Smoked Herb Chicken with Buttermilk Biscuits

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender, house-smoked chicken thighs paired with flaky, golden buttermilk biscuits, finished with a savory herb butter. This southern-inspired chicken ready in about 50 minutes pairs ounces smoked chicken thighs, buttermilk, tablespoons all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces smoked chicken thighs
• 1 cup buttermilk
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter
• 1/2 cup buttermilk

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 1 cup buttermilk, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Brush the mixture evenly over 12 ounces smoked chicken thighs (skin removed, cut into 1-inch pieces) placed on a parchment-lined baking sheet.
2. Step 2: Bake the chicken for 20-25 minutes, or until the coating is golden brown and the chicken is cooked through (internal temperature 165°F).
3. Step 3: While the chicken bakes, prepare the biscuits: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Using a pastry cutter, cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Stir in 1/2 cup buttermilk until a shaggy dough forms.
4. Step 4: Turn the dough onto a floured surface and gently knead 3-4 times to bring together. Pat the dough into a 1-inch thick rectangle, then cut into 8 squares. Place the squares on a second parchment-lined baking sheet and bake for 15-18 minutes, until golden brown.