Name: Honey Butter Biscuits with Pimento Cheese Chicken Salad Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup cold unsalted butter (cubed); 3/4 cup cold buttermilk; 2 tablespoons honey (plus more for brushing); 1 tablespoon melted butter; 2 cups cooked chicken breast (shredded); 1/2 cup mayonnaise; 1/2 cup shredded sharp cheddar cheese; 1/4 cup diced pimentos (drained); 1 tablespoon Dijon mustard; 1 teaspoon apple cider vinegar; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Salt and pepper to taste; Chopped chives or parsley for garnish (optional)

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Just imagine buttery, flaky homemade biscuits oozing with golden honey, stuffed to the brim with a creamy, tangy, utterly irresistible pimento cheese chicken salad. That’s exactly what you get with these Honey Butter Biscuits with Pimento Cheese Chicken Salad—a Southern-inspired mashup that’s rich, comforting, and full of personality. These biscuit sandwiches work beautifully for brunch, picnics, lunches, or whenever you crave something deeply satisfying. Each bite combines sweet, savory, and a gentle southern kick, making this dish an instant favorite at any table.

Honey Butter Biscuits with Pimento Cheese Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Honey Butter Biscuits with Pimento Cheese Chicken Salad is refreshingly straightforward, yet each element plays an essential role. From the fluffy biscuits to the bold chicken salad, these building blocks create a colorful, crowd-pleasing feast.

All-purpose flour: The backbone of tender, light biscuits—it provides the perfect crumb when combined with cold butter.
Baking powder: Gives your biscuits their signature lofty rise and cloud-like texture.
Baking soda: Adds a touch of tang and helps with browning, especially when paired with buttermilk.
Salt: Essential for amplifying all the comforting, buttery flavors in both biscuit and filling.
Cold unsalted butter (cubed): The key to biscuit flakiness—keep it chilled for maximum lift and tender layers.
Cold buttermilk: Brings moisture, a nuanced twang, and a pillowy crumb to your biscuits.
Honey (plus more for brushing): Gives the biscuits a gentle sweetness and glossy sheen—don’t skip the extra drizzle on top!
Melted butter: Brushed over hot biscuits for that signature southern decadence.
Cooked chicken breast (shredded): Provides a hearty base—rotisserie chicken is a quick shortcut packed with flavor.
Mayonnaise: The creamy glue that binds the chicken salad together and ensures every bite is luscious.
Shredded sharp cheddar cheese: Delivers a bold, tangy richness and classic pimento cheese vibes.
Diced pimentos (drained): These tiny red gems add mild heat, color, and a signature southern flavor pop.
Dijon mustard: Brings brightness and depth, rounding out the creamy filling.
Apple cider vinegar: Provides a subtle acid kick that lifts all the other flavors to the next level.
Garlic powder: Infuses the chicken salad with savory undertones—just enough to notice, not overwhelm.
Smoked paprika: Adds a sweet, smoky whisper that makes the filling even more addictive.
Salt and pepper to taste: Custom-tailors your chicken salad to your personal preference—season generously!
Chopped chives or parsley for garnish (optional): These fresh herbs add color and a final flourish of flavor.

How to Make Honey Butter Biscuits with Pimento Cheese Chicken Salad

Step 1: Make the Biscuit Dough

Preheat your oven to 425°F and line a baking sheet with parchment paper—this ensures the biscuits won’t stick and they brown evenly. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Now comes the fun part: add those cold cubes of butter. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs (a few larger butter bits are totally fine and actually help with flakiness!).

Step 2: Add the Wet Ingredients

Pour in the cold buttermilk and honey, then gently stir just until the dough comes together—don’t overmix or your biscuits may turn out tough. The dough should be sticky and shaggy, which is key for light and tender biscuits. Trust the process!

Step 3: Shape and Cut the Biscuits

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in half. Pat it out once more and fold again—this extra step creates wonderful layers. Finally, pat the dough into a 1-inch thick rectangle and use a round cutter to stamp out beautiful biscuits. Arrange them close together on your baking sheet so they help each other rise sky-high in the oven.

Step 4: Bake and Glaze

Bake the biscuits for 12 to 15 minutes, until deeply golden on top and irresistibly puffy. As soon as they come out of the oven, brush them liberally with melted butter and a little extra honey for that signature glossy, sweet finish. Make sure to let them cool for just a few minutes before slicing and filling.

Step 5: Prepare the Pimento Cheese Chicken Salad

While your biscuits bake, grab a large bowl and combine the shredded chicken, mayonnaise, shredded cheddar cheese, drained pimentos, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Stir it all together until it’s creamy and well mixed. Pop it into the fridge to chill while the biscuits finish baking—chilling helps the flavors blend beautifully.

Step 6: Assemble the Sandwiches

Slice each biscuit in half. Spoon a generous scoop of the pimento cheese chicken salad onto the bottom half, then cap it off with the warm biscuit top. If you want that perfect finishing touch, sprinkle with chopped chives or parsley for a dash of fresh color and flavor. Now take a bite—this is why you make Honey Butter Biscuits with Pimento Cheese Chicken Salad!

How to Serve Honey Butter Biscuits with Pimento Cheese Chicken Salad

Garnishes

For a fresh touch, sprinkle your finished biscuit sandwiches with chopped chives or parsley. A light shower of flaky sea salt can also take the flavor up a notch. If you like, add crisp lettuce or sliced pickles inside the sandwich for an extra burst of texture and color—just another reason to fall in love with Honey Butter Biscuits with Pimento Cheese Chicken Salad.

Side Dishes

Pair your biscuit sandwiches with classic Southern sides like a simple green salad, creamy coleslaw, crispy sweet potato fries, or even a cool watermelon salad. These accompaniments round out the meal without stealing the spotlight from the irresistible main event.

Creative Ways to Present

For a fun twist, serve Honey Butter Biscuits with Pimento Cheese Chicken Salad as sliders for a party or brunch buffet. Layer mini biscuits with chicken salad skewered with a toothpick, or set up a DIY bar with various toppings (pickled onions, fresh herbs, sliced tomatoes) so guests can customize their sandwiches. You can even serve these open-faced as pretty little tartines for a lighter option.

Make Ahead and Storage

Storing Leftovers

If you have leftover sandwiches, store the biscuits and chicken salad separately in airtight containers. The biscuits will keep well at room temperature for up to two days, while the chicken salad should stay in the refrigerator and is best enjoyed within three days.

Freezing

The biscuits freeze beautifully—wrap them individually and stash in a freezer-safe bag for up to two months. To freeze extra chicken salad, place it in a lidded container and freeze for up to one month, though the texture may be a little creamier when thawed due to the mayonnaise.

Reheating

To revive frozen or day-old biscuits, simply reheat them in a 350°F oven for 5 to 7 minutes until warm and soft. There’s no need to reheat the chicken salad; just spoon it onto a freshly heated biscuit, and everything will taste like you just made it.

FAQs

Can I use store-bought biscuits instead of making them from scratch?

Yes! If you’re short on time, high-quality refrigerated or frozen biscuits can be a real lifesaver. While homemade is truly special, store-bought can still make fantastic Honey Butter Biscuits with Pimento Cheese Chicken Salad.

What’s the best way to cook the chicken for the salad?

Both poached and roasted chicken work well, but rotisserie chicken is a speedy and flavorful shortcut. If prepping your own, season and cook chicken breasts until just done, then shred for the best texture.

Can the chicken salad be made ahead of time?

Absolutely! The chicken salad actually gets even better when the flavors have a chance to meld overnight in the fridge. Make it up to 24 hours ahead for maximum tastiness and effortless assembly.

How can I make these sandwiches spicy?

If you love a little heat, add a pinch of cayenne pepper to the chicken salad, or toss in minced jalapeños. A drizzle of hot honey over the finished sandwich is also a delicious way to dial up the spice.

Are there ways to lighten up the recipe?

For a lighter version of Honey Butter Biscuits with Pimento Cheese Chicken Salad, use light mayonnaise in the salad and consider using Greek yogurt for part of the mayo. You can also make smaller biscuits to control portion size without sacrificing any of the enjoyment.

Final Thoughts

If you’re craving something deeply comforting yet totally unforgettable, you have to try Honey Butter Biscuits with Pimento Cheese Chicken Salad. It’s the kind of recipe that brings smiles to the table, sparks conversation, and keeps friends coming back for seconds. Whip up a batch, share with those you love, and watch these biscuit sandwiches disappear—trust me, you’ll be hooked!

Honey Butter Biscuits with Pimento Cheese Chicken Salad Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect Southern comfort meal with these Honey Butter Biscuits filled with a flavorful Pimento Cheese Chicken Salad. The buttery biscuits pair beautifully with the creamy, cheesy chicken salad for a delightful meal or picnic treat.

Ingredients

Scale

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter (cubed)
3/4 cup cold buttermilk
2 tablespoons honey (plus more for brushing)
1 tablespoon melted butter

For the Pimento Cheese Chicken Salad:

2 cups cooked chicken breast (shredded)
1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1/4 cup diced pimentos (drained)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
Chopped chives or parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare the Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add buttermilk and honey, stir until dough forms. Pat, fold, and cut out biscuits. Bake for 12-15 minutes.
Make the Chicken Salad: Mix chicken, mayonnaise, cheddar cheese, pimentos, mustard, vinegar, spices, salt, and pepper. Chill until ready.
Assemble: Slice biscuits, fill with chicken salad, and garnish with chives or parsley.