Hot Honey Chicken Biscuits: A Beginner’s Guide to a Southern Comfort Classic

There’s a special kind of joy that comes from making something that feels gourmet but is surprisingly simple to pull off. I still remember the first time I tried hot honey chicken biscuits at a small brunch spot in Atlanta. The sweet heat of the honey, the crunch of the perfectly fried chicken, and the buttery biscuit that held it all together—it was a moment of pure satisfaction. I knew right then that I had to try recreating it at home.

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For beginner cooks, this recipe is a great way to build confidence in the kitchen. You’ll learn basic frying techniques, biscuit-making skills, and how to make a quick homemade sauce that can be used on so many other dishes. And while it may look and taste like something that took hours to make, it comes together in under an hour.

Whether you’re cooking for friends, family, or just treating yourself to a hearty breakfast or brunch, these hot honey chicken biscuits deliver big flavor with simple steps. They strike the perfect balance of crispy, tender, flaky, sweet, and spicy—all in one hand-held sandwich. Let’s get started.

Ingredients and Preparation

To make this dish easy and flexible, we’re breaking the ingredients down by component. You’ll also find a few suggestions for substitutions to make this recipe work with what you have on hand.

For the Chicken

• 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
• 1 cup buttermilk (for marinating and tenderizing)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil for frying (canola or peanut oil also work)

Alternative proteins: If you prefer beef, thinly sliced beef cutlets can be breaded and fried using the same method. Just be sure they’re tender cuts like sirloin or flank steak.

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup buttermilk

Shortcut: You can also use store-bought refrigerated biscuit dough if you’re short on time. Just follow the package instructions for baking.

For the Hot Honey Sauce

• ½ cup honey
• 1–2 teaspoons red pepper flakes (adjust to your heat preference)
• 1 teaspoon apple cider vinegar (optional, adds a touch of tang)
• Pinch of salt

This sauce can be made ahead and stored in the fridge for up to a week.

Step-by-Step Instructions

1. Marinate the Chicken

Place the chicken thighs in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes, or up to overnight in the fridge. This helps tenderize the meat and infuses it with flavor.

2. Prepare the Dredge

In a shallow bowl or plate, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to ensure even seasoning throughout the coating.

3. Bread and Fry the Chicken

Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to help the coating stick.

In a large skillet, heat about ½ inch of oil over medium-high heat. Once the oil reaches 350°F (or when a pinch of flour sizzles on contact), carefully add the chicken.

Fry for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should read 165°F. Transfer the chicken to a plate lined with paper towels to drain.

4. Make the Biscuits from Scratch

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to cut the butter into the flour until it resembles coarse crumbs.

Pour in the buttermilk and stir just until combined. Do not overmix—this can make the biscuits tough.

Turn the dough onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out circles. Gather the scraps, reshape, and repeat.

Place the biscuits on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until the tops are golden brown. Let them cool slightly before slicing.

5. Prepare the Hot Honey

In a small saucepan over low heat, warm the honey. Stir in the red pepper flakes, apple cider vinegar (if using), and a pinch of salt.

Simmer gently for 1–2 minutes, then remove from heat. Allow it to cool slightly. It should be pourable but not too thin.

6. Assemble the Biscuits

Slice each biscuit in half horizontally. Place a piece of fried chicken on the bottom half, then drizzle generously with the hot honey. Top with the other half of the biscuit and serve warm.

Beginner Tips and Notes

What if my chicken browns too quickly?

If the coating darkens before the chicken is cooked through, your oil may be too hot. Lower the heat slightly and continue frying. Use a thermometer to ensure the chicken reaches 165°F internally.

How do I know when the biscuits are done?

Biscuits are ready when their tops are golden and they’ve puffed up. You can check the center by gently pulling one apart—it should look fluffy, not doughy.

No buttermilk? No problem

To make a quick buttermilk substitute, combine 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. Let it sit for 5 minutes before using.

Frying tips

Avoid overcrowding the pan—this cools the oil and can make the chicken soggy. Fry in batches if needed.

Tool swaps

Don’t have a biscuit cutter? A drinking glass works just fine. No pastry cutter? Use two forks or even your hands to break up the butter.

Serving Suggestions

Hot honey chicken biscuits are a showstopper on their own, but you can round out the meal with simple sides or drinks for a full brunch experience.

Perfect Pairings

• Creamy coleslaw: The cool crunch balances the heat and richness of the chicken.
• Fresh fruit salad: A bright contrast that lightens the meal.
• Roasted potatoes or sweet potato wedges: Great for a hearty brunch plate.
• Iced tea or fresh lemonade: Something cool to balance the spice from the honey.

Make it a meal

Turn this dish into a satisfying dinner by adding a side salad and roasted vegetables. It’s also a fantastic option for casual entertaining.

Storage and Reheating Tips

Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for best texture.

Cooked chicken can be refrigerated for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to maintain crispiness.

Hot honey can be stored in a sealed jar or container at room temperature for a few days, or in the fridge for longer. Warm slightly before using again.

Conclusion and Reader Invitation

There’s something incredibly rewarding about making a dish like this from scratch, especially when it turns out looking and tasting like it came from a restaurant kitchen. If you’re a beginner, this recipe will teach you techniques you’ll use again and again—how to fry without fear, how to make tender biscuits, and how a simple sauce can completely transform a meal.

Don’t worry if your first batch isn’t perfect. Every cook starts somewhere, and the beauty of a forgiving, flavorful recipe like this is that even the “imperfect” results will still taste amazing.

If you try this recipe, I’d love to hear how it went. What did you change? Did you go all-out from scratch or take a few shortcuts? Share your experience and any tips you discovered along the way in the comments. Cooking is a journey, and every dish is a step toward becoming more confident in the kitchen.

Let’s keep learning and cooking—one biscuit at a time.