Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup buttermilk
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup hot honey (store-bought or homemade)
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
- Step 1: Preheat oven to 450°F (232°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Do not overmix.
- Step 2: On a lightly floured surface, gently pat out the biscuit dough to about 1/2-inch thickness. Use a biscuit cutter or a knife to cut out biscuits. Place biscuits on a baking sheet lined with parchment paper.
- Step 3: In a separate bowl, toss the chicken pieces with 1 tablespoon of olive oil and season with salt and pepper.
- Step 4: Bake the biscuits for 12-15 minutes, or until golden brown. While the biscuits are baking, heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 5: Once the chicken is cooked, drizzle with hot honey and toss to coat.
- Step 6: Serve the hot honey chicken over the warm biscuits. Garnish with fresh parsley, if desired.
Notes
- Store leftover biscuits and chicken separately in airtight containers in the refrigerator for up to 3 days.
- Reheat biscuits in a 350°F oven for 5-7 minutes, or until warmed through; reheat chicken in a microwave or skillet.
- For a fun twist, serve these biscuits with a side of coleslaw for a sweet and tangy contrast.
- To prevent soggy biscuits, ensure your buttermilk isn't overly wet; if it seems too thin, add a tablespoon or two of flour at a time until you reach the right consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American