Best 9 Hot Biscuits Recipes

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

Steps:

• Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
• Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
• Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
• Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
• Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
• Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
• In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
• Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

MARTHA WHITE "HOT RIZE" BISCUITS

Steps:

• Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Serve warm.

NASHVILLE HOT CHICKEN AND BISCUITS

Steps:

• Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
• Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
• Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
• Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
• Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

SIMPLE NASHVILLE HOT CHICKEN BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
• Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
• Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
• Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
• Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

HOT TURKEY SALAD WITH SAGE BISCUITS

Steps:

• Heat oven to 425°F. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery and onions, set aside.
• Mix 2 1/4 cups Bisquick mix, the milk and sage just until soft dough forms. Place on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Knead gently 10 times. Roll 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick mix. Place close together around edges of ungreased square pan, 9x9x2 inches.
• Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and salad is hot.

HOT BISCUITS

Steps:

• Stir water into bisquick mix with about 25 strokes.
• Turn onto lightly floured surface, round up dough & knead 10 times.
• Pat to 1/2 inch thickness.
• Cut close together with floured 1 inch cutter.
• Place 1 inch apart on greased baking sheet for crusty sides, close together for soft sides.
• Bake 425* oven to 16 minutes, until browned.

HOT & SPICY MAPLE BUTTER FOR BISCUITS

Steps:

• Mix together butter, maple syrup and hot pepper sauce in bowl until well blended.
• Serve on buttermilk biscuits.

HOT STRAWBERRY BISCUITS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.
• Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.
• Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.
• In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.

RED HOT BISCUITS

Steps:

• Preheat oven to 425 degrees. Combine baking mix, red pepper, and 1/2 t. garlic. With fork, stir in milk and cheese until mixture forms a soft dough. Drop down by 1/4 cupfull onto greased cookie sheet. Combine butter and remaining garlic powder. Brush on dough tops. Bake 10-12 minutes