Fried Chicken Biscuits with Whole Grain Honey Mustard

Let’s talk about Sundays.

Specifically, summer Sundays. Summer Sundays are an accepted and encouraged kind of lazy that you only get so many months of the year. They’re filled with late morning cups of coffee, extra afternoon naps, and evening sunlight that lasts for hours on end. They are for lingering and reflecting, relaxation and self-indulgence, both in appetite and in activity (read: Netflix).

Before football and school nights take back our Sundays, let’s hold on to these last few in true summer fashion, complete with warm evening strolls and these fried chicken biscuits. Summer Sunday indulgence at it’s finest.

First, we combine King Arthur’s Self-Rising Flour with grated, frozen butter to ensure we have tender, flaky layers with plenty of rise.

Lightly-sweetened, cold buttermilk brings our dough together in a shaggy, butter-studded way, which is just the way we like it. Just a few quick folds will do.
Quickly and gently, we gather our dough on a lightly floured surface and suggest it into a 1-inch thick rectangle, as opposed to kneading. This keeps our biscuits light & fluffy.

Cut with a round biscuit cutter and cozied up on a parchment lined baking sheet, these bad boys are ready for the oven.

Baked for 20 minutes, brushed with honey butter, and topped with sea salt, these high-rise biscuits have a sweet & salty thing going on that we love.

While your biscuits cool, whisk together your sauce ingredients. Creamy yogurt balances the tangy mustard, while a touch of honey and sea salt encourage our sweet & salty theme.

Now, we’re ready. Biscuit, sauce, chicken, sauce, biscuit. The layering technique of champions.

Have one for breakfast. Have one for dinner. Have one as a 4 pm snack just because. It’s Sunday. Chicken biscuits for all.

Last month, I partnered with King Arthur Flour in the Campaign for #BetterBiscuits, which inspired me to set out on a biscuit baking journey. Complete with King Arthur’s Self-Rising Flour and biscuit essentials, I’ll be sharing a new biscuit recipe every Sunday in September, both in celebration of National Biscuit Month and in celebration of Sundays.

Because Sundays are most definitely for biscuits.

Fried Chicken Biscuits
slightly adapted from Root & Bone

For the biscuits:
3 1/3 cups King Arthur Self-Rising Flour
8 Tablespoons (4 oz.) unsalted butter, frozen, grated on a box grater, and frozen again
2 1/2 Tablespoons honey
1 cup buttermilk, cold
2 Tablespoons (1 oz.) unsalted butter, melted
1/4 cup honey
Sea salt, for sprinkling

For the honey mustard sauce:
1 Tablespoon plain Greek yogurt
1 Tablespoon whole grain mustard
2 teaspoons honey
Pinch of sea salt

For the assembly:
Fried chicken, boneless
(I used boneless chicken breasts A’s recipe)

  1. Place the self-rising flour in a large mixing bowl. Use your fingers to toss the frozen, grated butter evenly throughout the flour, making sure to work quickly as to not melt the better. We want those flaky layers!
  2. In a separate bowl, whisk together the honey and cold buttermilk.
  3. Make a well in the center of your flour mixture, and pour in the cold honey & buttermilk.
  4. Fold quickly, but gently until the dough barely comes together. It will be shaggy and sticky.
  5. Turn the dough out onto a lightly floured surface, and shape into a rectangle about 1-inch in height.
    Note: Be as gentle as you can while shaping, as overworking will lead to tougher, denser biscuits.
  6. Cut as many biscuits out of your rectangle as you can using a 2 1/2″ biscuit cutter. Gently push scraps together and continue to cut out your biscuits with remaining dough.
    Note: Be sure to use a very sharp, floured biscuit cutter or cookie cutter to not smoosh the layers together. Another helpful tip: push straight down without twisting as you cut.
  7. Place biscuits on a cookie sheet lined with parchment paper. Preheat your oven to 375 degrees. Place entire cookie sheet of biscuits into the freezer while the oven preheats to help keep the fats cold and encourage flaky layers!
  8. Meanwhile, combine your melted butter and remaining honey in a small bowl. Have a pastry brush handy for when the biscuits are done.
  9. Bake the biscuits for 18-20 minutes until lightly golden, rotating the pan half way through baking.
  10. While the biscuits are baking, make your honey mustard sauce. In a small bowl, whisk together Greek yogurt, whole grain mustard, honey, and sea salt until combined. Set aside.
  11. Remove the biscuits from the oven and brush immediately with the honey butter. Top with a sprinkle of sea salt.
  12. To assemble, slice one of your honey butter biscuits in half. Add a dollop of honey mustard sauce to the bottom half of the biscuit. Top with a piece of fried chicken, an extra dollop of honey mustard sauce, and the top half of the biscuit.
  13. Enjoy with plenty of napkins in close proximity.

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