Chili Crisp Biscuits

Almost every savory meal I make has some level of spice, whether it’s infused through dried chilis or quickly added by way of hot sauce. But once I learned about Chinese chili crisp, it became my go-to spicy condiment. I’ve used it routinely in chili crisp grilled cheese and fried chili crisp eggs over rice. Lately, though, I’ve been mixing it into these chili crisp biscuits, which make a great accompaniment for soups and a great vehicle for elevated breakfast sandwiches.

Our chili crisp biscuits are made by infusing the spicy condiment into the batter from butter swim biscuits. When baked in a pool of butter, the batter develops a fluffy interior and golden, focaccia-like crust. The finished biscuits are brushed with chili crisp butter for one more kick of garlicky, savory heat. Enjoy them warm from the oven with a squeeze of honey for a sticky-sweet, spicy treat.

Ingredients for Chili Crisp Biscuits

• Butter: After the chili crisp, The butter is second only to the chili crisp when it comes to driving the flavor of these biscuits. It’s worth splurging on the best butter from the store.
• Chili crisp: If you don’t have a go-to, pick up one of our favorite chili crisp brands or try your hand at homemade chili crisp. It’s a convenient way to control the spice level.
• All-purpose flour: All-purpose flour is a blend of hard and soft wheat. It’s nice for cookies, brownies and biscuits because it creates a sturdy structure while maintaining a tender crumb.
• Sugar: Add granulated sugar to promote browning and prevent the biscuits from becoming too savory. With just 1 tablespoon of sugar, they won’t be sweet biscuits by any means!
• Leaveners: Two leavening agents—baking powder and soda—make the biscuits super fluffy on the inside as they caramelize on the outside.
• Buttermilk: Buttermilk adds a pleasant tang and kick-starts the baking soda so the biscuits can get really fluffy.

Directions

Step 1: Melt the butter in the pan

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.

Step 2: Mix the batter

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.

Step 3: Pat it into the pan

Gently press the batter evenly into the prepared pan, making sure to get the corners, too.

Step 4: Score and bake the biscuits

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.

Step 5: Brush the biscuits with chili butter

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.

Recipe Variations

• Sprinkle in herbs and spices: Bump up the flavor with one or two dried herbs or spices like dried parsley, cilantro, basil, garlic powder, onion powder and/or ground ginger. Whisk them into the dry mixture before adding the wet mixture.
• Include cheese: Cheesy, spicy chili crisp biscuits are a flavor bomb. Mix feta, shredded cheddar or any of your favorite cheeses (that pair well with spice) into the dough before baking it.
• Add honey to the chili butter glaze: I like to sweeten the biscuits just a bit by adding honey to the butter and chili crisp glaze. Melt 1 tablespoon of honey into the chili crisp and butter, then brush the mixture on the freshly baked biscuits.

How to Store Chili Crisp Biscuits

Allow chili crisp biscuits to cool completely to room temperature, then transfer them to an airtight container. They can be kept at room temperature for three to five days. Refrigeration isn’t recommended, as it may dry them out.

Can you freeze chili crisp biscuits?

Yes, you can freeze chili crisp biscuits. Allow the biscuits to cool to room temperature, then cover them in their pan with storage wrap, followed by a layer of aluminum foil. Alternatively, transfer them to a freezer-safe airtight container. Freeze chili crisp biscuits for up to three months, and thaw them on the counter for an hour before enjoying them. You can warm them back up by putting them in a 325º oven for six to eight minutes.

Chili Crisp Biscuits Tips

What do you serve with chili crisp biscuits?

Serve chili crisp biscuits with warming soup recipes like creamy million-dollar soup, springy lemongrass-ginger chicken noodle soup, or hearty white chicken chili. I like to slice them in half lengthwise and turn them into a spicy breakfast sandwich by filling them with bacon, a fried egg and a slice of cheese. They’d be an excellent accompaniment to saucy, meaty entrees, too, like mango chicken thighs with basil-coconut sauce.

Can you make chili crisp biscuits gluten free?

Yes, you can make chili crisp biscuits gluten free. Replace the all-purpose flour with one of the best gluten-free flour blends, and ensure all of the other packaging is certified gluten free. Also, double-check that your chili crisp is gluten free; brands vary.

Can you make chili crisp biscuits without buttermilk?

Yes, you can make chili crisp biscuits without buttermilk, but you’ll want to make up for it by using a buttermilk substitute to bring back the tang. Instead of buttermilk, use thinned sour cream, full-fat yogurt, or milk mixed with lemon or distilled vinegar.