As the summer weather has started to cool down (except the humidity is definitely here to stay in the lowcountry…), I’ve been dreaming of recipes to keep the heat. One of my favorite additions to virtually any recipe is a drizzle of chili crisp. One of my dear friends and fellow female entrepreneurs here in Charleston, Molly Fienning, is co-founder of Red Clay Hot Sauce. Their Southern Chili Crisp made with peanut oil and crunchy, chopped peanuts alongside the classic ingredients for the sauce elevate any dish you add it to. It’s addictive!

My love of this chili crisp led me to thinking…what would it taste like to add into a biscuit? It’s a question I often ask myself about different ingredients or my favorite food products, and this one absolutely did not disappoint. Chili Crisp Biscuits pack a punch of heat with a subtle, low and slow spice that builds with each biscuit you enjoy. They would be perfect for an evening appetizer or even the base for a breakfast biscuit sammie.

I whipped up a batch of these for my “girl dinner” the other evening: a tinned fish board. I filled my board with a rainbow of veggies and other toppings, alongside our biscuit crackers and these Chili Crisp biscuits. I sliced the buttery, spicy bites in half and toasted them quickly under the broiler to create the perfect crunchy base for the salty, smooth tinned fish from our friends at Island Creek. Dabbling in their different offerings, I tried pairing my Chili Crisp crostinis with everything from their Octopus a la Gallega to their Tuna Belly in Galician Butter. Each and every bite was so delicious, it’s definitely going to become a regular in my rotation.

Instructions:

1. Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, add the bag of biscuit mix, reserving ½ cup for dusting.
3. Add 5 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in your chili crisp (1-2 tbsp depending on spice preference) and mix to incorporate.
4. Make a well in your flour mixture and add in the buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Soften the rest of the butter and mix in 1-2 tbsp of chili crisp, depending on spice preference. Spread a small amount of chili crisp butter on top of each biscuit.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once biscuits are out of the oven, allow them to cool slightly before serving. We recommend splitting them in half, toasting them a little extra in the oven, and enjoying them with a tinned fish board!
   

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Buttermilk Biscuit Mix

Check out our favorite brands to use with this recipe below!

Red Clay Southern Chili Crisp

Island Creek Tinned Fish Variety Pack