Buttermilk Princess Biscuit Recipe

Prepare dry ingredients

Preheat the oven to 425°F (220°C). In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon granulated sugar until evenly combined.

Cut in butter

Add 3/4 cup very cold cubed unsalted butter to the dry mix. Using a pastry cutter or two forks (or pulse 6–8 times in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk

Pour 1 cup cold buttermilk into the flour-butter mixture and gently stir with a spatula until just combined and a shaggy dough forms. Do not overmix; dough should be slightly sticky.

Fold and shape

Turn the dough onto a lightly floured surface and fold it over itself 3–4 times to create layers. Pat or roll to about 3/4-inch thickness. Use a 2.5–3 inch round cutter to cut out biscuits, pressing straight down without twisting. Gather scraps and repeat until you have about 8–10 biscuits.

Bake

Place biscuits on a baking sheet lined with parchment, close together (for taller layers) or spaced (for crisper sides). Brush the tops with 1/4 cup extra buttermilk. Bake at 425°F (220°C) for 12–15 minutes, until golden brown and risen.

Finish

Remove biscuits from oven and immediately brush the tops with 2 tablespoons melted butter. Let rest for 5 minutes before assembling.

Pound and marinate chicken

Trim and, if needed, pound 6 boneless skinless chicken thighs to an even thickness about 1/2 inch thick. In a bowl, whisk together 1.5 cups buttermilk, 2 tablespoons hot sauce, and 1 teaspoon salt. Submerge the chicken in the marinade, cover, and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Prepare dredge

When ready to fry, combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1.5 teaspoons cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt in a shallow dish and whisk until evenly distributed.

Heat oil

Pour about 4 cups vegetable oil into a deep skillet or Dutch oven to reach roughly 1.5 inches depth. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. Maintain temperature between 325–350°F while frying.

Dredge and double-dredge (optional)

Remove each thigh from the buttermilk marinade, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the mix into the meat so it adheres. For an extra-crisp crust, dip back into reserved marinade briefly and dredge a second time in the flour mixture.

Fry chicken

Carefully lower chicken into hot oil, frying in batches to avoid overcrowding. Fry thighs 4–6 minutes per side, or until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to keep oil between 325–350°F. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm.

Make Nashville spice paste

In a small bowl, whisk together 3 tablespoons melted butter, 2 tablespoons hot sauce, and 1 teaspoon brown sugar (optional). Taste and add more cayenne or hot sauce if you want extra heat. Brush or spoon this spicy butter over the hot fried chicken pieces immediately so it soaks into the crust.

Assemble sandwich

Split a warm buttermilk biscuit horizontally. Place one piece of spicy fried chicken on the bottom half. Top with a few thin pickle slices (about 1/2 cup total). If desired, drizzle 1 teaspoon honey over the pickles for a sweet contrast.

Finish and serve

Put the biscuit top in place, sprinkle with chopped fresh chives if using, and serve immediately while the chicken is hot and the biscuit is tender. Repeat to make 6 sandwiches total. Serve with extra pickles and hot sauce on the side.