YIELD: Makes 8 servings
ground black pepper
Preheat oven to 375°F.
Combine flour with spices and salt in a shallow bowl; dredge chicken in flour mixture. Heat a 16-inch cast iron skillet on medium-high heat; add oil. Place chicken in skillet, skin-side down, and brown well. Turn and cook 2 to 3 minutes on flesh side. Place skillet in oven for about 15 minutes.
While chicken is cooking, heat a stove-top grill. Remove chicken from skillet; place in a large mixing bowl and toss with 3 cups Honey BBQ Sauce until well coated. Place chicken on grill, skin-side down, and cook 3 to 4 minutes or until chicken is crisp and sauce is sticky. Refrigerate until cold.
With a fork or your hands, pull chicken meat from bones. Mix chicken with 1 cup Honey BBQ Sauce, using a wooden spoon or your hands to break up chicken and mix it thoroughly into the sauce.
With a serrated bread knife, cut biscuits in half horizontally. Place about 1/4 cup pulled chicken on bottom of each biscuit and cover with top half of biscuit.
Honey BBQ Sauce adds a sweet and spicy tang to pulled chicken, making the perfect topping for tender buttermilk biscuits. Great for lunch or a light afternoon snack.