Biscuits with Spicy Peach Maple Bourbon Butter

The sweet, savory flavors of Fat Cat Peach Maple Bourbon Hot Sauce and Glaze help create a sophisticate and spicy topper to some fluffy breakfast biscuits, making this a purr-fectly decadent addition to any brunch table. Add a slice of country ham, some breakfast sausage or some eggs to complete the experience.

Ingredients:

For the biscuits:

• 2 cups self-rising flour
• 1/2 teaspoon salt
• 1/4 cup shortening or butter, cold and cut into small chunks
• 3/4 cup buttermilk

For the Peach Maple Bourbon Butter:

• 2 tablespoons butter, melted
• 1 tablespoon Fat Cat Peach Maple Bourbon Hot Sauce and Glaze

 

Instructions:

For the biscuits:

Heat oven to 450F.

In a large bowl, mix together flour and salt until well combined and then using your fingers or a dough cutter blend in the butter or shortening until well incorporated and flour mixture forms crumbs about the size of corn kernels or peas.

Add buttermilk and stir together with spoon until mixture comes together and starts to pull away from the sides of the bowl.

Turn out mixture onto work surface and knead together for about 30 seconds, folding the mixture over onto itself several times, unit it feels cohesive. Then spread the mixture out into a square that is about 5 inches wide by 8 inches long and about 3/4-inch thick.

Using a biscuit cutter or empty glass that's about 2 inches in diameter, cut out approximately 10-12 biscuits from the mixture and set on a sheet pan about 1 inch apart from one another. (You can cut into squares too if that's easier.)

Don't forget to gather up any scraps and make biscuits from those too.

Bake biscuits for 10-12 minutes, or until brown and flaky.

Let cool for 10 minutes before serving.

 

For the Peach Maple Bourbon Butter:

Melt butter in microwave (15 seconds on high) and stir in Fat Cat Peach Maple Bourbon Hot Sauce and Glaze until well-combined.

 

To serve:

Split biscuit in half and drizzle Peach Maple Bourbon butter over.