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Chipotle Cheddar Biscuits

Updated February 23, 2016
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Cookbook

Baked: New Frontiers in Baking

Published by Stewart, Tabori & Chang

Why chipotle? Because chipotle, when used sparingly, is the ideal way to add spice and smoke to a wide range of foods. The chipotle is just a smoked jalapeñno chile, but it adds a unique personality to our cheddar biscuit. The spice starts as a small tingle in the back of your throat followed by a burst of deep, pleasant heat and flavor. Slice and serve these biscuits with a pat of butter for breakfast or enjoy with a big bowl of tomato soup for lunch or dinner.

Chipotle powder provides a great spicy-smoky bite to these biscuits, though some people might be surprised by its intensity. Feel free to vary the amount of chipotle powder in this recipe. If you love an intense kick, add slightly more than the suggested 1 tablespoon. If you are not accustomed to strong spices, decrease the chipotle powder to 1 teaspoon.

About20 small biscuits

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Mealbreakfast, dinner, lunch

Taste and Texturebuttery, cheesy, savory, sharp, smoky, spiced

Type of Dishbiscuits

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chipotle powder
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
  • 2 cups grated and tightly packed sharp cheddar cheese
  • 1¼ cups buttermilk
  • 1 large egg
  • Kosher salt for topping

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.

Use a small ice cream scoop or a ¼-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.

Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).

Store the biscuits in an airtight container for up to 2 days.

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Paired this off with a simple roast Capon and crisp white Blanc, a most excellent repast.

These biscuits are so delicious-great with soup, egg dishes, or on their own. I substitute 1 T minced chipotle chile in adobo sauce, and it provides just the right amount of smoke and spice. Matt Lewis knows his stuff!

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