I have to tell you, these hot honey chicken biscuits are my new obsession. They are flaky, buttery, and stuffed with the crispiest fried chicken you can imagine. Honestly, making these at home is a game-changer; they are so much better than any fast-food version I’ve ever had.

That sweet and spicy honey drizzle is what takes it over the top. This is pure Southern comfort food, perfect for making any day feel special. You can also enjoy similar savory flavors in the Oven Baked Greek Chicken Breast Recipe if you want a lighter, herby twist on chicken.

Ingredients You’ll Need

Here is a breakdown of what you need to create these incredible chicken biscuits from scratch. Using fresh, high-quality ingredients will make a noticeable difference in the final taste and texture. For a rich, indulgent alternative to the fried chicken here, try the Beef Tenderloin Recipe with Garlic and Herbs for a hearty variation.

For the Fried Chicken:

1 1/2 to 2 pounds chicken tenders – Tenders are ideal for their size and quick cooking time, but you can also slice boneless, skinless chicken breasts into 1-inch strips.
1 1/2 cups all-purpose flour – This creates the base of our crispy coating.
1 tsp. kosher salt – Enhances the flavor of the chicken and the breading.
1/4 tsp. black pepper – Adds a subtle, classic spice.
1/4 tsp. garlic powder – Provides a savory, aromatic flavor to the coating.
1/4 tsp. smoked paprika – Gives the chicken a beautiful color and a hint of smoky flavor.
1 large egg + 2 tablespoons water, beaten – This egg wash is crucial for helping the flour mixture stick to the chicken.
Vegetable, canola, or peanut oil, for frying – Use a neutral oil with a high smoke point for the best frying results.

For the Buttermilk Biscuits:

2 cups all-purpose flour – The foundation for our light and fluffy biscuits.
1 Tbsp. baking powder – This is the leavening agent that makes the biscuits rise and become airy.
1 tsp. kosher salt – Balances the flavors and strengthens the gluten structure.
1/4 tsp. baking soda – Works with the buttermilk to create a tender crumb.
1/2 cup (1 stick) cold butter – The key to flaky layers. Grating frozen butter is a great pro tip for easy incorporation.
3/4 cup buttermilk – The acidity in buttermilk creates an exceptionally tender biscuit.
1/4 cup unsalted butter, melted – For brushing on the biscuits right out of the oven for a golden, buttery finish.

For the Hot Honey:

1 cup honey – The sweet base of our drizzle. Use a good quality, mild honey.
2 tsp. crushed red pepper flakes – This brings the heat! You can adjust the amount based on your spice preference.
1 Tbsp. apple cider vinegar – The acidity cuts through the sweetness and adds a wonderful tangy note.

Note: The listed ingredients will yield approximately 6 servings.

Variations

Want to customize this recipe? Here are a few simple swaps and additions to make it your own.

Dairy-Free: You can make this recipe dairy-free by swapping the buttermilk for a non-dairy alternative mixed with a teaspoon of lemon juice or vinegar. Use a plant-based butter substitute in the biscuits.
Gluten-Free: For a gluten-free version, use a 1-to-1 gluten-free baking flour blend for both the chicken coating and the biscuits. Results may vary slightly in texture, but they will still be delicious.
Extra Spicy: If you love heat, add a pinch of cayenne pepper to the flour mixture for the chicken. You can also increase the amount of red pepper flakes in the honey or add a dash of your favorite hot sauce.

Cooking Time

This recipe involves a few components, but the delicious result is well worth the effort.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Equipment You Need

Having the right tools makes the cooking process much smoother.

Large Pot or Dutch Oven: Perfect for frying the chicken evenly and safely.
Large Bowls: You’ll need a few for mixing the dry ingredients, the egg wash, and the biscuit dough.
Baking Sheet: Used for baking the biscuits to a perfect golden brown.
Biscuit Cutter: A 2.5-inch cutter helps create uniformly shaped biscuits.
Small Saucepan: For gently simmering the hot honey mixture.
Wire Rack: Essential for letting the fried chicken drain and stay crispy.

How to Make Hot Honey Chicken Biscuits

This recipe is broken down into three main parts: frying the chicken, baking the biscuits, and making the honey. Let’s get started.

Prepare the Fried Chicken

First, you’ll get the chicken coated and fried to golden perfection. The double-dredge method is key to achieving that super crispy exterior we all love. Make sure your oil is at the right temperature before you begin.

Pour about 2 inches of oil into a large, heavy-bottomed pot and set it over medium heat.
In a large, shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika. In a separate dish, beat the egg and water together.
Working one piece at a time, dredge a chicken tender in the flour mixture, dip it into the egg wash, then dredge it back in the flour for a second time, ensuring it’s fully coated. Set the coated chicken aside.

Fry the Chicken

Check if the oil is ready (around 365-375°F) by dropping a tiny bit of flour into it; if it sizzles, you’re good to go.

Carefully place 2-4 pieces of chicken into the hot oil, being sure not to overcrowd the pot.
Fry for about 8 to 10 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
Transfer the cooked chicken to a wire rack or a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken.

Make the Buttermilk Biscuits

While the chicken is frying, you can get started on the biscuits. The secret to flaky biscuits is working with cold butter and not overmixing the dough.

Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, salt, and baking soda.
Cut the cold butter into small cubes or grate it using a box grater. Work the butter into the dry ingredients with your fingertips or a pastry cutter until it resembles coarse crumbs.
Pour in the buttermilk and stir with a spatula until a soft dough just comes together. Don’t overmix!

Shape and Bake the Biscuits

Gently working the dough and folding it creates those irresistible layers.

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, fold it into thirds like a letter, and then flatten it back into a rectangle. Repeat this folding process two more times.
Pat the dough down to about a 1/2-inch thickness. Use a floured 2.5-inch biscuit cutter to cut out the biscuits.
Place the biscuits on the prepared baking sheet and bake for 15-17 minutes, or until lightly golden. Brush the tops with melted butter as soon as they come out of the oven.

Create the Hot Honey

This simple sauce comes together in minutes and adds the perfect finishing touch.

Combine the honey and crushed red pepper flakes in a small saucepan over medium heat.
Bring the mixture to a simmer, then immediately remove it from the heat.
Stir in the apple cider vinegar. Allow it to cool slightly before using.

Assemble the Biscuits

Now for the best part: putting it all together.

Split the warm biscuits in half.
Place a piece of crispy fried chicken on the bottom half of each biscuit.
Drizzle generously with the hot honey, top with a couple of pickle slices if desired, and place the top of the biscuit on. Serve immediately and enjoy!

Additional Tips for Making this Recipe Better

After making this recipe a few times, I’ve picked up a few tricks that really elevate the final dish.

I found that grating the butter while it’s frozen is a game-changer for the biscuits. It distributes more evenly throughout the flour, creating incredibly flaky layers without much effort.
Don’t be afraid to season generously. I sometimes add a little extra smoked paprika or a pinch of onion powder to the chicken’s flour dredge for a deeper savory flavor.
Let the chicken rest for a few minutes after dredging and before frying. This helps the coating adhere better, so you get a crispier, more intact crust.
For the hot honey, I recommend letting it cool for at least 10 minutes before drizzling. This allows it to thicken slightly and cling to the chicken better.

How to Serve Hot Honey Chicken Biscuits

These biscuits are a complete meal on their own, but they also pair wonderfully with classic Southern sides. Serve them hot for brunch, lunch, or dinner. For a beautiful presentation, arrange them on a platter with extra hot honey on the side for dipping. A garnish of fresh parsley or chives adds a nice pop of color. For a full meal, serve with a side of coleslaw, potato salad, or creamy mac and cheese.

Nutritional Information

Here is an approximate nutritional breakdown for one serving.

Calories: Approximately 600-700 kcal
Protein: 30-40g
Carbohydrates: 50-60g
Fat: 30-40g

Make Ahead and Storage

You can prepare parts of this recipe in advance to save time.

Store any leftover chicken and biscuits separately in airtight containers in the refrigerator for up to 3 days. This prevents the biscuits from becoming soggy.

For reheating, warm the biscuits in a 350°F oven for a few minutes until soft. The best way to reheat the chicken is in an air fryer or oven to restore its crispiness.

You can freeze the fried chicken for up to 2 months. Let it cool completely, then store it in a freezer-safe bag. Reheat from frozen in the oven or air fryer until hot and crispy.

Why You’ll Love This Recipe

There are so many reasons to fall in love with these homemade hot honey chicken biscuits.

Restaurant-Quality at Home: This recipe guides you through creating a truly impressive dish that rivals what you’d find at a popular brunch spot. You’ll be amazed at what you can make in your own kitchen.
Incredible Flavor Combination: The mix of flaky, buttery biscuits, crispy, savory chicken, and a sweet-spicy honey drizzle is absolutely irresistible. It hits all the right flavor notes.
Completely From Scratch: There’s something so satisfying about making every component from scratch. You control the ingredients, and you can taste the love and effort in every single bite.
Perfect for Any Occasion: Whether you’re hosting a weekend brunch, looking for a comforting dinner, or need a standout dish for a potluck, these chicken biscuits are always a crowd-pleaser.

Ash Tyrrell