Maple Chicken Biscuits Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl whisk together 2.5 cups flour, 1 tsp baking powder, 0.5 tsp baking soda and 1 tsp salt until evenly combined.

Cut 0.5 cup cold cubed butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir in 1 cup buttermilk gently until dough just comes together. Do not overmix — dough will be shaggy and slightly sticky.

Turn dough out onto a lightly floured surface, gently fold a few times to bring it together, then pat to about 3/4-inch thickness. Using a 2.5-inch round cutter (or a glass), cut 6 biscuits. Press scraps together once to cut remaining biscuits.

Place biscuits on prepared sheet close but not touching for taller sides. Brush tops with 2 tbs buttermilk.

Bake 12–15 minutes until golden brown. Remove and keep warm. While biscuits bake, prepare chicken, glaze and gravy.

If using breasts, butterfly or pound to even thickness (about 1/2 inch). Cut into 3–4 pieces total to fit biscuits if desired.

Place chicken in a bowl with 1/2 cup buttermilk and 1 tsp hot sauce (optional). Marinate 15–30 minutes at room temperature or up to 4 hours refrigerated.

In a shallow dish combine 1 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika; whisk to combine.

Remove chicken from marinade, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing to adhere. Place on a rack and let sit 10 minutes to set the crust.

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and 350°F if using a thermometer. Fry chicken in batches 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain.

In a small saucepan over low heat combine 1/2 cup maple syrup, 1.5 tbs Sriracha, 1 tsp soy sauce, 1 tsp apple cider vinegar and 1 tbs butter.

Stir and simmer gently 2–4 minutes until slightly reduced and glossy. Taste and season with 1/4 tsp salt if needed. Keep warm; you will brush this on the fried chicken.

Brush or spoon glaze over hot fried chicken pieces just before assembling so it sticks but doesn't make the crust soggy. Reserve extra glaze for serving.

In a medium skillet over medium heat add 12 oz breakfast sausage. Break up and cook until browned and cooked through, about 6–8 minutes.

Stir in 1 tbs butter and sprinkle 3 tbs flour over the sausage. Cook, stirring constantly, 1–2 minutes to cook out raw flour taste.

Gradually whisk in 2 cups whole milk, scraping browned bits from the pan. Bring to a gentle simmer; the gravy will thicken in 3–5 minutes. If too thick, add a splash more milk.

Season with 3/4 tsp salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper (optional). Keep warm over very low heat, stirring occasionally.

Slice biscuits in half horizontally. Place bottom half on plate, top with a slice of Havarti cheese so it softens slightly from residual heat.

Place a glazed crispy chicken piece on the cheese. Spoon 2–3 tbs warm sausage gravy over the chicken (or serve gravy on the side).

Top with the biscuit top. For extra presentation, drizzle additional Sriracha-maple glaze across the top or serve on the side for dipping.

Garnish with chopped chives and serve immediately while hot.