HONEY BUTTER BISCUITS PILLSBURY RECIPES

Steps:

• Heat oven to 400°F. Line half of 15x10x1-inch rimmed sheet pan with heavy-duty foil, creating a rimmed foil barrier in the middle half of the pan; spray foil with cooking spray.
• In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside.
• In another small bowl, mix bread crumbs, salt, pepper and paprika. Coat chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan. In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 10 to 15 seconds or until melted. Pour melted butter around chicken pieces.
• Bake 20 to 23 minutes or until chicken starts to brown. Turn chicken over, and add biscuits to other side of pan. Bake 17 to 20 minutes or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with biscuits and honey butter.

Steps:

• In 1-gallon resealable food storage plastic bag, combine buttermilk and hot pepper sauce. Add chicken pieces; seal bag and turn to coat. Refrigerate 1 to 2 hours to marinate.
• Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour, 1 teaspoon salt, thyme, 1/2 teaspoon pepper and nutmeg. Reserve 3 tablespoons flour mixture in small bowl; set aside for gravy.
• Dip chicken pieces in remaining flour mixture, coating well; place on ungreased cookie sheet. Let stand 5 minutes to set flour coating. Discard any remaining buttermilk mixture.
• Meanwhile, heat 1/2 inch oil in 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F.). Add chicken pieces, skin side down; cook about 10 minutes or until deep golden brown.
• Heat oven to 400°F. Turn chicken. Reduce heat to low; cover and cook an additional 20 minutes or until chicken is fork-tender and juices run clear.
• Uncover chicken. Increase heat to medium-high; cook an additional 2 to 3 minutes. Turn chicken; cook an additional 2 to 3 minutes to crisp coating. Remove chicken from skillet; drain on paper towels.
• Bake biscuits as directed on can.
• Meanwhile, discard all but 2 tablespoons oil from skillet. Reduce heat to medium-low; stir in reserved flour mixture with wire whisk until smooth. Cook 2 to 3 minutes or until bubbly. Gradually add milk, stirring constantly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Boil 2 to 3 minutes or until thickened, stirring constantly.