Directions 15 steps | 420 Minutes
Prepare the biscuits. In a bowl, add the self-rising flour, very cold grated butter and buttermilk. Mix until a shaggy dough forms.
Lightly flour the work surface and remove the dough from the bowl and knead the dough.
Roll out the biscuit dough to an even one-inch round thickness. Use a four-inch round cookie cutter to make six biscuits.
Preheat the oven to 375°F, place the biscuits in the oven bake for 12 minutes.
Remove from the oven and brush the melted butter on the biscuits.
Prepare the chicken. In a bowl, whisk together the seasoning salt, garlic powder, Old Bay, salt, pepper and buttermilk. Mix until well combined.
Add the chicken thighs, making sure it is well coated in the buttermilk marinade. Cover the bowl with plastic wrap and refrigerate for 1-3 hours.
Place the all-purpose flour in a shallow bowl. After the chicken has marinated for the desired time, dredge the chicken in flour and shake off the excess flour.
Double fry the chicken. In a heavy-bottomed skillet over medium-high heat, heat the canola oil to 300°F. Place the dredged chicken into the oil and fry for 10 minutes. Remove the chicken from the oil.
Raise the heat and heat the oil to 350°F. Fry the chicken a second time for 6-8 minutes. Remove from the oil and place on a paper towel lined plate.
Prepare the honey butter. In a skillet over medium-low heat, add the butter, honey and hot sauce.
Stir to combine all the ingredients and heat until the butter has melted. Set aside.
Assemble the honey butter chicken biscuit. Use a knife to split the biscuit horizontally.
Place a piece of the fried chicken thigh on the biscuit and pour the warm honey butter sauce on top of the chicken and biscuit.
Serve and enjoy!