Nutrition

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

1. 1 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.
2. 2 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.
3. 3 Gently press the batter evenly into the prepared pan, making sure to get the corners, too.
4. 4 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.
5. 5 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.

Original Source

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