Ingredients
Method
Preparation
- Preheat the oven to 450°F (230°C). Line a baking sheet and set aside.
- In a large bowl combine 2 cups flour, baking powder, and 1/2 teaspoon salt.
- Add the cold cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs.
- Pour in the milk and stir just until the dough comes together. Do not overwork.
- Turn the dough onto a lightly floured surface. Roll or pat it to about 3/4 inch thickness.
- Cut rounds with a biscuit cutter or a glass. Place them on the prepared baking sheet.
- Bake for 12 to 15 minutes until the tops are golden. Remove and keep warm.
- Meanwhile, place chicken strips in a bowl and pour over 1 cup buttermilk. Cover and refrigerate for at least 30 minutes.
- In a shallow dish mix 1 cup flour, paprika, salt, and pepper. Season to taste.
Cooking
- Heat 1/2 inch of oil in a heavy skillet over medium heat until it registers about 350°F.
- Dredge each marinated chicken strip in the seasoned flour, shaking off excess.
- Fry in batches until golden brown and cooked through, about 3 to 4 minutes per side. Transfer to a wire rack or paper towel to drain.
Finishing
- Warm the honey in a small saucepan over low heat. Stir in 1 to 2 teaspoons hot sauce and taste. Keep warm.
- Split biscuits, place a chicken strip inside, and drizzle generous hot honey over the top. Serve immediately.
Nutrition
Notes
For a quick buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit 5 minutes. If you prefer a richer biscuit, swap half the milk for buttermilk.