Breakfast sandwiches are always a joy and can be customized according to what’s leftover in the fridge or whatever your heart and stomach desire. I prefer a biscuit sandwich any day of the week- that’s why my recipe for a juicy, fried chicken breast between a buttermilk biscuit with honey butter will transform your breakfast menu. The chicken breast marinated in buttermilk and fried to perfection is definitely the star of the show. There’s also a bonus recipe for a honey butter spread that adds the perfect amount of sweetness to the sandwich- sort of like maple syrup when we were children.
I start off with my standard buttermilk biscuit recipe. It’s important to make sure that your butter and buttermilk are ice cold and the flour has been sifted with the remaining ingredients. When the biscuits are finished, slice them in half, add the fried chicken breast and honey butter- then you’re ready to indulge!
You can find my buttermilk biscuit recipe here.
If you don’t use homemade biscuits, I’m a big fan of the Pillsbury Frozen Grands that are sold in the frozen foods aisle.
Honey Butter Recipe:
½ cup of butter (softened or room temperature)
3 tbsp of Honey or Agave Nectar
½ tsp of Kosher or Pink Himalayan Salt