Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1/4 cup hot honey (or honey infused with hot sauce)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- Freshly chopped parsley (optional garnish)
- 2 large eggs
- Extra hot honey for drizzling (optional)
Instructions
- Cook and shred chicken breasts until tender, then toss with hot honey marinade and let sit for 10-15 minutes.
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- Add cold, cubed butter to the flour mixture and cut in using a pastry cutter or fingertips until coarse crumbs form.
- Pour in buttermilk gradually and mix gently until dough forms. Turn onto floured surface, knead briefly, and pat into a 1-inch thick layer.
- Use a biscuit cutter or glass to cut out rounds and place on a parchment-lined baking sheet.
- Brush the tops with melted butter. Bake for 12-15 minutes until golden and puffy. Brush with hot honey if desired.
- Cut biscuits in half horizontally. Layer hot honey chicken on the bottom half. Add optional toppings like fried eggs or pickles.
- Cover with the top biscuit, press lightly, and serve hot with additional hot honey or sides.
Notes
- Ensure butter remains cold to make flaky biscuits.
- Adjust hot honey quantity for desired spiciness.
- Use fresh chicken for best flavor, or refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low Carb, Nut-Free
Nutrition
- Serving Size: 1 biscuit with chicken
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg