Chipotle Cheddar Biscuits
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.
NotesChipotle 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
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Dietary Considerationpeanut free, soy free, tree nut free
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
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
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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.
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In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
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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.
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Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
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Store the biscuits in an airtight container for up to 2 days.
Read NextMary Leigh’s Buttermilk Biscuits
2008 Matt Lewis and Renato Poliafito
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Fredmurr 6892819
Oct 13, 2013
Paired this off with a simple roast Capon and crisp white Blanc, a most excellent repast.
Atacat 9231994
Nov 10, 2011
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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