Buttermilk Chicken Biscuit with Habanero Peach Hot Sauce + Honey Butter.

Step 1

Preheat the oven to 350 degrees F.

Step 2

In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to overmix. Use your hands if needed to bring the dough together. Fold in the cream cheese. Use a 1/4 cup measure to drop the batter onto a greased cookie sheet or press the dough on to a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds.

Step 3

Bake for 20-25 minutes or until lightly golden.

Step 4

Add the ingredients for the hot sauce to a blender or food processor and blend until smooth. Add the sauce to a sauce pan and bring to boil. Once boiling, reduce to a simmer and simmer 15-20 minutes or until thickened slightly. Allow to cool completely and then store in an glass jar in the fridge for 1-2 weeks.

Step 5

Heat oil to 350 degrees F. in a deep, heavy-bottomed pot. Do not fill the pot more than 1/2 full with oil.

Step 6

Season the chicken with the seasoned salt. Add the flour to a shallow bowl or pie plate. In another (medium size) bowl, beat the eggs and buttermilk together.

Step 7

Dip the seasoned chicken in the egg/buttermilk mixture, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown, crisp and cooked through, about 6-8 minutes. Drain on a paper towel-lined cookie sheet.

Step 8

In a bowl mix together the honey and butter until combined.

Step 9

Warm the biscuits and then slice in half. Spread each biscuit with honey butter and top with fried chicken. Drizzle with hot sauce. EAT!