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Hannah Dasher is a singer and the host of the popular @hannahdamndasher TikTok cooking series, "Stand by Your Pan." She's been called a brunette Dolly Parton and is inspired by country queens, such as Reba and Patsy Cline, but Hannah has a style of music—and cooking—that's all her own. Here, she shares one of her favorite comfort food dishes, honey butter chicken biscuits, which she calls "an ode to my hometown of Nashville." Rach calls them "cray-cray" good!
For another dish from Hannah that's pure comfort on a plate, check out her Old-Fashioned Beef Pot Roast.
Ingredients
For the Chicken Brine:
- 4 boneless, skinless chicken thighs
- 1 ½ cups whole-fat buttermilk
- ¼ cup sugar
- 2 tablespoons salt
- 2 tablespoons hot sauce
For the Buttermilk Biscuits:
- ¼ cup hog lard
- 2 cups self-rising flour (Hannah likes White Lily's), plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (½ stick) salted butter, frozen, plus 4 tablespoons (½ stick), melted
- 1 to 1 ¼ cups whole-fat buttermilk
For the Chicken Breading and Frying:
- 1 cup all-purpose flour
- 1 cup self-rising flour (Hannah likes White Lily's)
- ¼ cup sugar
- 2 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 teaspoon celery salt
- 1 tablespoon salt
- 4 or 5 grinds of cracked black pepper
- Peanut oil, for frying
For the Honey Butter:
- 6 tablespoons (¾ stick) butter, melted
- 3 tablespoons honey
- Splash of lemon juice
Yield
Serves: 4, with extra biscuits
Preparation
For the chicken brine, place the chicken in a large bowl, add the buttermilk, sugar, salt and hot sauce and gently stir to combine. Set aside for 30 minutes.
Meanwhile, for the biscuits, preheat the oven to 450°F, with rack at center.
Place the lard in an 8-inch seasoned cast-iron skillet and heat in the oven for at least 10 minutes while you make the biscuit batter.
Divide the dry ingredients in half and sift in 2 parts into a medium mixing bowl. With a cheese grater, grate the frozen butter into the dry ingredients. Be sure to use all of it.
Incorporate the butter by hand, making sure it is evenly distributed, but don't over handle the mixture. Pour in 1 cup of buttermilk and stir lightly just until all of the dry ingredients get wet, but do not over stir. If needed, add a splash more buttermilk.
Flour your countertop and have the melted butter on hand. Carefully and quickly remove the hot skillet from the oven and place it on a heatproof surface, thick towel or trivet. Flour BOTH hands. Spoon one-sixth or so of the batter into 1 floured hand. Toss the wet (exposed side) into your other floured hand to lightly coat, then dip it into the hot lard and flip it over. Working quickly, repeat with the remaining batter, making sure all biscuits in the skillet are touching. Top with the melted butter and bake for 17 minutes.
While the biscuits bake, bread and fry the chicken. In a medium bowl, thoroughly whisk together the dry ingredients, then dump them into a brown paper bag. Working with 1 piece of chicken at a time, transfer it from the brine to the bag, shake until completely coated and place on a wire rack. Make sure the pieces don't touch one another and let them dry out for about 5 minutes while you heat the oil.
In a 12-inch seasoned cast-iron skillet, heat ½ to ¾ inch of peanut oil to 300 to 350°F. Fry 2 or 3 pieces of chicken at a time, 5 to 6 minutes on the first side and 3 to 4 minutes on the other. Set on a plate lined with paper towel to drain.
For the honey butter, in a small bowl, whisk together the butter, honey and lemon juice.
To serve, split a biscuit in half. Add some honey butter to the bottom half, then top with a piece of chicken, more honey butter, the top half of the biscuit and more honey butter.