Homemade Chicken Biscuits Recipe

The medley of succulent chicken and a light, flaky biscuit is undeniably one of the most mouthwatering combinations in Southern cooking. My take on Chicken Biscuits brings these beloved flavors together in a way that’s simple, satisfying, and delicious.

I start with 1 pound of boneless, skinless chicken breast. I cut it in half, place it in a large resealable plastic bag, and pound it to an even thickness of about 1/2 inch.

This is a crucial step because it ensures that the chicken cooks evenly. I marinate the chicken in buttermilk and a mix of spices that includes paprika, garlic powder, and onion powder.

To make the biscuits, I combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. The key to a perfect biscuit is cutting in cold, cubed unsalted butter until the mixture resembles coarse crumbs.

I use 3/4 cup of buttermilk in the recipe to create a dough that’s both moist and tender. After the biscuits are in the oven, I fry the chicken in hot vegetable oil.

These biscuits with chicken are exquisite all by their lonesome, but I get a kick out of drizzling them with honey, or pairing them with hot sauce, for that added touch of something special. With each bite, you get a delightful contrast between the flaky biscuit, and the crispy chicken — a combination that’s as rich and decadent as it is satisfying.

Ingredients

All-purpose flour: A structure staple that furnishes the biscuits with carbs.

Buttermilk: Imparts sharp taste and helps with tenderness and leavening.

Source material, unchanged in structure or format:
Chicken breast: Lean protein source that’s filling and low in fat.

Butter, unsalted: This contributes richness and flavor to biscuits and is a source of fat.

Paprika: It is mildly spicy, and it adds color and a small amount of heat.

Powdered garlic: Provides the zesty, fragrant taste that I love in chicken.

Oil from seeds and nuts: Essential for frying; neutral flavor, provides fats.

Optional sweetness, honey, complements savory flavors with vividness.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 pound chicken breast, boneless and skinless
• 1 cup buttermilk (for marinating chicken)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (for chicken)
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour (for dredging)
• Vegetable oil for frying
• Honey for drizzling (optional)
• Hot sauce for serving (optional)

Instructions

1.

2. Incorporate 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

3. Add 3/4 cup of buttermilk to the mixture and gently stir until a dough forms. Do not overmix.

4. Dump the dough onto a floured surface, knead it gently, then roll it out to about 1/2 inch thick. Use a round cutter to cut the biscuits, placing them onto a baking sheet. Heat the oven to 425°F (220°C).

5. The biscuits should be baked for 12-15 minutes or until they are golden brown. Once they are removed from the oven, it is essential to let them cool slightly before serving.

6. In a small bowl, mix together 1 teaspoon each of paprika, garlic powder, onion powder, and salt; then, add 1/2 teaspoon of black pepper. Rub this mixture all over both sides of 1 pound of chicken breast.

7. In a bowl, combine the chicken with 1 cup of buttermilk. Cover and soak in the refrigerator for at least 30 minutes.

8. In a separate bowl, put in 1 cup of flour to be used for dredging the chicken. Heat up vegetable oil in a skillet, setting it to medium-high.

9. Take the buttermilk and use it to soak the chicken for a couple of hours. Then, take the chicken and allow the buttermilk to drip off the chicken and then dredge the chicken in the flour and coat the chicken evenly. Then place the chicken in the hot oil and fry it until it is golden brown and cooked all the way through. It should take about 4-5 minutes on each side. When finished, place the chicken on the lined plate and enjoy.

10. Homemade biscuits, when prepared according to the preceding directions, are delicious and simple to make. They are a wonderful base for that pinnacle of Southern cuisine, fried chicken. When you combine the two, along with honey and hot sauce, you get a dish that pretty much defines the term “mouthwatering.”

Equipment Needed

1. Mixing bowls
2. Pastry cutter
3. Measuring cups and spoons
4. Baking sheet
5. Rolling pin
6. Round biscuit cutter
7. Skillet
8. Tongs
9. Plate lined with paper towels
10. Oven
11. Stove
12. Wooden spoon or spatula
13. Small bowl for seasoning mix

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?Q: Can you use whole wheat flour in place of all-purpose flour for biscuits?

  A: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the biscuits may be denser.

• Q: What’s the best way to ensure the butter is properly incorporated into the flour?A: Use a pastry cutter or your fingers to quickly work the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
• Q: How long should I marinate the chicken in buttermilk?A: For at least 30 minutes, but better yet, overnight in the refrigerator, marinate the chicken.
• Q: Can I bake the chicken instead of frying it?Q: Is baking chicken at 400 degrees F sufficient? A: Yes, you can bake the chicken at 400 degrees F (200 degrees C) for about 20-25 minutes or until cooked through, though it won’t be as crispy as frying.
• Q: Is there a substitute for buttermilk?You can prepare buttermilk by combining ¾ cup of milk with ¾ tablespoon of lemon juice or white vinegar and allowing it to stand for 5 minutes.
• Q: Can I add cheese to the biscuits?Of course! Adding approximately ½ cup of shredded cheese to the biscuit dough before mixing in the buttermilk can really ramp up the flavor.
• Q: How should I store leftovers?B: Keep any leftover biscuits and chicken in sealed containers and store them in the refrigerator. They’ll be fine for up to 3 days. If you want to serve them again, reheat them in the oven.

Substitutions and Variations

All-purpose flour: Substitute with whole wheat flour for a heartier texture.
Buttermilk: Substitute plain yogurt thinned with milk or a mixture of milk and lemon juice for an adequate replacement.
Butter, unsalted: Use margarine or shortening, though it may affect flavor.
Chicken breast: Use bone-in, skin-on chicken thighs for a much richer flavor.
Vegetable oil: Can be replaced with canola oil or peanut oil for frying.