Buttermilk Biscuits & Pulled Honey BBQ Chicken with Weeks Wildflower Honey!

Buttermilk Biscuits & Pulled Honey BBQ Chicken with Weeks Wildflower Honey!

The most amazing BBQ Biscuit ever.


YIELD: Makes 8 servings


  • 1/2 cup - all-purpose flour
  • 1 T - ground cumin
  • 1 T - Cayenne pepper
  • 1 tsp. - ground black pepper
  • 1 tsp. - chili powder
  • 1 tsp. - garlic powder
  • 1 tsp. - kosher salt
  • 4 - chicken legs
  • 1/2 cup - vegetable oil
  • 4 cups - Honey BBQ Sauce, divided
  • 8 - Buttermilk Biscuits (see below)


  1. Preheat oven to 375°F.
  2. Combine flour with spices and salt in a shallow bowl; dredge chicken in flour mixture. Heat a 16-inch cast iron skillet on medium-high heat; add oil. Place chicken in skillet, skin-side down, and brown well. Turn and cook 2 to 3 minutes on flesh side. Place skillet in oven for about 15 minutes.
  3. While chicken is cooking, heat a stove-top grill. Remove chicken from skillet; place in a large mixing bowl and toss with 3 cups Honey BBQ Sauce until well coated. Place chicken on grill, skin-side down, and cook 3 to 4 minutes or until chicken is crisp and sauce is sticky. Refrigerate until cold.
  4. With a fork or your hands, pull chicken meat from bones. Mix chicken with 1 cup Honey BBQ Sauce, using a wooden spoon or your hands to break up chicken and mix it thoroughly into the sauce.
  5. With a serrated bread knife, cut biscuits in half horizontally. Place about 1/4 cup pulled chicken on bottom of each biscuit and cover with top half of biscuit.


Honey BBQ Sauce adds a sweet and spicy tang to pulled chicken, making the perfect topping for tender buttermilk biscuits. Great for lunch or a light afternoon snack.


YIELD: Makes 8 biscuits


  • 2 1/4 cups - all-purpose flour, divided
  • 2 T - baking powder
  • 1 1/2 tsp. - kosher salt
  • 1/2 cup - cold unsalted butter, cut into small pieces
  • approx. 1 cup - buttermilk
  • 2 T - melted butter


  1. Preheat oven to 375°F.
  2. Place 2 cups flour, baking powder and salt in a food processor and pulse to combine. Add cold butter and process for 10 one-second pulses or until pieces of butter are no bigger than small peas.
  3. Transfer flour mixture to a large bowl and add 3/4 cup buttermilk, incorporating it into the dry ingredients with your hand in a circular motion. Add more buttermilk as needed just until dough comes together.
  4. On a work surface dusted with 1/4 cup flour, roll dough to 1-inch thickness. With a 2-1/4-inch biscuit cutter, cut out as many biscuits as you can and place on a parchment paper-covered baking sheet.
  5. Gently bring dough scraps together and press to 1-inch thickness. Cut out as many biscuits as you can, place them on the baking sheet, and discard scraps.
  6. Brush tops of biscuits with buttermilk and bake 20 to 25 minutes or until golden brown. Remove biscuits from oven and brush with melted butter.
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