Recipes Sriracha Biscuits 4.9 (22) 21 Reviews 6 Photos 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! Recipe by terminalhappycom Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 2 ¼ cups self-rising flour 1 cup half-and-half ½ cup vegetable oil 1 tablespoon Sriracha hot sauce, or more to taste 1 tablespoon melted butter, or to taste (Optional) 1 pinch salt to taste Directions Preheat oven to 425 degrees F (220 degrees C). Stir flour, half-and-half, vegetable oil, and Sriracha sauce together in a bowl to form a lumpy dough. Roll dough into 2-inch balls and place on a baking sheet. Bake biscuits in the preheated oven until golden brown, about 15 minutes. Brush melted butter and sprinkle salt on top of each biscuit. I Made It Print Nutrition Facts (per serving) 397 Calories 25g Fat 37g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 397 % Daily Value * Total Fat 25g 32% Saturated Fat 7g 35% Cholesterol 20mg 7% Sodium 731mg 32% Total Carbohydrate 37g 13% Dietary Fiber 1g 5% Total Sugars 0g Protein 6g Vitamin C 1mg 4% Calcium 201mg 15% Iron 2mg 13% Potassium 111mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved