Go Back
–+ servings
chicken biscuit split open to see the chicken breast with honey drizzle.
Print Recipe
5 from 12 votes

Honey Butter Chicken Biscuits

If you've never made Honey Butter Chicken Biscuits from scratch, now's your chance! Crispy fried chicken is surrounded by a homemade buttermilk biscuit, then topped with honey butter spread for a southern classic!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Sandwiches
Cuisine: Southern
Servings: 4
Calories: 1095kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

CHICKEN MARINADE

  • 1 cup buttermilk
  • ½ teaspoon garlic salt with parsley ad
  • ¼ teaspoon black pepper
  • ¼ teaspoon Texas Pete Dust ad or cayenne pepper
  • 4 boneless chicken breasts or cut 2 breasts in half to get the proper size

FRIED CHICKEN BATTER

  • 1 cup all purpose flour
  • 2 Tablespoons cornstarch
  • 2 teaspoons garlic salt with parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Texas Pete Dust (or cayenne pepper)
  • 1 cup vegetable or canola oil for frying
  • extra honey for drizzling on chicken

BUTTERMILK BISCUITS

  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick butter (cold)
  • 1 cup buttermilk (cold)
  • 2 Tablespoons melted butter for tops of biscuits

HONEY BUTTER

  • 2 Tablespoons honey
  • 1 stick butter softened
  • dash of garlic salt with parsley

Instructions

FRIED CHICKEN BREASTS

  • Combine all ingredients for marinade. Pour into an airtight container.
  • Place chicken breasts in marinade for at least 2 hours in refrigerator or overnight.
  • Mix dry ingredients for fried chicken batter in a large bowl.
  • Set up a dredging station. Take chicken breasts out of marinade and place in batter mix. Cover chicken completely and pat into every crevice.
  • Heat oil on medium heat in a frying pan until it sizzles.
  • Place dredged chicken breasts in oil and cook for 5 minutes on medium heat. Using tongs, turn chicken over and cook 5 more minutes. Turn one more time and cook a few more minutes until crust is golden brown.
  • Remove chicken from oil and drain on paper towels.
  • Drizzle chicken with honey and allow to rest while making biscuits.

BUTTERMILK BISCUITS

  • In a large bowl, whisk flour, baking soda, baking powder, and salt together until fluffy.
  • Grate cold butter into flour mixture and crumble with hands.
  • Make a well in the middle of the flour and pour in buttermilk.
  • Gently mix flour with buttermilk until ingredients are just moistened.
  • Pat into round balls and place in a buttered baking dish or pie plate with biscuits touching.
  • Brush tops of biscuits with melted butter.
  • Bake at 450 degrees for 15 minutes until golden brown. 

HONEY BUTTER

  • Soften butter at room temperature. Place in a mixing bowl with honey. 
  • Beat butter and honey together with a mixer until smooth.
  • Stir in a dash of garlic salt. Cover honey butter and keep in refrigerator until time to serve.

ASSEMBLY

  • Slice warm biscuits in half and spread each side generously with honey butter.
  • Place chicken breast on bottom half of biscuit. 
  • Put top of biscuit on chicken and serve with extra honey butter if desired.  

Video

Notes

  • The longer you marinate the chicken, the more tender it will be. It's ideal if you can leave it in marinade overnight in the refrigerator.
  • Since the honey is sticky and a little messy, be sure to provide plenty of napkins! You may also want to use a toothpick or skewer to hold the sandwich together.
  • I used thick, boneless chicken breasts in this recipe. If you use thinner cuts of meat or chicken thighs, be sure to adjust the cooking time.
  • View the Google Web Story for Honey Butter Chicken Biscuits!

Nutrition

Calories: 1095kcal | Carbohydrates: 91g | Protein: 38g | Fat: 64g | Saturated Fat: 7g | Sodium: 2462mg | Potassium: 703mg | Fiber: 3g | Sugar: 15g | Vitamin C: 2mg | Calcium: 339mg | Iron: 5mg