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Chili Crisp Biscuits

Chili Crisp Biscuits

Lily Coleman
Looking for any excuse to open your jar of chili crisp again? Save a few tablespoons for these buttery, golden brown chili crisp biscuits.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 9
Calories 287 kcal

Ingredients
  

  • 1/2 cup butter cubed
  • 2 tablespoons chili crisp sauce divided
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 4-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups buttermilk
  • 2 tablespoons butter melted

Instructions
 

  • Preheat oven to 450°. Place 1/2 cup butter into an 8-in. square baking pan. Bake until butter has melted, 1-2 minutes. Remove from oven; set aside.
  • In a large bowl, combine flour, baking powder, sugar, salt and baking powder. Stir together buttermilk and 1 tablespoon of chili crisp. Stir into dry ingredients just until moistened. Gently press evenly into prepared pan. Score top of biscuits into 9 squares (cleaning knife as needed).
  • Bake until golden brown, 20-25 minutes. In a small bowl, combine remaining 1 tablespoon of chili crisp and melted butter. Brush over hot biscuits. Cool in pan on a wire rack for 5 minutes. Remove from pan, break or cut into 9 squares. Serve warm.