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.

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