Ingredients
For the Buttermilk Biscuits
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 tablespoon melted butter (for brushing)
For the Fried Chicken
- 2 boneless, skinless chicken breasts, cut into 6 even pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- Vegetable oil, for frying
For the Eggs
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper, to taste
For Assembly
- 6 slices sharp cheddar cheese
- 3 tablespoons hot honey
- 2 tablespoons softened butter (optional)
- Fresh chives, chopped (optional)
Instructions
1. Prepare the Biscuit Dough
Preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until combined.
2. Shape and Bake the Biscuits
Turn the dough onto a lightly floured surface and gently fold it over itself 4–5 times. Pat to about 1-inch thick and cut out 6 biscuits. Place them on a parchment-lined baking sheet, brush with melted butter, and bake for 15–18 minutes until tall and golden brown.
3. Marinate the Chicken
While the biscuits bake, combine the chicken, buttermilk, and hot sauce in a bowl. Let the chicken soak for at least 15 minutes while preparing the coating.
4. Fry the Chicken
Heat about 2 inches of oil in a heavy skillet to 350°F. In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Remove the chicken from the marinade, coat thoroughly in the seasoned flour, and fry for 4–6 minutes per side until crispy, golden, and the internal temperature reaches 165°F. Drain on a wire rack or paper towels.
5. Cook the Eggs
Whisk together the eggs, milk, salt, and pepper. Melt the butter in a nonstick skillet over medium-low heat. Gently scramble the eggs until they’re soft and fluffy. Remove from the heat before they’re fully set, as they’ll continue cooking.
6. Assemble the Breakfast Biscuits
Split each warm biscuit in half. If desired, spread a little butter on the inside. Layer the bottom half with a slice of cheddar, a piece of fried chicken, a scoop of scrambled eggs, and a drizzle of hot honey. Sprinkle with chopped chives, then top with the remaining biscuit half.
7. Serve and Enjoy
Serve immediately while warm with breakfast potatoes, fresh fruit, or hash browns. For extra flavor, add a dash of your favorite hot sauce or a smear of spicy mayo.