Hot Chicken Biscuits

Recipe

Hot Chicken Biscuits

4 Servings (With A Few Extra Biscuits)
  • Breads

Ingredients 

For the biscuits:

3¼ cups all-purpose flour

4¼ teaspoons baking powder

1½ teaspoon salt

½ teaspoon black pepper

3½ teaspoons sugar

4 oz. butter, room temperature

4 oz. cream cheese, room temperature

1 cup cold buttermilk

2 oz. butter, melted

For the chicken:

2 cups all-purpose flour

1 tablespoon salt

½ teaspoon black pepper

1 teaspoon cayenne pepper

1 ½ teaspoons garlic powder

1½ teaspoons onion powder

½ teaspoon paprika

2–3 cups buttermilk

4 boneless chicken breasts (4–6 oz. each), pounded to about ½″ thickness Vegetable oil, for frying

For assembly:

6 oz. butter, softened

¼ cup honey

Salt to taste

Hot Sauce to taste

 

Method 

For the biscuits:

  1. Preheat oven to 425°F. Combine the first five ingredients in a large mixing bowl. Using your fingers, a pastry cutter, or two forks, cut in the butter and cream cheese until about pea sized. The mixture should look dry and crumbly.
  2. Make a well in the center of the mixture and pour in the buttermilk. Using a wooden spoon or stiff rubber spatula, mix well to combine but don’t overwork the dough—it. should be fairly wet and sticky.
  3. Scrape dough out onto a generously floured surface. Flour the top of the dough lightly. Gently pat or roll out the dough to about 1-inch thickness. Do your best to avoid incorporating additional flour to the inside of the dough, and try to handle the dough as little as possible.
  4. Lightly flour a 3-inch round or square biscuit cutter and cut biscuits as close together as possible. Arrange biscuits on a parchment-lined or greased baking sheet so that they are just touching. (Any leftover scrap dough can be very gently re-rolled, but keep in mind that they will not be as light and fluffy as the first cut).
  5. Brush the tops of the biscuits with half of the melted butter. Bake for about 20 minutes, or until golden brown and cooked through, rotating the baking sheet halfway through. Brush with the rest of the melted butter as soon as they come out of the oven. Let cool completely.

For the chicken:

  1. Combine the flour and spices in a large bowl or shallow baking dish.
  2. Pour the buttermilk in a second large bowl or shallow baking dish. One at a time, dip each chicken breast first into the flour mixture, then into the buttermilk, and then into the flour mixture again, pressing the chicken firmly into the flour to ensure a good coating. Transfer coated chicken breasts to a cookie sheet and let rest for 10–15 minutes.
  3. Fill a large, heavy-duty pot or high-sided pan with vegetable oil to about 3″ deep and heat to 375°F. Once preheated, carefully place the chicken into the oil one piece at a time. You may need to fry in batches depending on the size of your pot or pan. Turn the chicken as needed to ensure an even golden brown color. Fry until internal temperature reaches at least 165°F (this should take about 8–10 minutes). Remove the chicken from oil, place on a wire rack and let rest.

To assemble chicken biscuits:

  1. Make honey butter by combing butter, honey and salt in a small mixing bowl.
  2. Split four biscuits in half and lightly toast if desired. Smear both insides of each biscuit with a generous amount of the honey butter then top each biscuit half with a piece of chicken and a healthy dose of your favorite hot sauce, then close it up and enjoy!
Photo by Adobe Stock / Brent Hofacker

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