Looking for any excuse to open your jar of chili crisp again? Save a few tablespoons for these buttery, golden brown chili crisp biscuits.
Instructions
1
Melt the butter in the pan
2
Preheat the oven to 450°F. Place 1/2 cup of butter into an 8-inch square baking pan. Bake the butter until it's melted, one to two minutes. Remove the pan from the oven and set it aside.
3
Mix the batter
4
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, salt and baking soda. In a separate bowl, whisk together the buttermilk and 1 tablespoon of the chili crisp. Using a rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients just until they're moistened.
5
Pat it into the pan
6
Gently press the batter evenly into the prepared pan, making sure to get the corners, too.
7
Score and bake the biscuits
8
Using a sharp chef’s knife or paring knife, score the top of the biscuits into nine squares, cleaning the knife as needed. Bake the biscuit until they’re golden brown, 20 to 25 minutes.
9
Brush the biscuits with chili butter
10
In a small bowl, combine the remaining 1 tablespoon of chili crisp with the melted butter, then brush the mixture over the hot biscuits. Cool the chili crisp biscuits in their pan on a wire rack for five minutes, then remove them from the pan and break or cut them into nine squares. Serve the biscuits warm.
