Togarashi Biscuits

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My friend brought me a home a small jar of Togarashi from his trip to Japan and I’m in love! It’s spicing up my eggs, noodles, avocado toast and it’s great over plain white rice. I’m not a stranger to this Japanese 7-spice blend but I’ve actually never had it in my pantry. Togarashi is a blend of seven (or so) different spices and seeds and it has a mildly spicy, nutty and smoky taste that are a great flavoring for anything savory in your kitchen.


There’s a healthy dose of this spice in and on top of these biscuits and they are GOOD!

Togarashi Biscuits

  • 4 cups flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 heaping Tbsp Togarashi, plus another Tbsp
  • 1/3 cup dried onion flakes, optional
  • 3 Tbsp sugar
  • 3/4 cup butter, very cold and cut into 1 cm cubes
  • 1/3 cup finely chopped jalapeno pepper (about 2 small)
  • 1 1/2 cup buttermilk, cold
  • Egg wash, 1 egg beaten with 1 Tbsp water


In the bowl of a stand up mixer, mix the flour, baking powder, baking soda, salt, black pepper, Togarashi, onion flakes, sugar and jalapeno. Add the butter and continue to mix on medium low until the mixture is very crumbly. This should take about 2 minutes.

Add the buttermilk in a slow stream with the motor running until a loose dough is formed with some shaggy bits on the bottom.


Line a 9×13 inch pan with plastic wrap or parchment. Turn the dough onto a floured surface and roll the dough into a 12×12 inch square. Slice the square into quadrants and stack each of the four dough squares (this helps to create those beautiful flaky layers and roll into a rectangle about 9×13 inches large. Fit the dough into the pan and press the dough to even. Brush liberally with egg wash and sprinkle more Togarashi over top. Give the surface a light dusting of sea salt as well. Freeze for 30 minutes to help with cutting.


Turn out the dough onto a clean surface and cut into squares. I cut mined into about 36 squares.

Preheat your oven to 375°F and bake the biscuits an inch or more apart for 15 minutes or until puffed up and the tops and bottoms are golden.



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