Chicken Biscuits Recipe with pickles on a cutting board
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Chicken Biscuits Recipe & Honey Mustard Sauce

Make the ultimate chicken biscuits recipe from scratch with crispy chicken thighs & 2-ingredient honey mustard sauce!
Course Breakfast/Brunch
Cuisine Southern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Bessie Bakes

Ingredients

For the Biscuits

  • 8 Tbsp Butter 112 grams
  • 2 ½ cups All Purpose Flour 375 grams
  • 1 tsp Salt 6 grams
  • 1/4 tsp Baking Soda 1.5 grams
  • 1 Tbsp Baking Powder 12 grams
  • 1/3 cup Shredded Parmesan 25 grams
  • 1 ½ tsp Chopped Fresh Rosemary 2 grams
  • 1/4 cup Sour Cream 60 grams
  • 1 cup Buttermilk 240 grams

For the Chicken Thighs

  • 8 chicken thighs, bone-in skin-on
  • salt and pepper

For the Honey Mustard Sauce

  • 2 TBSP Honey
  • 2 tsp Dijon or Stone Ground Mustard whichever you prefer

Extra toppings

  • 2-3 Pickle slices per biscuit optional

Instructions

For the Chicken Thighs

  • Preheat the oven to 375 degrees.
  • Season the chicken thighs with salt and pepper and place in 2 large skillets over medium heat. Do NOT add any oil to pan! The fat from the thighs will render in the pan. Saute skin-side down for about 15 minutes or until the skin is golden brown, flipping once.
  • Place skillets in the oven and cook the thighs for about 10-15 more minutes or until the thighs are cooked through. If you don't have oven-safe skillets, transfer to a sheetpan.
  • When the chicken thighs are cooked, remove from the oven.

For the Biscuits

  • Turn up the oven to 450 degrees.
  • While the chicken is cooking, cut the 8 Tbsp. butter into small pieces and place back in the freezer to keep cold.
  • Chop 1 ½ tsp fresh rosemary and grate ⅓ cup Parmesan.
  • Mix dry ingredients together in a large bowl: 2 ½ cups flour, 1 TBSP baking powder, ¼ tsp baking soda, 1 tsp salt, 1 ½ tsp. chopped fresh rosemary, and ⅓ cup Parmesan. (The rosemary and Parmesan are optional but are so so good!)
    Southern Biscuits Recipe ingredients in a bowl stirred with a wooden spoon
  • Cut the cold butter into the dough with your fingers or a fork or pastry cutter until butter is in tiny chunks. (I used a pastry cutter in the step-by-step photos)
    Mixing butter into southern biscuit dough in a bowl
  • Mix in the buttermilk and sour cream with a fork until just combined.
    Southern Biscuits Recipe with buttermilk in a bowl
  • Flour your counter or work surface.
    Southern Homemade Biscuit dough in a bowl
  • Dump the dough out onto your counter or work surface. Gently pat the dough into a small rectangle 1-inch thick.
    Southern Biscuit Dough rolled out on a wooden board
  • Using a bench scraper or spatula, fold the dough onto itself three times. Flour underneath the dough in between each fold if needed. This will create flaky layers of dough.
  • Gently pat the dough into a circle a half-inch thick and cut with a well-floured biscuit cutter.
    Southern Biscuits dough cut with a biscuit cutter
  • Place the biscuits onto a parchment-lined baking sheet and brush with buttermilk on the tops and sides.
    Brushing southern biscuit dough with buttermilk on a sheet pan
  • Bake for 12-15 minutes or until lightly golden brown on top. Keep checking after 10 minutes to prevent over baking.
    Southern biscuits recipe baked on a sheetpan
  • While the biscuits are baking remove the chicken bones with a small serrated knife.
  • Mix the honey and dijon mustard together in a small bowl.
  • Cut the biscuits in half, top with a piece of chicken, add pickles if you like, and drizzle the honey mustard sauce over the chicken.