Hot Honey Chicken Biscuits

If you’ve ever dreamed of biting into a flaky biscuit that yields to tender, golden chicken kissed with a sweet-and-spicy glaze, you’re in for a treat. These Hot Honey Chicken Biscuits bring together the best of southern comfort cooking with a modern flavor twist. The biscuit layers are buttery and light, thanks to chilled butter cut into the dough and a touch of tangy buttermilk. Between those soft layers lives a succulent piece of fried chicken, marinated in buttermilk to lock in moisture, dredged in a well-spiced flour mixture, and crisped to a perfect golden hue. A final drizzle of hot honey glaze—where honey meets your favorite hot sauce and a pat of melted butter—ties it all together in a glorious harmony of textures and tastes.

This recipe is a real crowd-pleaser, whether you’re planning an indulgent brunch or simply elevating a weeknight dinner. With intermediate-level technique, you’ll fold, roll, and bake the biscuits in about 12–15 minutes, while the chicken soaks and fries in roughly the same timeframe. In total, prep, cooking, and resting time hover around 90 minutes, delivering an approximate 600-calorie masterpiece per serving. Explore substitutions like plump chicken thighs for extra juiciness or dial up the heat with more hot sauce in the glaze. No matter the tweaks, these Hot Honey Chicken Biscuits promise a balance of crisp, creamy, sweet, and fiery in every unforgettable bite.

KEY INGREDIENTS IN HOT HONEY CHICKEN BISCUITS

Before diving in, let’s meet the all-star lineup that makes these biscuits so irresistible. Each component—from the dry flour to the finishing honey—plays a vital role in building layers of flavor and texture.

• All-purpose flour

The backbone of your biscuits and the dredge for the chicken, it provides structure and a tender crumb when combined properly with leaveners.

• Baking powder

The primary leavening agent, it gives the biscuits their delicious rise and fluffy interior.

• Baking soda

Working in tandem with baking powder, it helps achieve the perfect lift and golden color.

• Salt

A flavor enhancer for both the biscuit dough and the chicken coating, balancing sweetness and heat.

• Unsalted butter

Chilled cubes folded into the dough create those signature flaky layers in the biscuits.

• Buttermilk

Adds moisture and a gentle tang to the biscuit dough and tenderizes the chicken during its marinade.

• Chicken breasts

Boneless, skinless cuts that absorb the buttermilk marinade and fry up crisp and juicy.

• Paprika

Imparts a mild smokiness and vibrant color to the chicken dredge.

• Garlic powder, Onion powder, Black pepper

A blend of seasonings that elevates the chicken’s savory profile.

• Cooking oil

A neutral-flavored oil like vegetable or canola for frying ensures a perfectly crispy crust.

• Honey

The sweet base of the glaze that harmonizes with spicy notes.

• Hot sauce

Provides that signature kick to contrast the honey’s sweetness.

• Butter (melted)

Enriches the glaze, giving it a silky mouthfeel and depth of flavor.

HOW TO MAKE HOT HONEY CHICKEN BISCUITS

Ready to bring these layers together? Follow these detailed steps to create biscuits that are flaky on the inside, crisp on the outside, and crowned with spicy-sweet glazed chicken.

1. Preheat your oven to 450°F (232°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.

2. Add the chilled butter cubes to the dry mixture and cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs—small pea-sized bits of butter are ideal.

3. Pour in the buttermilk and fold gently until the dough just comes together. Be careful not to overmix to avoid tough biscuits.

4. Turn the dough onto a lightly floured surface and knead gently a few times until it holds its shape. Roll out the dough to about 1-inch thickness.

5. Use a biscuit cutter to stamp out rounds and place them on a baking tray. Bake for 12–15 minutes or until the tops are golden brown.

6. While the biscuits bake, marinate the chicken breasts in buttermilk for at least 30 minutes to infuse moisture and a tangy flavor.

7. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper for the dredge. Mix thoroughly so the spices coat evenly.

8. Heat cooking oil in a skillet over medium-high heat. Dredge each chicken breast in the seasoned flour, shake off excess, and fry for about 5 minutes per side until golden brown and cooked through.

9. Meanwhile, prepare the hot honey glaze by combining honey, hot sauce, and melted butter in a small saucepan over low heat. Stir until fully blended and warmed through.

10. Assemble the biscuits by slicing each in half, placing a piece of fried chicken on the bottom half, drizzling generously with hot honey glaze, topping with the remaining biscuit half, and serving immediately.

SERVING SUGGESTIONS FOR HOT HONEY CHICKEN BISCUITS

Now that you’ve masterfully combined flaky biscuits, crisp chicken, and that sweet-spicy hot honey glaze, it’s time to think about how to present these beauties in the most mouthwatering way possible. Serving is half the fun—whether you’re hosting a weekend brunch for friends, jazzing up a casual lunch, or treating your family to a special dinner. These Hot Honey Chicken Biscuits shine on their own, but pairing them with the right sides or toppings can take them over the top. You can layer in textural contrasts, bright pops of flavor, or cooling elements that enhance the heat. Maybe you want an extra crisp bite with a creamy slaw, or you prefer a tangy counterpoint in the form of pickle rounds. Fancy a complete plate? Add eggs and bacon for a decadent twist, or go lighter with a vibrant fruit and herb salad. Imagine setting up a self-serve station at a brunch buffet, where everyone can customize their biscuits with crisp slaw, tangy pickles, or a scattering of fresh herbs. Alternatively, arrange the biscuits as sliders on a tray, drizzled with a little extra glaze, and garnish with microgreens or edible flowers for a festive flair. The goal is to make the dish look as irresistible as it tastes. All of these suggestions emphasize balance—creaminess against crunch, sweetness against heat, and richness against acidity. Read on to discover four straightforward yet exciting ways to serve your Hot Honey Chicken Biscuits and watch them become the highlight of any table.

• Creamy Slaw Side

A vibrant coleslaw made with crisp cabbage, carrots, and a tangy mayo-based dressing adds a refreshing crunch that balances the glaze’s sweetness and the chicken’s warmth.

• Pickle Punch

Tuck in a few crunchy dill pickle slices inside the biscuit for a bright burst of acidity that cuts through the richness of fried chicken and sweet-spicy glaze.

• Hearty Breakfast Stack

Serve alongside scrambled eggs and crispy bacon for an over-the-top brunch plate. The savory proteins complement the sweet and spicy flavors beautifully.

• Fruit and Herb Salad

Pair with a light mixed greens salad tossed with fresh berries, mint, and a citrus vinaigrette for a bright contrast that keeps the meal feeling balanced and refreshing.

HOW TO STORE HOT HONEY CHICKEN BISCUITS

Recipes as delicious as these Hot Honey Chicken Biscuits often lead to leftovers, and since cooking is half the fun, saving extra portions allows you to enjoy them again without the full preparation effort. Proper storage is key if you want to preserve that signature flaky texture of the biscuits, the crisp, well-seasoned crust of the chicken, and the silky sheen of the hot honey glaze. Depending on your timeline—whether you’re perfecting meal prep for the week or creating freezer-friendly treats for busy days—you can choose between refrigeration, freezing, or component-based storage to keep each element at its best. Ideally, you’ll separate the biscuits, chicken, and glaze so that moisture doesn’t soften the crust prematurely. When you’re ready for round two, simply follow the recommended reheating steps to bring everything back to freshly made deliciousness. One of the smartest moves is to keep sauces and coatings in their own containers—this prevents excess moisture from wilting the crisp surface of the biscuits or making the chicken coating chewy. With the right wrapping, chilling, and reheating methods in place, you can seamlessly integrate these leftovers into busy lunchboxes, last-minute dinner plans, or even elevate a potluck contribution with minimal fanfare. Let’s dive into the specifics of refrigeration, freezing, and reheating so that every leftover biscuit feels like it just popped out of the oven.

• Refrigerate in Airtight Containers

Place cooled biscuits and fried chicken pieces in separate airtight containers to prevent steam buildup and sogginess. Stored this way, they’ll stay fresh for up to 3 days in the fridge.

• Freeze for Longer Keeping

Wrap each biscuit individually in plastic wrap and place in a freezer-safe bag. Freeze chicken pieces in a separate Ziploc bag. Thaw overnight in the fridge before reheating.

• Reheat Properly

For best results, reheat biscuits on a baking sheet in a 350°F oven for 5–7 minutes, and crisp up the chicken in a skillet or under the broiler until heated through.

• Store Glaze Separately

Keep any leftover hot honey glaze in a small jar in the refrigerator for up to one week. Warm gently before drizzling to restore its perfect pourable consistency.

CONCLUSION

Congratulations on adding a scrumptious new recipe to your comfort food lineup! These Hot Honey Chicken Biscuits may look impressive, but with each step clearly outlined above, you’ll breeze through the process—from mixing the biscuit dough to frying golden chicken and finishing with that irresistible honey glaze. The real magic happens when plate meets palate: the buttery, flaky biscuit gives way to the juiciest chicken enveloped in a perfect heat-and-sweet swirl. It’s the kind of recipe that sparks smiles at brunch tables, steals the show at potlucks, and elevates a simple weeknight dinner into a memorable occasion. Whether you followed the instructions to the letter or customized the spices to pack extra punch, you now have a go-to brunch, lunch, or dinner recipe in your back pocket. Don’t worry if you end up with a few extra biscuits or chicken scraps—leftovers can be just as delightful the next day, especially when warmed and served alongside a crisp green salad or a scoop of coleslaw.

Now that you’re fully equipped with this recipe, why not print out the article and tuck it into your favorite recipe binder? Saving it digitally works just as well: pin it on your recipe board, bookmark it in your browser, or store it on your phone for quick reference whenever you get that spicy-sweet craving. Below this conclusion you’ll find a FAQ section ready to answer common questions, from ingredient swaps like using chicken thighs to technique tips for consistently flaky biscuits. If anything wasn’t clear, or if you experiment with your own twists—maybe a dash of smoked paprika or extra-hot sauce—let me know! Also, if you’ve tried different serving suggestions or shared these with friends and family, drop a note about your favorite pairing. Did you double the heat, drizzle on extra glaze, or garnish with fresh herbs? Your feedback helps the entire cooking community and sparks fresh ideas for future recipes. Feel free to share your thoughts, ask questions, or request troubleshooting advice in the comments. Happy cooking!

Print Recipe

Hot Honey Chicken Biscuits

Author: Martha Williams Courses: Lunch

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 30 mins

Calories: 600

Description

These flaky biscuits filled with crispy fried chicken are drizzled with a spicy honey glaze, offering a perfect balance of heat and sweetness in every bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ¹⁄₂ teaspoon baking soda

• 1 teaspoon salt

• 1 stick unsalted butter, chilled and cut into cubes

• ³⁄₄ cup buttermilk

• 1 pound chicken breasts, boneless and skinless

• 1 cup buttermilk (for marinade)

• 1 cup all-purpose flour (for dredging)

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• Cooking oil for frying

• ¹⁄₄ cup honey

• 1 tablespoon hot sauce

• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 450°F (232°C). In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
2. Add chilled butter cubes to the flour mixture and cut in using a pastry cutter or fingers until it resembles coarse crumbs.
3. Pour in 3/4 cup of buttermilk and mix until just combined. Do not overwork the dough.
4. Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thickness.
5. Use a biscuit cutter to cut out biscuits and place onto a baking tray. Bake for 12-15 minutes or until golden brown.
6. While biscuits are baking, prepare the chicken. Marinate chicken breasts in buttermilk for at least 30 minutes.
7. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper for dredging.
8. Heat cooking oil in a skillet over medium-high heat. Dredge marinated chicken in the flour mixture, shaking off excess, and fry until golden brown and cooked through.
9. Meanwhile, prepare the hot honey glaze by mixing honey, hot sauce, and melted butter in a small saucepan over low heat until warm and combined.
10. Assemble the biscuits by slicing them in half, placing a piece of fried chicken on the bottom half, and drizzling with hot honey glaze. Top with the other biscuit half and serve immediately.

Note

• For an extra spicy kick, add more hot sauce to the honey mixture.
• You can prepare the biscuits in advance and reheat before serving.
• Substitute chicken thighs if desired for a juicier texture.
• Serve with a side of coleslaw or pickles for added flavors.
• These biscuits are perfect for a brunch gathering or family breakfast treat.

Keywords: hot honey, chicken biscuits, comfort food, homemade biscuits, spicy glaze, brunch recipe