Cheesy Chili Crunch Drop Biscuits
These biscuits give you all the flavor and texture of perfect biscuits without any rolling or cutting out. The tanginess of the sharp cheddar melts into the heat from the Momofuku Chili Crunch. If you’re hesitant on spice, feel free to dial back the Chili Crunch, but don’t skip the freezing—this little bit of extra work will pay off big time with ever-so-fluffy biscuits. One recipe makes approximately 12 biscuits.
what you'll need
what you need from momofuku
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INGREDIENTS
- 2½ cups all purpose flour
- 4 teaspoons baking powder
- 1 tablespoon Kosher salt
- 1 stick unsalted butter, frozen
- 1¼ cups buttermilk, chilled
- 1 tablespoon Momofuku Chili Crunch
- 2 cloves garlic, grated (optional)
- 1 cup sharp cheddar cheese, grated and chilled
- Momofuku Chili Crunch Hot Honey (optional)
Directions
Heat oven to 425°F, and place one rack in the middle of the oven and another at the top. Line a sheet pan with parchment paper.
Mix flour, baking powder, and Kosher salt until well combined. Using a box grater, grate frozen butter into the flour. Quickly mix, then place the bowl in the freezer for 10 minutes.
Remove mixture from the freezer and stir 1 tablespoon of Momofuku Chili Crunch and grated garlic (if using) into the cold buttermilk. Add the buttermilk mixture to the flour mixture, then sprinkle with grated cheese.
Stir the mixture to evenly combine without pressing or smashing the mixture together (about 20 turns around the bowl).
Drop approximately ½ cup–size biscuits onto the prepared sheet pan, then place the sheet pan in the freezer for 10 minutes. (You should end up with about 12–14 biscuits.)
Remove the sheet pan from the freezer and bake for 15 minutes on the middle rack or until the bottoms are browned and the biscuits are mostly cooked through. Turn the broiler to high and move biscuits to the top rack. Broil for 1–2 minutes until the tops are golden brown.
Serve piping hot with butter and a drizzle of Momofuku Chili Crunch Hot Honey, if desired.
