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.
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 8x5 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 8x5 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.