Honey Butter Chicken Biscuit Recipes

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

Fried Chicken Biscuits With Hot Honey Butter image

This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.

Provided by Tejal Rao

Categories dinner, lunch, poultry, sandwiches, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
7 tablespoons/100 grams cold unsalted butter, cubed
1 1/2 cups/360 milliliters whole milk
6 boneless, skinless chicken thighs
3/4 cup/113 grams all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups/270 grams panko bread crumbs
Canola or other neutral oil, for frying
10 tablespoons/142 grams unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving

Steps:

Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

BUTTERMILK BISCUITS WITH HONEY BUTTER

Buttermilk Biscuits With Honey Butter image

Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

Provided by Blue Smoke

Categories Biscuit Side Bread Buttermilk Honey Butter Kid-Friendly Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 14 biscuits

Number Of Ingredients 14

Ingredients

For the biscuits:
1 tablespoon plus 1 1/2 teaspoons sugar
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
3 cups all-purpose flour, plus more for surface
3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes
1 1/4 cups buttermilk
For the Honey Butter:
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons honey
2 teaspoons flaky sea salt, plus more for serving
Special equipment:
A 2 1/2-inch-diameter round cutter or glass

Steps:

For the biscuits:
Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
Bake biscuits, rotating sheet halfway through, until golden brown, 22-24 minutes.
For the Honey Butter:
Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.

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