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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the all-purpose flour, grated cold unsalted butter, chopped green onions, and minced Melty Cheddar Chicken Sausage. Mix until the butter is coated with flour and the ingredients are evenly distributed.

Pour the buttermilk into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a shaggy dough forms and all ingredients are just combined. Be careful not to overmix.

Transfer the dough onto a lightly floured surface. Briefly knead the dough a few times, just enough to bring it together. Form the dough into a large ball, then gently press it down to a uniform thickness of about 1 inch.

Using a round biscuit cutter, cut out individual biscuits. Reroll any scraps as needed to cut more biscuits. Place the cut biscuits on the prepared baking sheet.

In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the tops of each biscuit with the egg wash.

Bake the biscuits for 30 minutes, or until golden brown and cooked through. The biscuits should be hot, flaky, and buttery.

Serve the hot biscuits immediately with softened butter, a sprinkle of flaky salt, a drizzle of honey, and a spoonful of chili crunch.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the all-purpose flour, grated cold unsalted butter, chopped green onions, and minced Melty Cheddar Chicken Sausage. Mix until the butter is coated with flour and the ingredients are evenly distributed.

Pour the buttermilk into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a shaggy dough forms and all ingredients are just combined. Be careful not to overmix.

Transfer the dough onto a lightly floured surface. Briefly knead the dough a few times, just enough to bring it together. Form the dough into a large ball, then gently press it down to a uniform thickness of about 1 inch.

Using a round biscuit cutter, cut out individual biscuits. Reroll any scraps as needed to cut more biscuits. Place the cut biscuits on the prepared baking sheet.

In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the tops of each biscuit with the egg wash.

Bake the biscuits for 30 minutes, or until golden brown and cooked through. The biscuits should be hot, flaky, and buttery.

Serve the hot biscuits immediately with softened butter, a sprinkle of flaky salt, a drizzle of honey, and a spoonful of chili crunch.
