Layered biscuit bars with maple ginger, buffalo ranch, and pretzel crunch. Adventurous flavors for any gathering.
# What You'll Need:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 3/4 cup buttermilk, cold
→ Buffalo Ranch Layer
07 - 1/3 cup hot buffalo sauce
08 - 2 tablespoons unsalted butter, melted
09 - 1/4 cup ranch dressing
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
→ Maple Ginger Syrup
12 - 1/3 cup pure maple syrup
13 - 1 tablespoon fresh ginger, finely grated
→ Topping
14 - 1 cup pretzel twists, roughly crushed
15 - 1/4 cup shredded sharp cheddar cheese (optional)
16 - 1 tablespoon chopped chives (optional)
# Directions:
01 - Preheat oven to 400°F. Line a 9x9-inch baking pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
03 - Pour cold buttermilk into the bowl and gently mix just until a shaggy dough forms. Transfer dough to a floured surface, pat into a 1-inch thick rectangle, fold into thirds, then repeat folding for maximum flakiness.
04 - Evenly press the biscuit dough into the lined baking pan.
05 - Mix buffalo sauce, melted butter, ranch dressing, garlic powder, and onion powder in a small bowl. Spread this mixture evenly over the prepared dough.
06 - In a separate bowl, combine maple syrup and grated ginger. Drizzle the syrup evenly over the buffalo ranch layer.
07 - Scatter crushed pretzel twists over the surface. Top with cheddar cheese and chives if desired.
08 - Bake for 22 to 25 minutes until the top is golden and the center is cooked through.
09 - Let rest in the pan for 10 minutes. Lift bars out using parchment and slice into 12 pieces. Serve warm or at room temperature.
