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Spicy Sriracha Buttermilk Biscuits

Sriracha compound butter is mixed into this traditional buttermilk biscuit recipe. Slather on some honey for a sweet and spicy breakfast biscuit.

Course Bread, Breakfast
Cuisine American
Keyword homemade biscuits
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 423 kcal


Compound Butter

  • 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
  • tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 ¾ sticks very cold compound butter above, cubed and kept chilled
  • cups cold buttermilk
  • toppings: honey butter, jam, eggs, cheese, bacon, spinach.


Compound Butter

  1. Bring butter to room temp. Mix in salt and sriracha seasoning. Blend well.
  2. Place on parchment or wax paper. Shape and roll to form a cylindrical log using the wax paper. Refrigerate until very cold or freeze.
  3. When ready to use, slice into small pats of butter, reserving any extra you made for spreading onto finished biscuits.


  1. Preheat the oven to 400° and position racks in the upper and lower thirds.
  2. Line your baking sheet with parchment paper.
  3. In a large bowl, whisk the flour, salt, baking powder and baking soda.
  4. 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.
  5. 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.
  6. Softly press out the dough to desired thickness - I go for 2".
  7. Using a round biscuit cutter, stamp out the biscuits, combining the scraps to make more biscuits.
  8. Place close together, almost touching on baking sheet.
  9. Bake for about 20 minutes, until golden and lofty.
  10. 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!

Nutrition Facts
Spicy Sriracha Buttermilk Biscuits
Amount Per Serving (1 g)
Calories 423
* Percent Daily Values are based on a 2000 calorie diet.