# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon kosher salt
05 - 1 tablespoon sugar
06 - 1 1/2 teaspoons smoked paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1 cup crushed Flamin Hot corn chips, plus extra for topping
→ Wet Ingredients
09 - 1/2 cup unsalted butter, cold and cubed
10 - 1 cup buttermilk, cold
→ Cheese & Add-ins
11 - 1 1/4 cups sharp cheddar cheese, shredded
12 - 2 scallions, finely sliced
13 - 1 jalapeño, deseeded and finely diced (optional)
→ Assembly
14 - 8 wooden or metal skewers (8–10 inches long)
15 - 2 tablespoons melted butter (for brushing)
16 - Extra crushed Flamin Hot chips, for garnish
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. If using wooden skewers, soak them in water for 10 minutes.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, sugar, smoked paprika, cayenne pepper, and 1 cup of crushed Flamin Hot corn chips.
03 - Add the cold, cubed butter to the dry mixture. Using a pastry blender or fork, cut the butter into the flour until the mixture has a coarse, crumbly texture.
04 - Stir in the shredded cheddar cheese, sliced scallions, and diced jalapeño if using.
05 - Pour in the cold buttermilk and blend gently by hand until just combined. Take care not to overmix.
06 - Divide the dough into 8 equal portions. With floured hands, shape into 2-inch balls and flatten each into a disk.
07 - Carefully insert each biscuit disk onto a skewer, pressing gently to secure. Space disks as needed for desired presentation.
08 - Arrange the skewers on the prepared baking sheet. Brush each biscuit gently with melted butter and sprinkle extra Flamin Hot chips on top.
09 - Transfer baking sheet to the oven and bake for 16 to 18 minutes, or until biscuits are golden and cheese is bubbling.
10 - Allow biscuits to cool slightly before serving. Present warm for optimal flavor and texture.
