Hot Honey Chicken Biscuits

Let me just say—this recipe is a game-changer. You know when you stumble upon a hack so good that you can’t imagine doing it any other way? That’s exactly how I feel about these Hot Honey Chicken Buttermilk Biscuits.

I mean, who doesn’t love a good biscuit? Layers and layers of buttery dough that are somehow both fluffy and crispy. But these biscuits are on another level. They’ve got that perfect balance of spicy-sweet honey and savory chicken, all thanks to a little secret ingredient—chicken bouillon. Yup, you read that right. I’ve basically leveled up my biscuit game, and now there’s no going back.

Here’s the deal: adding chicken bouillon to the dough infuses each layer with that rich, savory flavor we all love. It’s like you’re biting into the fluffiest biscuit ever, and then BAM—there’s that subtle hint of chicken goodness that makes you go, “Wait, why haven’t I been doing this all my life?”

But let’s not forget the hot honey. I’m obsessed with the way the sweetness of the honey plays with the heat from the spices, giving the biscuits a little kick that’s totally addictive. When you add in the savory chicken flavor, it’s an explosion of flavors in the best way possible.

These biscuits are the ultimate comfort food, whether you’re having them for breakfast, brunch, or a late-night snack. They’re just that good. Honestly, I don’t think I can make biscuits any other way now. Once you try them, you’ll get it.

Here’s the recipe—give it a go, and let me know if you’re as obsessed as I am!

Print Recipe

Hot Honey Chicken Biscuits

These Hot Honey Chicken Buttermilk Biscuits are a next-level twist on a classic. Layers of buttery dough are infused with savory chicken bouillon and topped with a spicy-sweet hot honey glaze (it’s in the dough too!), making them an irresistible treat for any time of day.

Course: bread, sides

Servings: 8 Biscuits

Ingredients

• 12 tablespoons butter cold
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon dried chives
• 1 teaspoon salt
• 1 tablespoon honey
• 1 cup buttermilk, cold
• 1 tablespoon Chicken Bouillon paste
• 2 teaspoon crushed red pepper flakes

Hot honey

• 1/4 cup honey
• 1 teaspoon crushed red pepper flakes

Instructions

• Grate 12 tablespoons butter on the large hole side of a box grater (cold ingredients are key here)
• In a mixing bowl, combine 2 1/2 cups flour, 1 tablespoon baking power, 1 table spoon dried chives, 1 teaspoon of salt and whisk to combine.
• Add the shredded butter to flour mixture and toss to coat all the butter with flour
• In a small cup add 1 tablespoon honey, 2 teaspoon red pepper flakes and a splash of the butter milk. Mix until well combined.
• Pour buttermilk mixture into the flour/butter mixture. Using a wooden spoon, or our hand mix until a loose dough comes together.
• Pour dough onto the counter and using tour hands shape the dough into a dough 8×5 inches rectangle, about 1 inch thick.
• Fold the edges of the rectangle toward the middle, in thirds. Like folding a better. Then press the dough back into a 8×5 inch rectangle. Repeat this 2 more times.
• After you have folded the dough 3 times, using a sharp knife, cut into 8 biscuits. Transfer to the fridge for 30 minutes to firm up.
• Meanwhile preheat the oven to 450 degrees Fahrenheit. Make your hot honey by stirring honey and red pepper flakes together.
• Arrange biscuits about 2 inches apart on a lined baking sheet. Top each biscuit with a drizzle of hot honey and make for 20-22 minutes until golden brown.