We get it – we’re also fans of those redonk Red Lobster cheddar biscuits.
But Chef Ryan is giving those a run for their money…
With a fool-proof dough recipe and method and some healthy shakes of our Smoky Honey Habanero signature blend – you best be making these biscuits.
Smoky Honey Habanero Cheddar Biscuits
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 312 g / 2 1/2 heaping cups all-purpose flour
- 115 g / 1/2 cup butter, frozen
- 1 cup buttermilk, plus more for brushing on top.
- 100 g / 1 cup of your favorite cheese, we used an aged cheddar
- 2 Tbsp baking powder
- 2 Tbsp Spiceology Smoky Honey Habanero blend
- 1 tsp salt
- Honey, optional
Instructions
- Preheat your oven to 425°F.
- Mix together your flour, baking powder and salt together.
- Shred your frozen butter with a box grater for the perfect size pieces of butter.
- Make a well and add in your buttermilk and cheese.
- Mix until a shaggy dough is formed, and place onto your counter.
- Bring dough together and form into a rectangle, fold 1/3 of the dough into the middle and then the other 1/3 over and press together and rotate the dough a quarter turn and flatten to and inch or so. Repeat this step 2 more times but make sure to work quickly as you don’t want to overwork the dough or for the butter to warm up too much.
- Cut the dough into 6 even pieces, brush with buttermilk and bake for 18-20 minutes, until golden brown.
- Remove from oven and drizzle honey on top, if using.
- Let cool for 10 minutes before devouring.
