Honey Butter Chicken Biscuit

Savory fried chicken breast sandwiched in a flaky buttermilk biscuit and homemade honey butter.

Breakfast sandwiches are always a joy and can be customized according to what’s leftover in the fridge or whatever your heart and stomach desire. I prefer a biscuit sandwich any day of the week- that’s why my recipe for a juicy, fried chicken breast between a buttermilk biscuit with honey butter will transform your breakfast menu. The chicken breast marinated in buttermilk and fried to perfection is definitely the star of the show. There’s also a bonus recipe for a honey butter spread that adds the perfect amount of sweetness to the sandwich- sort of like maple syrup when we were children.

I start off with my standard buttermilk biscuit recipe. It’s important to make sure that your butter and buttermilk are ice cold and that the flour has been sifted with the remaining ingredients. When the biscuits are finished, slice them in half, and add the fried chicken breast and honey butter- then you’re ready to indulge!

You can find my buttermilk biscuit recipe below.

Elle’s Buttermilk Biscuits

• 2 cups All Purpose Flour

• 1 tbsp Baking Powder

• 1 tsp Sea Salt

• 1/2 cup Unsalted Butter

• 1 cup Buttermilk, cold

What to Do:

1. Start by preheating your oven at 475 degrees F and use parchment paper to line a baking sheet. You can also smear butter lightly on the pan or use non-stick spray.

2. Cut butter into small squares and place in a bowl to chill in the freezer until time for use.

3. In a large mixing bowl, mix together the flour, baking powder, and salt until all are combined.

4. At this point, you're ready to cut your butter into the flour. I use the easy route and use my food processor. I like to start by pouring the two cups of flour into my food processor and grabbing my cut butter from the freezer. I add the butter into the flour evenly and pulse until I have pea-sized bits of butter in the flour. It will remind you of lumpy cornmeal. You can also use to forks and press them into the butter cubes to get the pea-sized bits or go the traditional route and use a pastry blender to cut the butter into the flour.

5. After the butter has been cut into the flour, I like to make sure all of the flour/butter mixtures is in a large mixing bowl. Using a silicone/wooden spatula or spoon, I like to make a well in the middle of the flour by making a shallow hole in the middle of the bowl.

6. Next, add 3/4 of the buttermilk into the well. Stir in buttermilk until a ball begins to form. If needed, add in the remaining buttermilk until the ball is formed.

7. Knead the dough with your hands by pressing into the dough with the palm of your open hand. You will push out with the palm and fold the dough over towards yourself. Be sure to incorporate any of the flour left in the bottom of the bowl.

8. Sprinkle flour onto a flat and dry surface, and flatten the dough using a rolling pin or a wine bottle. You would like the dough to have a thickness of 3/4 inch. To make more layers in the biscuits, I like to fold the dough over once and roll it back out to my earlier mentioned thickness. This will create more buttery layers!

9. Cut 2-inch in diameter rounds into the dough using a floured cookie cutter or shape edge glass. Be sure not to twist the cutter too much or it will mess up the tall shape of the biscuits.

10. Place the biscuits on the baking sheet you prepared earlier close to each other- like you basically want them touching shoulder to shoulder.

11. If you like a browner, slightly crispier top, I like to brush butter on top of the unbaked biscuits. If you would like them to stay light, I brush them with buttermilk. You do not have to do either mentioned- this is for those who enjoy a little preferential.

12. Bake biscuits for 8 to 12 minutes or until golden as you'd like.

    

Notes: I’m a big fan of the Pillsbury Frozen Grands that are sold in the frozen foods aisle. Make a simple honey butter by creaming ½ cup of softened, unsalted butter with 3 tbsp of Honey and ½ tsp of Kosher or Pink Himalayan Salt. Smear it on the biscuit when forming your breakfast sandwich!

Fried Chicken Breast Recipe:

• ½ cup buttermilk

• 2 Chicken Breasts, pound flat

• 1 cup Flour

• ½ tsp Ground Mustard

• 1 tsp Granulated Garlic

• 1 tsp garlic powder

• ½ tsp Smoked Paprika

• Salt and Pepper, to taste

• Canola Oil, enough to fry chicken breast in shallow oil

What to Do:

1. Cut the chicken breasts in half to create pieces sized perfectly for your biscuits. Don’t worry if the cut is not perfect. The flour coating will cover that! Perfect is overrated anyway

2. In a bowl, whisk together flour with all spices. In another bowl, whisk together, and add the buttermilk.

3. Place chicken pieces in the buttermilk mixture. Place in the fridge for up to an hour to marinate. After marinating, remove chicken pieces and shake off excess buttermilk

4. Dredge chicken pieces in seasoned flour mixture. Place chicken back in the buttermilk, shaking off excess. Then, the chicken goes in the flour mixture again.

5. Carefully place chicken in hot oil and cook until golden brown on one side.

6. Again, carefully, flip the chicken and fry the other side. Drain on a paper towel when finished. The internal temperature should be 165 F.

7. Time to assemble: Slice your biscuit in half and spread the honey butter on both inner sides of the biscuit. Add your chicken breast and you're ready to enjoy. Don't forget to tag me in your pictures at @elle.thefoodie!