Save A unique fusion of savory, spicy, and sweet flavors layered in buttery, flaky biscuit bars topped with crunchy pretzel pieces, these Maple Ginger Buffalo Ranch Flaky Pretzel Biscuit Bars are perfect for parties or for adventurous snack lovers seeking bold treats.
The first time I made these, my friends were amazed by the crispy buttery layers and the unexpected touch of maple ginger syrup over the spicy buffalo ranch. I love how every bite offers something different: crunch, tang, sweetness.
Ingredients
- Biscuit Dough: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, 1/2 cup unsalted butter, cold and cubed, 3/4 cup buttermilk, cold
- Buffalo Ranch Layer: 1/3 cup hot buffalo sauce, 2 tablespoons unsalted butter, melted, 1/4 cup ranch dressing, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Maple Ginger Syrup: 1/3 cup pure maple syrup, 1 tablespoon fresh ginger, finely grated
- Topping: 1 cup pretzel twists, roughly crushed, 1/4 cup shredded sharp cheddar cheese (optional), 1 tablespoon chopped chives (optional)
Instructions
- Prepare the pan:
- Preheat the oven to 400°F (200°C). Line a 9x9-inch (23x23cm) baking pan with parchment paper.
- Make biscuit dough:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add buttermilk:
- Pour in the cold buttermilk and stir gently just until a shaggy dough forms. Turn the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Fold the dough into thirds, then pat out and fold once more for extra flakiness.
- Shape:
- Press the dough evenly into the prepared baking pan.
- Buffalo ranch layer:
- In a small bowl, combine hot buffalo sauce, melted butter, ranch dressing, garlic powder, and onion powder. Spread this mixture evenly over the biscuit dough.
- Maple ginger syrup:
- In another bowl, stir together maple syrup and grated ginger. Drizzle evenly over the buffalo ranch layer.
- Toppings:
- Sprinkle the crushed pretzels evenly on top. If using, add shredded cheddar cheese and chopped chives.
- Bake:
- Bake for 22–25 minutes or until the top is golden and the center is cooked through.
- Serve:
- Cool in the pan for 10 minutes, then lift out and slice into bars. Serve warm or at room temperature.
Save These bars are a hit at family get-togethers, especially for kids who love the crunchy pretzel topping paired with the zesty layers beneath. Everyone always comes back for seconds.
Required Tools
Mixing bowls, pastry cutter or fork, 9x9-inch baking pan, parchment paper, knife or bench scraper, grater (for ginger).
Allergen Information
Contains wheat (gluten), dairy (butter, buttermilk, cheese), and may include egg or soy in ranch. Pretzels sometimes include sesame. Always verify labels for allergens.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Save Maple Ginger Buffalo Ranch Flaky Pretzel Biscuit Bars make snack time a true adventure. Enjoy warm for the ultimate comfort treat.
Recipe FAQs
- → Which cheese works best as a topping?
Sharp cheddar is recommended, but try Swiss or pepper jack for unique flavors and extra melt.
- → Can I make the dough ahead of time?
Yes, prepare and refrigerate the dough up to 24 hours in advance for added convenience and flakiness.
- → What's a good substitute for buttermilk?
Use non-dairy milk with 1 teaspoon vinegar or lemon juice to mimic the tang and texture of buttermilk.
- → How spicy are these bars?
The heat is moderate from buffalo sauce, adjustable by increasing or reducing buffalo sauce or adding cayenne.
- → Can these bars be served cold?
Absolutely! Enjoy them warm for maximum flakiness or at room temperature for easy snacking.
- → Are there gluten-free alternatives?
Try a gluten-free flour blend and gluten-free pretzels to accommodate dietary restrictions, but texture may vary.