Honey Butter Biscuits Churchs Chicken Biscuits Copycat Recipes

CHURCH'S HONEY BISCUITS

Steps:

• Preheat oven to 450°F.
• Melt butter in a small saucepan.
• Place flour, baking powder, sugar, salt, cream of tartar in a mixing bowl.
• Work in the shortening with a fork or pastry blender until the mixture resembles and feels like cornmeal.
• Pour milk into the flour mixture and mix well.
• Knead the dough about 12 to 15 times.
• Break the dough into ¼ to ⅓-cup size balls.
• Roll or pat out dough balls to ½-inch thickness.
• Place the dough pieces on a baking sheet and brush them with melted butter.
• Bake at 450°F for 10 to 12 minutes.
• While the biscuits are baking, pour the honey into the remainder of the butter and bring it to a boil.
• Remove the honey butter from the heat and set aside.
• When biscuits are done, remove them from the oven and immediately brush the tops with honey butter.

HONEY BUTTER BISCUITS (CHURCH'S CHICKEN COPYCAT)

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
• Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
• In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
• Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.

HONEY BUTTER CHICKEN BISCUIT

Steps:

• For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour.
• For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet chile in a bowl and set aside.
• Heat the oil in a large, heavy-bottomed pot to 350 degrees F.
• Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy.
• For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside.
• For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter.
• Preheat the oven to 375 degrees F.
• Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don't want to overwork your dough.
• Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet.
• Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down.
• For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed.
• For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy.

HONEY BUTTER BISCUITS (CHURCH'S CHICKEN BISCUITS COPYCAT)

Steps:

• Place 2 sticks of butter in the freezer about 1 hour prior to starting recipe
• In a bowl mix together flour, baking soda, baking powder, salt and sugar
• Take out butter sticks from freezer after about 1 hour. Place parchment paper under grater. Carefully grate frozen butter.
• With a spatula, mix butter with dry ingredients. Freeze everything for 10 mins.
• Take out of freezer and add cold buttermilk to mixture. Mix ~10 times.
• Flour counter, rolling pin, and hands. Roll out dough into 1 1/4 inch thick rectangle. Fold dough in half. Roll dough out again and repeat folding process three more times.
• Roll into 1 1/4 inch thick rectangle and cut out circles using floured cookie cutter.
• Place biscuit rounds on a parchment paper covered baking sheet. Make sure biscuits are placed closely to each other (touching) to help biscuits rise. Place biscuits on baking sheet into freezer for 10 minutes.
• Preheat oven to 400°F
• After 10 minutes have passed, take biscuits out of freezer and brush tops with melted butter.
• Bake in oven for 15-20 minutes or until golden brown. Brush hot biscuits with honey butter glaze. Voilá, enjoy!