Cornmeal Biscuits with Cheddar and Chipotle
Flaky, savory biscuits made with a delicious combination of cornmeal, sharp cheddar cheese, and smoky chipotle peppers. These golden-brown biscuits feature fresh green onions and a buttery, tender crumb.
Ingredients
- •1 tablespoon unsalted butter
- •¾ cup green onions
- •1½ cups all purpose flour
- •½ cup yellow cornmeal
- •2 tablespoons sugar
- •2½ teaspoons baking powder
- •¾ teaspoon coarse kosher salt
- •½ teaspoon baking soda
- •½ cup chilled unsalted butter
- •1½ cups extra-sharp cheddar cheese
- •1 large egg
- •¾ cup buttermilk
- •1 tablespoon chipotle chiles in adobo
- •1 whole egg
- •1 tablespoon whipping cream
Cooking Instructions
- 1.
Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat.
5 min
- 2.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
10 min
- 3.
Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
15 min
- 4.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
23 min
- 5.
*Available at some supermarkets, specialty foods stores, and Latin markets.
