Why make plain savoury biscuits when you can make biscuits with a surprise spicy kick, thanks to Sriracha sauce!
I didnt had self rising flour. I used all purpose flour with 3 tsp baking powder. I put 1 1/2 tbsp hot sauce and wooooow !!! - 18 Oct 2014 (Review from Allrecipes USA and Canada)
These little gems are dangerous! Don't plan on eating only one. I had no vegetable oil so I used an equal amount of coconut oil and it worked out well. I added the Sriracha after I mixed the rest of the ingredients so it wasn't totally incorporated, more like streaks of it throughout the biscuit, which we liked. I would suggest mixing it with the half and half before mixing it all together if you prefer total incorporation. Either way - don't just sit there - go make some! - 27 Jan 2014 (Review from Allrecipes USA and Canada)
Mindful of Hubs' sensitive innards, I was hesitant to try these despite being tempted by the addition of the Sriracha. But he gave me the "go ahead." We both thought they were great, tho' for different reasons. I thought they were incredibly quick and easy to mix up and the resulting biscuit was soft and tender in the inside and appealingly crackly on the top. I loved them, even tho' I tasted no Sriracha. Hubs liked them too, calling them "pleasantly warm" with the Sriracha and admitting those with a higher heat tolerance may want to add more. Bottom line, these are an easy, tasty biscuit, worth making over again and again. - 24 Oct 2014 (Review from Allrecipes USA and Canada)