Sriracha Chive Biscuits

by: Chef Allysa Adamson

Compatible Wolf Appliances:


There are two aspects that are key to achieving the perfect flakey yet tender texture in these biscuits. The first is very cold ingredients to ensure that the butter stays solid and doesn't melt before it hits the oven. Second is mastering the perfect amount of liquid to add to the biscuits so that they are not too wet, but still hold together. If you can get this right you will end up with the winning combination of buttery flakey biscuits packed with unexpected flavor in the form of spicy Sriracha, sharp cheddar cheese, and the light oniony goodness of chives.

Prep Time
Cook Time


Convection Humid

Rack Position

Solid Pan
Position - 2


  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter (8 tablespoons), cubed
  • ½ cup thinly sliced scallions
  • 4 ounces cheddar cheese, grated (about 1 cup), divided
  • 1 cup buttermilk, divided
  • 2 tablespoons sriracha
  • 1 tablespoon unsalted butter, melted
  • Maldon or another flakey salt


Preheat oven on mode Convection Humid to 425°F. Line the solid steam oven pan with parchment paper. Whisk together flour, baking powder, baking soda, black pepper, and salt in a large bowl until combined. Using a pastry blender or your fingers, work cold butter into flour mixture until butter is in small, flattened pieces and mixture is crumbly. Stir in scallions and ½ cup cheese. Add ¾ cup buttermilk, 2 tablespoons sriracha, and stir just until dough comes together, adding up to 1/4 cup additional buttermilk, 1 tablespoon at a time, if necessary. (Dough should be neither sticky nor crumbly but just come together.)

Transfer dough to a lightly floured surface, and at dough into an 8- x 6-inch rectangle; fold 1 short side a third of the way over toward center. Fold opposite short side over folded end (business letter fold). Rotate dough clockwise 90 degrees; pat out dough into a 8- x 6-inch rectangle, and repeat folding procedure. Pat dough out into an 8- x 6-inch rectangle (3/4 to 1 inch thick); cut dough into 8 rectangular biscuits. Chill in the refrigerator for 30 minutes.

Sprinkle remaining ½ cup cheese into 8 mounds about 3 inches apart on prepared pan, scattering cheese just a bit so some cheese will stick out from under biscuits. Place each biscuit rectangle on a mound of cheese on baking sheet. Brush tops with melted butter and sprinkle with flakey salt. Bake biscuits in preheated oven until golden brown, about 15 minutes.