|Maple chile butter with bacon cheddar biscuits|
Foodiewife tried the biscuits at the restaurant, and she shared her version of the biscuits and butter. The recipe for the maple chile butter is the clincher. Tom really liked that. I cut back on the chile powder so it was not too hot, but the maple butter part is a winner. I'll be keeping that on hand or making up a batch to serve with biscuits from now on. It would also be good on toast, pancakes, and waffles.
You can add 3/4-1 cup of grated cheese and 6-8 slices of bacon, fried crispy and chopped, (about 1/2 cup) to your favorite biscuit recipe. (Or use my buttermilk biscuit recipe ) I liked just forming a rectangle and cutting it into squares as Debbie suggested. Although she said folding instead of kneading makes for a more tender biscuit, I know that you MUST knead the dough in order for the biscuits to rise. The folding process is more or less like kneading it, so the biscuits did rise.
Maple Chile Butter
1/2 cup butter at room temperature (soften in micro for just a few seconds if necessary)
1/4 cup maple syrup
1/4-1/2 tsp ground chipotle powder (you could probably try other chile powders)
Put butter in a deep bowl and mix in syrup and powder with mixer until combined. Refrigerate any leftovers, or freeze for longer storage.