Make the ultimate chicken biscuits recipe from scratch with crispy chicken thighs & 2-ingredient honey mustard sauce!
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.
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!)
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)
Flour your counter or work surface.
Dump the dough out onto your counter or work surface. Gently pat the dough into a small rectangle 1-inch thick.
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.
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.