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Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits

Flakey, buttery biscuits stuffed with crispy fried chicken tenders. Drizzle with hot honey and serve with tangy pickles for a food favourite. Perfect for picnics, or making dinnertime more delicious.

Ready in: 60 minutes

Serves: 6

Complexity: very-easy

kcal: 508

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1 kg chicken tenders
1½ cups all purpose flour
¼ tsp garlic powder
¼ tsp smoked paprika
1 large egg + 2 tbsp water, beaten
rice bran oil, for frying
2 cups all-purpose flour
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup (1 stick) cold butter
¾ cup buttermilk
¼ cup butter, melted
1 cup raw bush honey
2 tsp crushed red pepper flakes


Fried Chicken:
Fill a large pot with about 5 cm of oil. Set pot to medium heat.
In a large bowl, mix flour, SIDS SALT & PEPPER, garlic powder and paprika. In separate large dish, whisk egg and water. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. then set aside.
Check oil temperature, (around 185°C) or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8-10 minutes, or so. Cook remaining chicken in batches.
Transfer to a paper towel lined plate then set aside.
Buttermilk Biscuits:
Preheat oven to 230°C. Line a baking tray with baking paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, salt and baking soda. Cut butter into small cubes, or use a box grater to shred. (this makes it SO easy!) Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
Using a floured 6 cm biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1 cm thickness, and cutting it until you have 10-12 biscuits.
Bake for 15-17 minutes, until lightly golden brown. Remove from the oven and brush with melted butter.
For the Hot Honey:
Add honey and pepper flakes to a small saucepan. Simmer over medium heat. Remove from heat. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR.
Cool to room temperature and use immediately by drizzling over the fried chicken or transfer to a glass container and refrigerate until ready to use.
To Assemble:
Split biscuits in half. Place a fried chicken piece on top of each half. Drizzle with hot honey. Serve with pickle slices, if desired.