Sriracha-Cheddar Biscuits

Preheat the oven to 425ºF. Line 2 large baking sheets with Silpat liners or parchment paper. Set aside.

For the biscuits, 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 2 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.

For the brushing mixture, in a small bowl, mix the 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.

Note: If you don’t have cheddar, feel free to use any kind of cheese that you have on hand.