Hot Honey Chicken Biscuits

There’s just something about Hot Honey Chicken Biscuits that feels like a warm hug with a spicy little wink. That combo of crispy fried chicken, fluffy buttermilk biscuits, and sweet-heat honey drizzle? Pure comfort food magic. Whether you’re trying to recreate that famous Jimmy Dean version or crafting your own twist, homemade Hot Honey Chicken Biscuits deliver big flavor in every bite.

The biscuits are tender, the chicken’s perfectly crisp, and that hot honey glaze ties it all together; it’s everything you crave in one sandwich. Skip the drive-thru ; Hot Honey Chicken Biscuits taste even better when made from scratch. And don’t let the breakfast label fool you—these beauties are just as perfect for a cozy brunch or a bold, flavor-packed dinner.

Why Hot Honey Chicken Biscuits Are Taking Over Breakfast Tables

Hot Honey Chicken Biscuits are having a moment—and it’s well-deserved. Born from the Southern tradition of fried chicken and biscuits, this upgraded version adds a spicy-sweet drizzle of hot honey that takes things to the next level.

From Popeyes to Biscuitville, everyone’s serving their take on this crave-worthy combo. But when you make Hot Honey Chicken Biscuits at home, you’re in charge of everything; the spice level, the biscuit fluff, the golden crunch.

For a winning brunch plate, serve them with:

• Crispy hash browns
• Fresh fruit salad
• Strong coffee or sweet tea
• Fluffy scrambled eggs

Whether you're a longtime fan or just hopping on the trend, Hot Honey Chicken Biscuits are here to stay—and your breakfast table is better for it.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips and Tricks for Hot Honey Chicken Biscuits
• Recipe Variations and Dietary Modifications
• Equipment
• Storage and Meal Prep Solutions
• The Secret Southern Trick That Makes All the Difference
• FAQ
• Wrap It Up with Southern Heat and a Whole Lot of Flavor
• Related
• Pairing
• Hot Honey Chicken Biscuits

Ingredients

For the Buttermilk Biscuits:

• All-purpose flour (for that tender, fluffy crumb)
• Baking powder (gives the biscuits their signature lift)
• Salt and sugar (a balance of savory and sweet)
• Cold butter, cubed (for irresistible flaky layers)
• Cold buttermilk (adds tang and keeps them tender)

Substitution tip: Use a 1:1 gluten-free flour blend for gluten-free biscuits; just note they may be a bit denser.

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For the Fried Chicken:

• Boneless chicken thighs or breasts, pounded evenly
• Buttermilk (to tenderize and help the breading stick)
• All-purpose flour and cornstarch (for that ultra-crispy crust)
• Paprika, garlic powder, onion powder, cayenne pepper
• Salt and black pepper
• Vegetable oil (for frying to golden perfection)

Pro tip: Thighs are juicier and more flavorful—ideal for chicken biscuit sandwiches.

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For the Hot Honey Sauce:

• Honey and butter (your sweet, buttery base)
• Red pepper flakes and cayenne (adjust heat to taste)
• A pinch of salt (to round it all out)

Dietary note: Want a vegan option? Try maple syrup and vegan butter instead for a plant-based twist on the glaze.

See recipe card for quantities.

Instructions

Make the Biscuits

Preheat oven to 425°F. Mix flour, baking powder, salt, and sugar in a large bowl. Cut in cold butter until mixture looks like coarse crumbs. Add buttermilk and stir just until dough comes together. Pat dough ¾-inch thick on floured surface, cut into rounds, and place on baking sheet. Bake 15-17 minutes until golden brown.

Expert tip: Keep butter cold and don't overmix for fluffiest biscuits.

Prep and Fry the Chicken

Marinate chicken pieces in buttermilk for 15 minutes. Mix flour, cornstarch, and all seasonings in a shallow dish. Heat oil to 350°F in a heavy skillet. Remove chicken from buttermilk, coat thoroughly in seasoned flour mixture, and fry 4-5 minutes per side until golden brown and cooked through (165°F internal temperature).

Pro tip: Don't overcrowd the pan – fry in batches for crispiest results.

Make the Hot Honey Sauce

In a small saucepan, combine honey, butter, red pepper flakes, cayenne, and salt. Heat over medium-low heat, stirring constantly, until butter melts and mixture is smooth. Simmer 1-2 minutes to blend flavors. Taste and adjust spice level as needed.

Heat tip: Start with less spice – you can always add more, but you can't take it away.

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Split warm biscuits in half. Place fried chicken on bottom half, drizzle generously with hot honey sauce, and top with other biscuit half. Serve immediately while chicken is crispy and biscuits are warm for the best experience.

Assembly tip: Let chicken rest on a wire rack for 2-3 minutes after frying to maintain maximum crispiness.

Expert Cooking Tips and Tricks for Hot Honey Chicken Biscuits

1. Temperature Control is Everything:
   When it comes to making perfect Hot Honey Chicken Biscuits, a thermometer is non-negotiable. Use it to monitor both your oil temperature and the internal doneness of the chicken. If the oil’s too hot, the coating burns before the chicken cooks through; too cool, and you end up with greasy, soggy results.
2. The Buttermilk Secret:
   Don’t skip the buttermilk marinade—it’s essential for juicy, flavorful chicken. Even a quick 15-minute soak works wonders and makes your Hot Honey Chicken Biscuits taste like they came straight from a top-notch Southern kitchen.
3. Biscuit Success Starts Cold:
   Flaky biscuits are the backbone of amazing Hot Honey Chicken Biscuits. Keep your ingredients cold, especially the butter, and handle the dough as little as possible. The less you fuss with it, the better those dreamy biscuit layers will turn out.
4. Hot Honey Balance is Key:
   Go easy on the heat at first; you can always turn it up. The honey’s natural sweetness intensifies spice, so what seems mild while cooking might bring serious heat once it hits those biscuits. That perfect balance is what makes Hot Honey Chicken Biscuits shine.

Recipe Variations and Dietary Modifications

For Different Dietary Needs:

• Gluten-Free Version:
  Swap in a good 1:1 gluten-free flour blend for both the biscuits and chicken coating. The texture will be a bit different, but the flavors of Hot Honey Chicken Biscuits still shine through.
• Keto-Friendly Option:
  Ditch traditional biscuits and serve the hot honey chicken over a bed of cauliflower mash or almond flour biscuits. You’ll still get all the crave-worthy flavor of Hot Honey Chicken Biscuits without the carbs.
• Dairy-Free Twist:
  Use plant-based milk and vegan butter in the biscuits, and fry the chicken in coconut oil. This version keeps the spirit of Hot Honey Chicken Biscuits alive while staying dairy-free.

Creative Flavor Variations:

• Maple Hot Honey:
  Add a splash of maple syrup to your hot honey sauce for deeper, more complex sweetness.
• Nashville Hot Style:
  Crank up the heat by increasing the cayenne to 2 teaspoons and tossing in a pinch of brown sugar for that signature spicy-sweet kick.
• Herb-Crusted Crunch:
  Mix dried thyme, rosemary, and sage into your flour coating for a fragrant, earthy upgrade.
• Sweet Tea Brine:
  For a uniquely Southern take on Hot Honey Chicken Biscuits, brine your chicken in sweet tea instead of buttermilk—it adds flavor and tenderness with a nostalgic twist.

Equipment

• Cast Iron Skillet: Maintains steady oil temperature and creates superior browning. A heavy-bottomed pot works as backup.
• Wire Cooling Rack: Essential for keeping fried chicken crispy by allowing air circulation.
• Instant-Read Thermometer: Takes the guesswork out of oil temperature and chicken doneness.
• Sharp Biscuit Cutter: Clean cuts without twisting ensure proper rising.
• Kitchen Scale: For consistent biscuit results, weighing flour is more accurate than measuring by volume.

Budget-friendly alternatives work fine – a heavy pot instead of cast iron, a drinking glass instead of a biscuit cutter, and careful timing instead of a thermometer will still yield great results.

Storage and Meal Prep Solutions

Refrigerator Storage:

Cooked chicken keeps for 3-4 days refrigerated. Store biscuits in an airtight container for up to 3 days. Keep hot honey sauce in the fridge for up to one week.

Freezing Instructions:

• Baked biscuits freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags. Reheat directly from frozen in a 350°F oven for 10-12 minutes.
• Fried chicken can be frozen for up to 2 months, though it's best enjoyed fresh for optimal crispiness.

Make-Ahead Tips:

• Make hot honey sauce up to a week ahead
• Prepare biscuit dough the night before and refrigerate
• Mix dry coating ingredients in advance

FAQ

Wrap It Up with Southern Heat and a Whole Lot of Flavor

If there’s one thing I’ve learned in my kitchen adventures, it’s that Hot Honey Chicken Biscuits are the ultimate comfort food flex. They’ve got it all—fluffy, buttery biscuits, crispy fried chicken, and that magical drizzle of hot honey that brings sweet and heat into perfect harmony. Whether it’s a lazy Sunday brunch or just a random Tuesday craving, these biscuits hit the spot every single time.

Once you’ve nailed this recipe, don’t stop there! Spice lovers; you're in for a treat. Keep the flavor train going with my Homemade Spicy Popcorn Chicken for a crispy, bite-sized snack or serve up a crowd-pleaser with the Bang Bang Chicken Skewers Recipe ; they’re bold, saucy, and just as addictive.

Give this recipe a try and make it your own. I’d love to see what twists you come up with! Snap a photo, drop a comment, and don’t forget to rate the recipe. This cozy little community of biscuit lovers is always hungry for inspiration—and trust me, your version of Hot Honey Chicken Biscuits might just be the next fan favorite.

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Pairing

These are my favorite dishes to serve with this Hot Honey Chicken Biscuits recipe: