Southern Buttermilk Chicken Biscuits

This Southern Buttermilk Chicken and Cheddar Biscuits recipe captures everything I crave in true comfort food Great for cozy Sunday brunches or lively weekday suppers it brings together tender fried chicken and golden cheesy biscuits in one irresistible bundle

The combination of flaky biscuits and juicy chicken always wins hearts in my home I made this for a birthday brunch once and now it is in the regular rotation for any celebration or anytime someone needs a little comfort

Ingredients

• All purpose flour: gives the biscuits structure and helps coat the chicken choose a fresh bag for fluffiest results
• Sharp cheddar cheese: adds a rich tangy melt go for a block and grate it yourself for best flavor
• Cold unsalted butter: makes biscuits super flaky keep it in the fridge until the last moment
• Buttermilk: gives authentic Southern tang and tenderness use full fat for the richest biscuits
• Boneless chicken thighs: turn out juiciest though breasts work if you slice them thinly
• Paprika: for warmth and color look for deep red fresh paprika for the most impact
• Fresh parsley: brightens and adds fresh herby notes optional but lovely in the biscuits

Instructions

Prep the Chicken:

Season chicken thighs generously with salt and a good dusting of paprika let them rest while you work on the biscuits to help flavors develop

Make the Biscuit Dough:

Whisk flour baking powder salt and cold cubed butter together until mixture forms coarse crumbs this is key for flakiness add grated cheddar and chopped parsley then stir in cold buttermilk just until a shaggy dough forms do not overmix or biscuits may turn out tough

Shape and Cut Biscuits:

Turn dough onto a floured surface and gently pat it to about one inch thick fold it over on itself three times for max flakiness then pat down and cut using a biscuit cutter or glass pressing straight down avoid twisting the cutter which can seal the biscuit edges

Fry the Chicken:

Dredge chicken pieces in flour and shallow fry in hot oil until crisp and golden brown turning once rest fried chicken on a rack to keep it crispy while you finish the biscuits

Bake the Biscuits:

Place biscuits closely on a baking sheet so they rise high bake at four hundred twenty five degrees Fahrenheit until deeply golden and the cheese is bubbling

Build and Serve:

Let biscuits cool for a few minutes then carefully split open tuck a piece of fried chicken inside and serve hot with extra honey butter or hot sauce

Save to Pinterest

One of my favorite parts of this recipe is the moment you split open a steaming biscuit and the scent of cheese and butter fills the kitchen The first time my grandmother taught me to fold biscuit dough it felt like magic seeing all those layers form

Storage Tips

Keep leftover biscuits wrapped airtight at room temperature up to two days or freeze up to two months Reheat in the oven so they are warm and crisp Fried chicken also freezes well just cool completely before packing in freezer bags

Ingredient Substitutions

If you are out of buttermilk make your own by stirring one tablespoon lemon juice or vinegar into a cup of whole milk and let it sit for five minutes You can swap sharp cheddar for pepper jack for a spicier take or use whole wheat flour for a hearty twist

Serving Suggestions

Serve these sandwiches with a drizzle of hot honey or a dollop of homemade slaw If you are going for brunch try them with a fried egg or a side of creamy grits Any pickled vegetable cuts through the richness and adds a Southern touch

Cultural and Historical Context

Buttermilk biscuits and fried chicken are cornerstones of Southern kitchen culture Each reflects generations of kitchen wisdom and celebration pairing them pulls together beloved traditions in every bite This dish reminds me of family reunions and church potlucks where every grandma had her own secret biscuit trick

Seasonal Adaptations

Use fresh herbs from your summer garden such as chives or dill Add in diced jalapenos for a spicy twist when peppers are in season Swap cheddar for smoked cheese in cooler months for extra warmth

Success Stories

Recently a friend made these for her new neighbors and they asked for the recipe before dessert Even picky eaters love the balance of crispy chicken and melty biscuit layers and leftovers make terrific portable lunches

Freezer Meal Conversion

After frying and cooling the chicken and baking your biscuits assemble your sandwiches wrap tightly in foil and freeze for up to two months Reheat in a hot oven until piping throughout for a near instant homemade meal on busy days

Save to Pinterest

Serve these at family gatherings for extra smiles This combination never fails to warm hearts and fill plates

Recipe FAQs

→ What makes the biscuits extra fluffy?

The combination of cold butter and buttermilk creates steam as they bake, yielding light, airy biscuits.

→ What's the key to juicy chicken?

Marinating the chicken in buttermilk keeps it moist and tender while adding tangy flavor.

→ Can I use other types of cheese?

Yes, you can substitute cheddar with Colby Jack or Monterey Jack for a milder or richer taste.

→ How should I serve this dish?

Serve warm, optionally with honey, hot sauce, or homemade gravy to complement the flavors.

→ Are leftovers refrigerator-friendly?

Store leftovers in an airtight container for up to three days and reheat for a quick, satisfying meal.