1. Get out 1 Cup of unsalted butter so that it can get to room temperature by the time you're ready to start mixing your honey butter.
2. Preheat your oven for the biscuits, either according to your can instructions or to 450° if you're following our homemade biscuit recipe
3. For biscuits, sift your dry ingredients into your mixing bowl. Sprinkle flour onto your clean countertop, where you will knead your dough shortly.
4. Cut in your very cold butter until you have coarse crumb-like texture. Create a well (hole/dip) in the center of your mix; add buttermilk.
5. Stir quickly with a fork to bring all ingredients together into a smooth dough. Turn out your soft dough onto your floured surface.

6. Knead your dough gently 10-15 times. Roll it out until it is about 1/2 inch thick.
7. Using your biscuit cutter, cut dough into biscuit rounds. Place rounds onto your baking sheet about an inch apart.

8. Into the oven for 12-15 minutes!

FRIED CHICKEN INSTRUCTIONS:

1. First, get your cast iron skillet on the stove to preheat. Add a bit of your favorite cooking oil - maybe three times around the pan.
2. Mix together your dry ingredients for the chicken seasoning in a new (or cleaned) mixing bowl. In a second bowl, pour your buttermilk.
3. Using your cuttingboard and chef's knife or boning knife, butterfly your chicken breast and cut it in half. You should have 4 pieces of chicken breast.
4. Now the assembly line. I like to line up my next steps in this order: cutting board with chicken, bowl of buttermilk, bowl of dry seasonings, hot cast iron skillet on the stove. That way, you can move each chicken breast down the line and into the hot pan with minimal dripping and potential for cross-contamination.
5. Dip each piece of chicken breast into the buttermilk (submerge completely). Then into the dry igredients, making sure to coat both sides evenly for maximum flavor and crunch.

6. Place your coated chicken breast into your hot cast iron skillet and lower the heat to medium heat.

7. After about 6 minutes, flip each chicken breast. After this initial flip, you'll want to turn them more often to ensure that one side isn't cooking faster or darker than the other.

8. Cook for about 15 minutes, or until their internal temperature reaches 165°
9. While your chicken is frying, your biscuits will likely finish baking to a lovely golden brown and your butter should be softened. So...you can start on the honey butter!
10. Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop.
11. Stirring regularly over medium-high heat until it comes to a boil. Boil for 1 minute, and then remove from heat.
12. In your blender or food processor, combine softened butter and boiled mixture and blend until well mixed. Add vanilla and blend again.
13. Now, make your Crispy Gooey Honey Butter Chicken Biscuit Sandwiches! Drizzle your homemade honey butter while still warm over hot fried chicken and sandwich it between two biscuit halves.