These babies are total butter bombs.

They also possess a kick of heat, not the kind that knocks you for a loop but rather tickles playfully,

Like Detroit pan pizza, the corner pieces with irresistible crispy edges and sides are worth fighting for first, too.

“Chili Crisp Biscuits with Honey-Butter Glaze” are all that and more, thanks to an entire stick of butter being melted and poured into the pan first, so that the dough bakes up in the pool of it.

With your favorite store-bought chili crisp added to both the dough and the honey-infused butter glaze that’s poured all over the top after baking, these biscuits have personality to spare.

This fabulous recipe is from “Chili Crisp” (Chronicle Books, 2023), of which I received a review copy.

Written by James Park, a Brooklyn-based recipe developer and food writer, it is a collection of more than 50 recipes, both sweet and savory, that star everyone’s new favorite Chinese condiment, glistening orange-red and loaded with warmth and crunchy bits.

Included are recipes to make your own chili crisp. Use it or store-bought in dishes such as “Chili Crisp Fried Eggs,” “Fiery Spaghetti and Meatballs,” “Steamed Mussels with Tomato Chili Crisp Broth,” and “Fluffy Chocolate Roll Cake with Strawberry Chili Crisp.”

These are especially easy biscuits to make because there’s no rolling pin, elaborate folding technique or biscuit cutter required.

Instead, the usual dry ingredients of flour, baking powder, baking soda, a pinch of sugar, plus salt and pepper are gently mixed together with chili crisp and buttermilk that gives the biscuits tenderness.

Coat the baking pan with the melted butter, then pat in the dough, making sure to squish it down a little at the corners and sides so that some of the butter spills over the top, ensuring those coveted crunchy parts.

Pre-cut the dough into squares, then place in the oven. As the biscuits bake, you can smell the heady scent of chili crisp wafting through the kitchen.

When the biscuits are done, let rest a few minutes before pouring over a mix of melted butter, honey, and more chili crisp.

They are fluffy with contrasting crisp edges, tops, and sides. The taste is savory and moderately spicy, with just enough sweetness from the sugar and honey to balance things out nicely so that you want to keep taking bite after bite.

Enjoy for brunch, lunch or supper. Or really, anytime you long for a taste of down-home decadence with an Asian twist.

Chili Crisp Biscuits with Honey-Butter Glaze

(Makes 9 or 16 biscuits, depending on the size)

For Chili Crisp Biscuits:

2 1/2 cups (350 g) all-purpose flour

1 tablespoon baking powder

2 teaspoons granulated sugar

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon baking soda

1 1/2 cups (360 ml) cold buttermilk

2 tablespoons chili crisp

1/2 cup unsalted butter

For Honey-Butter Glaze:

3 tablespoons unsalted butter

2 tablespoons honey

1 tablespoon chili crisp

Preheat oven to 400°F (200°C).

To make the biscuits: In a large bowl, add the flour, baking powder, sugar, salt, pepper, and baking soda and whisk to combine.

In a separate medium bowl, and add the buttermilk and chili crisp and mix to combine.

Pour the wet mixture into the dry mixture. Using a rubber spatula, stir until a shaggy dough forms and there’s no flour mixture left. Make sure not to overmix the dough.

In a medium saute pan or skillet over medium-low heat, melt the butter. Pour the melted butter into a 9-inch square baking dish and swirl it around to make sure it coats all four sides.

Transfer the dough to the buttered baking pan. Moisten your hands with water and press the dough evenly into the pan until it covers the whole pan. Using damp hands, will prevent the dough evenly into the pan until it covers the whole pan. Using damp hands will prevent the dough from sticking. Let a pool of butter in the baking pan overflow on top of the dough, especially around the corners, while pressing it with your hands.

Using either a paring knife or a bench scraper, cut the dough into nine squares. You can cut it into 16 pieces if you want smaller biscuits. Precutting the dough before baking makes portioning much easier.

Bake the biscuits in the preheated over for 25 to 27 minutes, or until the top has turned golden brown and the biscuits have puffed up to fill the baking pan.

To make the honey-butter glaze: While the biscuits are baking, in a small bowl, add the butter. Microwave it for 20 to 30 seconds, or until the butter melts. Add the honey and chili crisp to the melted butter and whisk to combine. Set aside.

Once the biscuits are done baking, take them out of the oven. While the biscuits are still hot, using a paring knife or a bench scraper, cut along the seams of the biscuit dough to separate each portion. Let sit for about 5 minutes, so the biscuits are sill warm but not piping hot.

Pour the honey-butter glaze over the biscuits while they’re still in the baking pan. Let the glaze cool for at least 15 minutes before serving. Serve the biscuits with extra chili crisp, if desired, with a nub of butter. The leftovers can be stored in an airtight container at room temperature for up to 3 days. Or you can freeze them for up to 1 month and reheat them in the oven at 400°F (200°C) for 10 minutes, or until they are warm and slightly crunchy on top.

From “Chili Crisp” by James Park

More Recipes with Chili Crisp to Enjoy: Sheet-Pan “Fried” Rice

And: Dan Dan Lasagna