I have been really into chili crunch lately and have been finding ways to add it into any possible dish. These biscuits are the best and easiest dish since my obsession began. They are technically considered “butter-swim” biscuits, which makes them much quicker to make than traditional biscuits. All you do is:
- Melt your butter, then add to a baking dish
- Mix all other ingredients and combine to a loose dough
- Add the dough on top of the butter
- Bake
- Top with more chili crunch & honey butter (Optional)
For the base of this recipe I used the New York Time’s Butter Swim Biscuits. I added a heaping spoonful of chili crunch, a few green onions, shredded cheese, and dried spices. I then top the biscuits with chili crunch honey butter. The combination of salty, sweet, and savory is to die for. My family finishes the pan within 48 hours.
The best part of these biscuits is the buttery crust. After spreading the batter on top of the melted butter, slice the dough into squares to let the butter seep into each biscuit. This is all the butter in this recipe, so cutting the biscuits is an important step to making balanced biscuits. After baking, let the biscuits sit for at least 5 minutes, so any excess butter can be soaked up.
The biscuits are also highly customizable! You can add or swap any of the spices and mix-ins to your liking. If sweet and salty isn’t your thing- skip the honey in the topping. They also make a great breakfast sandwich or biscuits and gravy vessel!
Chili Crisp Biscuits
Recipe by
Servings
9 servings
Prep time
10 min
Cooking time
22 min
These biscuits combine the spicy-sweet flavor of chili crisp with gooey cheese, fresh green onions, and loads of spices. The butter gives the edges a crispy, buttery crust. Top with chili crisp honey butter for a special treat. Serve alone, as a side to soups, or as a breakfast sandwich.
Ingredients
- 1/2 Cup + 1 Tbsp melted butter, divided
- 2 1/2 Cups all-purpose flour
- 1 Tbsp granulated sugar
- 4 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp chili crisp or chili onion crunch
- 3 green onions
- 1 1/2 Cup cheddar cheese, freshly shredded
- 1 3/4 Cup buttermilk, cold
Optional Topping:
- 2 Tbsp butter
- 1 Tbsp honey
- 1 Tsp chili crisp
Mix softened butter, honey, and chili crisp into a paste. Set aside until the biscuits are baked. You can use it to top or fill the biscuits.
Directions
- Prep: Preheat the oven to 400 degrees F. Set out buttermilk to reach room temperature. Melt 1/2 cup of butter. Add to a 9 x 9 baking dish. Set aside.
- Mix the Dry Ingredients: Whisk together the flour, sugar, baking powder, and spices in a large bowl. Add in the cheese and stir to coat in flour.
- Combine Ingredients: Add in the buttermilk, green onions and chili crisp. Stir until just combined and no flour remains.
- Add to Pan: Spread the dough into the pan, on top of the butter. The butter may rise to the top. Cut the dough into nine squares, cleaning off the knife every few cuts. Go over each cut a few times so the butter starts to seep through.
- Bake: Bake for about 22 minutes until golden brown on top. The biscuits should spring back when pressed. Let the biscuits rest for 5 minutes so the dough can seep up any remaining butter. Top with honey butter.
- Store: Store either at room temperature or in the fridge for up to 2 days. You can also freeze the biscuits for up to 1 month.
Notes
For the best texture, consume within 2 days and/or freeze any leftovers!
The Whisking Tree 
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