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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with flaky buttermilk biscuits and crispy fried chicken, finished with a glossy warm hot honey drizzle. The dough is pat-and-folded for tender layers before baking at 425°F, then the chicken is fried to golden, fully cooked texture.
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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: 1150
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
  • 1 tsp hot sauce for marinade
  • 1.5 cup flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
For hot honey
  • 0.333 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 buttermilk biscuits
  1. In a mixing bowl, combine flour, baking powder, sugar, and salt, then cut cold butter into the dry ingredients until the mixture looks like coarse crumbs. Keep the butter pieces visible so the dough bakes into flaky layers.
  2. Add cold buttermilk and stir until a shaggy dough forms, then pat the dough and fold it over itself 3 times. Stop when it just comes together so the biscuits stay tender.
  3. Pat the dough to an even thickness and cut rounds, then place them on a sheet pan. Leave space between rounds so they can rise without sticking.
  4. Bake at 425°F for 14-16 minutes, until the tops are golden and the centers spring back when lightly pressed. Move to a plate to keep warm while you cook the chicken.
Marinate and fry the chicken
  1. Pound chicken thigh fillets thin and place them in a bowl with buttermilk and hot sauce, then coat well. Cover and refrigerate for 30 minutes so the meat stays juicy.
  2. Remove chicken from the marinade, then dredge each piece in the seasoned flour so it is fully coated. Shake off excess flour to help it fry crisp.
  3. Heat a cast iron skillet to 350°F and fry the chicken until golden and cooked through. Cook until the breading is crisp and the chicken reaches safe doneness.
Warm hot honey and assemble
  1. In a small pan, warm honey, hot sauce, red pepper flakes, and butter together until the butter melts and the sauce looks glossy. Stir until smooth and slightly thickened.
  2. Split the warm biscuits and fill each one with fried chicken. Drizzle with hot honey so it cascades over the chicken.
  3. Add pickle slices inside each biscuit and close gently. Serve immediately so the biscuits stay flaky and the chicken keeps its crunch.

Notes

Pro tip: keep the butter cold during biscuit mixing—if the dough warms, the layers won’t form as clearly. Refrigerate leftover fried chicken and hot honey separately in sealed containers for up to 3 days; reheat chicken in a 350°F oven/air fryer until crisp and warm the honey gently on the stove. Freeze fried chicken (up to 2 months) for best texture; thaw overnight in the fridge and re-crisp before serving. For a lower-sodium swap, use reduced-sodium salt in the seasoned flour and keep the hot honey spicy with the same hot sauce amount.