Chicken Biscuits Recipe with pickles on a cutting board

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
Keyword chicken biscuit recipe, southern biscuit recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Leslie Osborne


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


For the Chicken Thighs

  1. Preheat the oven to 375 degrees.
  2. 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.

  3. 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.

  4. When the chicken thighs are cooked, remove from the oven.

For the Biscuits

  1. Turn up the oven to 450 degrees.

  2. While the chicken is cooking, cut the 8 Tbsp. butter into small pieces and place back in the freezer to keep cold.

  3. Chop 1 ½ tsp fresh rosemary and grate ⅓ cup Parmesan.

  4. 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
  5. 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
  6. Mix in the buttermilk and sour cream with a fork until just combined.
    Southern Biscuits Recipe with buttermilk in a bowl
  7. Flour your counter or work surface.

    Southern Homemade Biscuit dough in a bowl
  8. 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
  9. 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.

  10. 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
  11. 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
  12. 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
  13. While the biscuits are baking remove the chicken bones with a small serrated knife.

  14. Mix the honey and dijon mustard together in a small bowl.

  15. 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.