If you love sweet and spicy these Spicy Sriracha Buttermilk Biscuits are just the right biscuit for you! Great as a breakfast sandwich or on their own slathered with a bit of honey and butter.
Most of us have used sriracha sauce in squeeze bottle form. This seasoning option is great because it does not add any moisture or effect the color of baked goods.
I prefer Rodelle’s seasoning blend because it’s not ground into a fine texture.
See all the individual spices? They create visually appealing biscuits = even better tasting biscuits!
To create these Spicy Sriracha Buttermilk Biscuits, first make a compound butter. Sounds fancy, right?
Nope. Super easy.
How to Make Compound Butter
- Mix any combination of seasoning with room temperature butter.
- Place it on wax paper and roll it into a log.
- Chill until ready to use.
**Cinnamon-sugar compound butter is on my menu for next time.
With a whole batch of these biscuits ready to bake straight from the freezer, my time can be spent sipping coffee and visiting with my friends instead of spending too much time in the kitchen. I hope they like biscuits!
Slather these with raw honey and sprinkle with extra Sriracha seasoning. These are going to pretty much blow your mind.
In fact, let me quote from this morning’s breakfast tasting:
“I’m really loving this Sriracha Seasoning. These biscuits will not make it to Scott and Kirsti’s visit. You’re going to have to make another round.”
I guess I’ll have to make more!
For great tips on high rising biscuit making fun – check out this post.
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Sriracha laced compound butter is mixed into this traditional buttermilk biscuit recipe. Slather on some honey for a sweet and spicy breakfast delight.
- 1 3/4 sticks unsalted butter
- 1/4 tsp Kosher salt
- 1-2 Tbs Rodelle Asian Sriracha Seasoning Blend depending on how much spice you like - I did 1.5 Tb
- *make extra if you want to spread on finished biscuits
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 1½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 ¾ sticks very cold compound butter above, cubed and kept chilled
- 1½ cups cold buttermilk
- toppings: honey butter, jam, eggs, cheese, bacon, spinach.
Bring butter to room temp. Mix in salt and sriracha seasoning. Blend well.
Place on parchment or wax paper. Shape and roll to form a cylindrical log using the wax paper. Refrigerate until very cold or freeze.
When ready to use, slice into small pats of butter, reserving any extra you made for spreading onto finished biscuits.
Preheat the oven to 400° and position racks in the upper and lower thirds.
Line your baking sheet with parchment paper.
In a large bowl, whisk the flour, salt, baking powder and baking soda.
Add in compound butter. Loosely toss it in the flour until coated and then use your fingers or a pastry blender to cut in the butter until it is the size of peas. Add the buttermilk and stir using a wooden spoon until a shaggy dough forms.
Place the shaggy dough on a floured surface and knead until it comes together. Keeping in mind that you don't want to overwork the dough and it's ok for it to remain a bit shaggy and dry.
Softly press out the dough to desired thickness - I go for 2".
Using a round biscuit cutter, stamp out the biscuits, combining the scraps to make more biscuits.
Place close together, almost touching on baking sheet.
Bake for about 20 minutes, until golden and lofty.
Let them cool for a minute or two and slice for sandwiches or honey, sriracha butter and jam.
*adding honey with an additional sprinkle of sriracha seasoning is mind blowing.
If you freeze the biscuits, no need to thaw, just bake them an extra five minutes or so!
Disclosure of Material Connection: I was not compensated for this post; As a Rodelle Ambassador I received complimentary products for recipe creation courtesy of Rodelle. The opinions I have expressed are my own. I was not required to write a positive review. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”