# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon cayenne pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 cup (1 stick) unsalted butter, cold and cubed
07 - 1 cup canned pumpkin purée
08 - 1/4 cup whole milk
09 - 1 cup shredded sharp cheddar cheese
→ Coating
10 - 2 cups Flamin Hot cheese-flavored corn snack crumbs (such as Flamin Hot Cheetos, crushed)
11 - 1 large egg
12 - 2 tablespoons milk
→ Optional Dip
13 - 1/2 cup sour cream
14 - 1 tablespoon chopped fresh chives
15 - Pinch smoked paprika
# Cooking Steps:
01 - Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
02 - Whisk together the all-purpose flour, baking powder, salt, cayenne pepper, and smoked paprika in a large bowl until thoroughly blended.
03 - Add cold, cubed unsalted butter to the dry ingredients, cutting it in with a pastry blender or fork until the mixture resembles coarse crumbs.
04 - Stir in the pumpkin purée, whole milk, and shredded sharp cheddar cheese until the dough just comes together. Avoid overmixing to preserve a tender texture.
05 - In a shallow bowl, beat the egg with 2 tablespoons milk. Place Flamin Hot corn snack crumbs in a separate shallow bowl.
06 - Scoop tablespoon-sized portions of dough and roll into balls measuring approximately 1.5 inches in diameter.
07 - Dip each dough ball into the egg mixture, then roll thoroughly in Flamin Hot crumbs to ensure a complete coating.
08 - Place the coated balls onto the prepared baking sheet, spacing them 1 inch apart. Bake for 13 to 15 minutes until golden and crisp.
09 - While baking, mix together sour cream, chopped chives, and a pinch of smoked paprika in a small bowl for dipping, if desired.
10 - Allow biscuit balls to cool slightly before presenting with the optional dip.
