Tuesday, September 11, 2012

Sriracha-Cheddar Biscuits

Sriracha Cheddar Biscuits | Bake Your Day

Are you a fan of the Cheddar Bay Biscuits at Red Lobster?  If so, I’d like to introduce you to their slightly spicier cousin: the Sriracha-cheddar biscuit!

I don’t really care for Red Lobster all that much, but give me a basket of those biscuits any day and I’ll be as happy as can be.  I like bread and cheese and garlic, especially when they are all wrapped up in one!  This biscuit recipe is so simple.  I used some self-rising flour from King Arthur Flour.  The flour already has salt and baking powder so no need to add them here.  I can’t wait to try some sweets with it!

I made these  biscuits to use as “buns” for my black bean burgers and they were a perfect fit!  Not too spicy, but full of flavor from the cheese, garlic powder and the Sriracha!

Sriracha Cheddar Biscuits

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Sriracha-Cheddar Biscuits Recipe

Yield: 18 biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

A simple cheese biscuit recipe, kicked up with Sriracha hot sauce.

Ingredients:

2/3 cup milk
1 Tbs. Sriracha sauce
2 cups self-rising flour
1/8 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 cup butter, cut into cubes, kept in the fridge until ready to use
1 cup shredded cheddar cheese
For brushing the biscuits:
1 Tbs. milk
1 tsp. Sriracha

Directions:

Preheat the oven to 425 degrees. Line two large baking sheets with Silpat liners or parchment paper. Set aside.

Mix the milk and Sriracha sauce until well blended. Store in the refrigerator until ready to use.

Whisk the flour, cayenne pepper and garlic powder in a large bowl. Add the cold butter and work with a pastry blender or two forks until the mixture resembles wet sand. Pour in the milk/Sriracha mixture and stir just until the milk is absorbed. Mix in the cheese, careful not to overmix.

Turn the dough out onto a floured surface and knead for 1-2 minutes until the dough is no longer sticky, using a little more flour as needed. Roll into a circle about 1/2-inch thick.

Cut the biscuits to the desired shape and place on a Silpat-lined or parchment-lined baking sheet. In a small bowl, mix the extra milk and Sriracha together until blended. Brush the tops of each biscuit with the mixture.

Bake in the prepared oven for 14-15 minutes, until the edges are golden brown.

Cassie's Notes:
If you don't have cheddar, feel free to use any kind of cheese that you have on hand.

Other #SrirachaWeek Posts:

Sriracha Week Intro

Sriracha & Veggie Frittata

I created a Sriracha Love pinboard.  If you have Sriracha recipes you’d like to share, leave them in the comments and I’ll share them!

Sriracha Cheddar Biscuits

Disclaimer: King Arthur Flour provided me with some Self-Rising Flour to try out.  I was not compensated for this review.  All opinions are my own. This post contains affiliate links.

 

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