Recipe by terminalhappy.com
"I bought self-rising flour by accident, so I decided to make the best of the situation. I could make regular biscuits, but regular biscuits are boring. What could make biscuits more interesting? The answer was in the side door of my refrigerator: Sriracha!"
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2 1/4 cups
Sriracha hot sauce, or more to taste
melted butter, or to taste
salt to taste
These little gems are dangerous! Don't plan on eating only one. I had no vegetable oil so I used an equal amount of coconut oil and it worked out well. I added the Sriracha after I mixed the rest of the ingredients so it wasn't totally incorporated, more like streaks of it throughout the biscuit, which we liked. I would suggest mixing it with the half and half before mixing it all together if you prefer total incorporation. Either way - don't just sit there - go make some!
I didnt had self rising flour. I used all purpose flour with 3 tsp baking powder. I put 1 1/2 tbsp hot sauce and wooooow !!!
Mindful of Hubs' sensitive innards, I was hesitant to try these despite being tempted by the addition of the Sriracha. But he gave me the "go ahead." We both thought they were great, tho' for different reasons. I thought they were incredibly quick and easy to mix up and the resulting biscuit was soft and tender in the inside and appealingly crackly on the top. I loved them, even tho' I tasted no Sriracha. Hubs liked them too, calling them "pleasantly warm" with the Sriracha and admitting those with a higher heat tolerance may want to add more. Bottom line, these are an easy, tasty biscuit, worth making over again and again.
We loved these! I did double the Sriracha sauce just because we like it and I did opt to brush the biscuits with butter. These were super easy and a nice change of pace to the regular old biscuit. Thanks for sharing.
Ok, I have to admit, I didn't follow the directions exactly! I didn't add the hot sauce, but added honey instead. I didn't have half & half, so I made buttermilk with whole milk and lemon juice. The biscuits turned out awesome! This is a great basic recipe that uses self-rising flour, which I have tons of! I think there's lots of ways that you could jazz this recipe up to make it your own!
FANTASTIC!!!!! I only had heavy cream, co I used that in place of the 1/2 & 1/2. These were so moist, tender and just DELICIOUS! I used my biggest cookie scoop to divide up the dough and that gave me exactly 12 biscuits. BigShotsMom is right...you will not be able to eat only one, they are that good! This is a definite keeper~YUM, YUM, YUM! Thanks for sharing. :)
These are excellent! I made some subs - coconut milk & coconut oil, and added an extra 1.5Tblsp Sriracha. They have just enough heat, but they don't burn your mouth. They really are easy to mix & portion. I got 9 large ice cream scoopsful, which is a "normal" sized biscuit to me. I can't imagine 2" balls only making 6! (And if you make 6 they'd be like little loaves of bread...)The Sriracha bread on here is good, and so is this - what next? Cookies??? Hmmm....
These biscuits are so flavorful and rich, with just the right amount of heat. Super-simple prep, and lovely results. Rather than melt butter and brush on with salt afterward, I placed a pat of salted butter on each biscuit fresh from the oven. I had leftovers, and sealed them in a baggie once cool. The leftovers were enjoyed the following morning. A quick 15 seconds in the microwave turned out still-moist and even more flavorful biscuits. Thank you for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
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