's knife or Boning knife
- Biscuit cutter (or other circular cutting tool)
- Rolling pin
- Baking sheet
- 2 shallow bowls
- 1 saucepan
- 1 blender or food processor
- 2 Cups of Flour
- 1/4 teaspoon baking soda
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 teaspoons of VERY COLD butter
- 1 cup of buttermilk - * I never keep buttermilk around so I always make mine with milk and vinegar. One tablespoon of vinegar for one cup of milk. Let sit for ten minutes.
- 1 large chicken breast, butterflied and cut in half
- 1 Cup of buttermilk per chicken breast
- 1/2 Cup of flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- 1 teaspoon parsley
- 1 Cup unsalted butter, room temperature
- 1 Cup of local honey
- 1 teaspoon of vanilla extract
- 1 cup of heavy cream
- Get out 1 Cup of unsalted butter so that it can get to room temperature by the time you're ready to start mixing your honey butter.
- Preheat your oven for the biscuits, either according to your can instructions or to 450° if you're following our homemade biscuit recipe
- For biscuits, sift your dry ingredients into your mixing bowl. Sprinkle flour onto your clean countertop, where you will knead your dough shortly.
- Cut in your very cold butter until you have coarse crumb-like texture. Create a well (hole/dip) in the center of your mix; add buttermilk.
- Stir quickly with a fork to bring all ingredients together into a smooth dough. Turn out your soft dough onto your floured surface.
- Knead your dough gently 10-15 times. Roll it out until it is about 1/2 inch thick.
- Using your biscuit cutter, cut dough into biscuit rounds. Place rounds onto your baking sheet about an inch apart.
- Into the oven for 12-15 minutes!
- Onto the chicken! First, get your cast iron skillet on the stove to preheat. Add a little bit of your favorite cooking oil - maybe three times around the pan.
- Mix together your dry ingredients for the chicken seasoning in a new (or cleaned) mixing bowl. In a second bowl, pour your buttermilk.
- Using your cuttingboard and chef's knife or boning knife, butterfly your chicken breast and cut it in half. You should have 4 pieces of chicken breast.
- Now the assembly line. I like to line up my next steps in this order: cutting board with chicken, bowl of buttermilk, bowl of dry seasonings, hot cast iron skillet on the stove. That way, you can move each chicken breast down the line and into the hot pan with minimal dripping and potential for cross-contamination.
- Dip each peice of chicken breast into the buttermilk (submerge completely). Then into the dry igredients, making sure to coat both sides evenly for maximum flavor and crunch.
- Place your coated chicken breast into your hot cast iron skillet and lower the heat to medium heat.
- After about 6 minutes, flip each chicken breast. After this initial flip, you'll want to turn them more often to ensure that one side isn't cooking faster or darker than the other.
- Cook for about 15 minutes, or until their internal temperature reaches 165°
- While your chicken is frying, your biscuits will likely finish baking to a lovely golden brown and your butter should be softened. So...you can start on the honey butter!
- Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop.
- Stirring regularly over medium-high heat until it comes to a boil. Boil for 1 minute, and then remove from heat.
- In your blender or food processor, combine softened butter and boiled mixture and blend until well mixed. Add vanilla and blend again.
- Now, make your Crispy Gooey Honey Butter Chicken Biscuit Sandwiches! Drizzle your homemade honey butter while still warm over hot fried chicken and sandwich it between two biscuit halves.
