Honey Butter Chicken Biscuit

Apr 09, 2025

Honey Butter Chicken Biscuit

'This time it’s Texans eyeballing me. By that I mean, there is a certain restaurant that makes these for breakfast (and in my opinion it’s just not a breakfast food)…and I think…well…mine is better. I’m sorry.' – Derby at Home Chef Joshua Weissman

PREP TIME: 30 Minutes + Overnight to Marinate + Making Biscuits & Buttered (if desired)

COOK TIME: 25 Minutes

SERVES: 8

Ingredients:

• 4 boneless, skinless chicken breasts (about 11⁄2 lb/680g total)
• High-heat oil (such as canola, avocado, vegetable, lard, etc.), for frying Buttermilk biscuits (you can prepare these while the chicken marinates, just before cooking the chicken), hot or warmed

Marinade:

• 2 cups (500ml) buttermilk
• 1⁄2 tbsp (12g) gochujang (optional)
• 2 tsp (6g) white pepper
• 1 tbsp (8g) garlic powder
• 1 tbsp (8g) onion powder
• 11⁄2 tsp (9g) kosher salt
• 1 tbsp (8g) smoked Paprika

Dredge:

• 2 cups (300g) unbleached all-purpose flour
• 1 tbsp (18g) kosher salt
• 1 tsp (3g) smoked paprika
• 1 tbsp (8g) garlic powder
• 1 tbsp (8g) serrano powder (optional)
• 11⁄2 tsp (1g) freshly cracked black pepper

Honey butter:

• 1⁄2 cup (160g) wildflower honey
• 1 tbsp (21g) avocado honey (optional; or use more wildflower honey)
• 6 sage leaves
• 31⁄2 tbsp (49g) salted butter (page 33)

Buttermilk Biscuits

• 2¾ cups (413g) unbleached all purpose flour, plus more for dusting
• 2 tbsp (26g) baking powder
• 1 tsp (6g) fine sea salt
• 1 tsp (4g) granulated sugar
• 2⁄3 cup (149g) unsalted butter chilled
• 1 cup (250ml) buttermilk, plus more for brushing

Instructions Buttermilk Biscuits:

1.          Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In the bowl of a food processor, add the all-purpose fl our, baking powder, salt, and sugar, and pulse a few times until thoroughly combined.

2.          Cut the butter into ½-inch (1.25-cm) cubes. Make sure the butter is extremely cold. If not, freeze for 5 minutes.

3.          Add the butter to the food processor, and pulse 12 to 14 times, or until pea-sized crumbs are formed.

4.          Transfer to a medium bowl. While slowly streaming in the buttermilk, use a fork to mix until all of the buttermilk has been poured in and a solid mass has formed. If it’s still too dry, add 1 or 2 more tablespoons (15 or 30ml) buttermilk.

5.          Turn the dough onto an unfl oured surface and gently knead until it comes together. Roll it out into a rough rectangle. Fold it in thirds (like folding a letter) and then roll it out lengthwise. Fold it into thirds again, cover with plastic wrap, and refrigerate for 5 minutes.

6.          After resting, place on a lightly fl oured surface and roll it out into a rectangle about ¾ inch (2cm) thick.

7.          Using a 3- to 4-inch (7.5–10-cm) biscuit cutter, cut out as many pieces as possible and place on the baking sheet. Continue to reroll and cut the dough to get as many biscuits as possible.

8.          Brush the tops very lightly with buttermilk. Bake for 15 to 17 minutes, or until the tops are golden brown. Split in half, and enjoy!

Instructions Chicken:

1.          Prepare the marinade. In a large bowl, combine the buttermilk, gochujang (if using), white pepper, garlic powder, onion powder, salt and smoked paprika. Whisk together until thoroughly combined.

2.          Cut each chicken breast in half widthwise. Place the thicker halves between 2 pieces of plastic wrap and pound into an even thickness to match the thinner halves, 1⁄2 to 3⁄4 inch (1.25–2cm) thick.

3.         Place each piece of chicken into the buttermilk mixture, and cover with plastic wrap. Let marinate in the refrigerator for 1 hour or overnight. Make the buttermilk biscuits while the chicken marinates, just before cooking the chicken, so they’re fresh.

4.          Fill a large deep cast-iron skillet or heavy-bottomed pot with about 21⁄2 inches (6.25cm) oil. (Do not fill the pot more than three-quarters full.) Heat over medium heat until it reaches 350°F (180°C). Adjust the heat up and down to maintain that temperature.

5.         While the oil heats, prepare the dredge. In a medium bowl, whisk together the flour, salt, smoked paprika, garlic powder, serrano powder (if using), and pepper until combined.

6.         Drizzle 2 to 3 tablespoons (30–45ml) of the marinade into the flour mixture, if desired, and toss it around. (This gives you some extra-flaky bits on the chicken.)

7.          Working 1 piece at a time, remove the chicken from the buttermilk mixture, allowing the liquid to drip off. Place into the dredge, pressing very firmly into the chicken to make sure it’s thoroughly coated, and shake off the excess. Set aside and repeat with the remaining chicken.

8.         Working 2 or 3 pieces at time so the skillet isn’t overcrowded, carefully place the breaded chicken in the oil (dropping away from you), and fry for 5 to 7 minutes, or until golden brown. The chicken is done when it reaches an internal temperature of 165°F (75°C). Place on a wire rack in a rimmed baking sheet to drain.

9.         Prepare the honey butter. In a small pot, combine the wildflower honey and avocado honey (if using) over medium heat, constantly whisking, until melted together. Once the honey is hot, turn off the heat and add the sage. Continue whisking constantly.

10.  Whisk in the salted butter until fully emulsified into a smooth and thickened honey butter. Remove the sage leaves before serving.

11.  Open each buttermilk biscuit, place a piece of chicken on the bottom, drizzle generously with the honey butter, and top with the other half of the biscuit. Enjoy!