Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (6g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold, cut into cubes
  • 1 cup (240ml) buttermilk, very cold
  • 1 1/2 pounds (680g) boneless, skinless chicken thighs
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (6g) garlic powder
  • 1 teaspoon (6g) paprika
  • 1/2 teaspoon (3g) onion powder
  • 1/2 teaspoon (3g) dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) melted butter, for brushing the biscuits (Optional)
  • Honey, for drizzling (Optional)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions:

  1. Season chicken thighs with spices. Sauté in olive oil until cooked through (internal temperature reaches 165°F/74°C). Shred or dice the chicken.
  2. Whisk together dry ingredients for the biscuit dough. Cut in cold butter using a pastry blender or pulse in a food processor. Gradually add cold buttermilk until just combined. This recipe is a delicious chicken biscuits recipe.
  3. Wrap the dough and chill for at least 30 minutes.
  4. Turn dough out onto a lightly floured surface. Pat or roll to desired thickness (about 3/4 inch). Cut out biscuits using a biscuit cutter.
  5. Place biscuits on a baking sheet lined with parchment paper. Brush with melted butter (optional). Bake in a preheated oven until golden brown (about 15-20 minutes).
  6. In a large skillet over medium heat, melt the butter. Whisk in the flour until smooth. Gradually whisk in the milk until smooth. Bring to a simmer, whisking constantly. Reduce heat to low and simmer for 5-7 minutes, or until thickened. Season with salt and pepper.
  7. Split warm biscuits in half. Fill with chicken. Drizzle with honey (optional). Add gravy over the top of the open chicken biscuit. Serve immediately.