Hot Honey Chicken Biscuit Recipe

Make the biscuit dough

Preheat oven to 425°F (220°C). In a large bowl combine 2.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Grate cold unsalted butter (6 tbs) into the flour or cut into small cubes and quickly rub with fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Add buttermilk and shape

Pour 1 cup cold buttermilk into the dry ingredients and stir with a fork until just combined. Do not overmix. Turn dough onto a lightly floured surface, fold 3–4 times to bring it together, and pat to about 1-inch thickness.

Cut and bake biscuits

Use a 2.5–3 inch round cutter to stamp biscuits (about 8 biscuits). Place on a parchment-lined baking sheet about 1 inch apart. Beat 1 egg with a splash of water for egg wash and brush tops. Bake 12–15 minutes until golden and risen. Immediately brush with 1 tbs melted butter when they come out of the oven. Halve biscuits horizontally while still warm.

While biscuits bake, make the hot honey: in a small saucepan combine 1/2 cup honey, 2 tbs chili crisp, 1/2 tsp apple cider vinegar, 1/8 tsp salt and optional 1/2 tsp crushed red pepper flakes. Warm gently over low heat just until honey loosens and ingredients meld, whisking briefly. Do not boil. Taste and adjust salt or chili crisp. Keep warm or room temperature—this will be used to toss the biscuit halves and drizzle.

Toss split biscuit halves in hot honey: place warm biscuit halves cut-side up in a shallow bowl or plate and spoon hot honey over each half, tossing gently to coat the interior surfaces. Reserve extra hot honey for drizzling at plating.

Roast the jalapeño

Preheat a small skillet over medium-high heat. Lightly oil the jalapeño with 1 tsp olive oil. Place whole jalapeño in the hot skillet and char, turning occasionally, until blistered and blackened in spots, about 6–8 minutes total. Alternatively broil on a sheet for 4–6 minutes, turning. Transfer to a bowl and cover with plastic wrap for 5 minutes, then peel if desired and slice into 1/4-inch rounds. Set aside.

Cook sunny-side-up eggs

Wipe the skillet and reduce heat to medium-low. Add 1 tsp neutral cooking oil or butter. Crack each of 4 large eggs into the skillet, spacing them apart. Cook gently until whites are set but yolks remain runny, about 3–4 minutes. Cover with a lid for 30–45 seconds if whites need finish. Season each egg with a pinch of 1/4 tsp salt and a little black pepper. Keep warm.

Par-cook potatoes

Place 1 lb cubed potatoes in a pot, cover with cold salted water and bring to a simmer. Cook for 6–8 minutes until just tender but not falling apart. Drain and pat dry thoroughly.

Fry and season potatoes

Heat a large skillet over medium-high heat and add 2 tbs vegetable oil. Add the par-cooked, dried potatoes in a single layer and let brown undisturbed for 3–4 minutes. Toss and continue to cook, stirring occasionally, until golden and crisp, about 10–12 minutes total. Add 1/2 diced yellow onion and cook 2–3 minutes until softened. Stir in 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Sprinkle with 1 tbs chopped parsley if using.

Assemble each biscuit: place the bottom half of a hot-honey-coated biscuit on a plate. Lay a roasted jalapeño slice (or two) on the biscuit, then top with a sunny-side-up egg. Spoon a little extra chili crisp over the egg if desired. Cap with the biscuit top that has also been brushed with hot honey (or place top lightly to the side).

Plate with breakfast potatoes: serve each sandwich with a generous portion of the breakfast potatoes to the side. Drizzle any remaining hot honey over the biscuit or potatoes and garnish with chopped chives or scallions, additional chili crisp and a final pinch of flaky salt and black pepper to taste.

Serve immediately while biscuits are warm and egg yolk is runny.