The kitchen smells amazing as soon as these Hot Honey Chicken Biscuits go into the oven, with buttery biscuit dough, sweet and spicy honey, and savory chicken bubbling together.
I love making them on a busy weeknight when I want something comforting but simple, or just before a movie night when everyone needs a shareable snack.
SaveOne bite and you will understand why this recipe has become a fast favorite in my home, and yours will too once you try it.
Hot Honey Chicken Biscuits Recipe
Ingredients
Biscuits
Filling and Topping
Instructions
- Mix dry biscuit ingredients
In a large bowl whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add milk to form dough
Pour in the cold milk and stir gently until a shaggy dough comes together. Work it just enough that no dry flour remains.
- Knead and shape biscuit dough
Turn the dough onto a floured surface, knead lightly 4 to 6 times, then press or roll to about 3/4 inch thick. Use a biscuit cutter or glass to cut out 8 biscuits.
- Prepare the chicken filling
In a medium bowl combine shredded chicken, 1/4 cup hot honey, garlic powder, and black pepper until evenly coated.
- Assemble biscuits with filling
Place one biscuit on a work surface, spoon a small layer of the chicken mixture into the center, sprinkle with a tablespoon of cheddar, then top with another biscuit. Press edges gently to seal.
- Add honey drizzle and oil
Toss the remaining 2 tablespoons hot honey with olive oil and a pinch of pepper to make a glaze.
- Bake until golden
Set the stuffed biscuits on a parchment lined baking sheet, brush the tops with the honey oil glaze, and bake at 375°F for 16 to 20 minutes until the biscuits are puffed and golden.
- Cool slightly and serve
Let the biscuits rest on the pan for 5 minutes so the filling sets, then transfer to a wire rack and serve warm.
Substitutions and variations
- Use gluten free flour blend plus xanthan gum if you need gluten free biscuits.
- Swap milk for any non dairy milk such as almond or oat.
- Replace chicken with cooked and crumbled sausage or diced ham.
- Use regular honey mixed with a pinch of cayenne for hot honey if you cannot find hot honey.
- Leave out cheese or use dairy free shreds for a dairy free version.
Chloe's tips
- Keep the butter cold for flakier biscuits, do not skip the cold milk, and handle the dough gently.
- For extra spice, mix a pinch of cayenne or red pepper flakes into the chicken filling.
- Make the chicken filling ahead and refrigerate, then assemble and bake when needed.
How to store it
- Cool completely before storing in an airtight container at room temperature for up to 1 day.
- Refrigerate for up to 3 days or freeze cooked biscuits for up to 1 month; reheat in a 350°F oven until warm.
Serving suggestions
Serve these Hot Honey Chicken Biscuits with a simple salad or roasted veggies for a cozy meal.
- Pair with a side salad or roasted vegetables
- Serve with extra hot honey for dipping
- Slice in half to show the gooey chicken and cheese center
Frequently asked questions
Can I make these in a stand mixer?
Yes, use the paddle attachment to mix the dough in a stand mixer until it comes together, then finish by hand to shape the biscuits.
What if I do not have hot honey?
Stir your favorite honey with a pinch of cayenne or chili flakes until well combined for a quick hot honey.
Can I bake these in a toaster oven?
Yes, preheat your toaster oven to 375°F and bake for 18 to 22 minutes, watching closely so they do not over brown.
Let's get cooking!
I hope you bake this Hot Honey Chicken Biscuits recipe soon and enjoy the mix of crispy edges, tender chicken, and sticky sweet heat in every bite.
