Chipotle - Not Boring Biscuits

Today's photo is the cover of the magazine I got this recipe from...but I have to say the finished result turned out easily to look like this picture. I just couldn't get mine to stack 5 high... :>)

These were fun to make. Some days I love to get messy in the kitchen, makes me feel like I'm really COOKING something.


Cornmeal Biscuits With Cheddar and Chipotle

1 tablespoon unsalted butter
3/4 cup green onions -- chopped
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt -- coarse kind
1/2 teaspoon baking soda
1/2 cup unsalted butter -- chilled and cut into 1/2" cubes
1 1/2 cups cheddar cheese -- extra sharp, packed and coarsely grated
1 large egg
3/4 cup buttermilk -- about
1 tablespoon chipotle chile canned in adobo -- finely minced
1 egg -- beaten with 1 tablespoon whipping cream for glaze

Position rack in center of oven, preheat to 425F. Melt 1T of butter in a nonstick skillet over medium heat. Add green onions and saute 2 minutes to soften slightly. Remove from heat.

Blend flour, cornmeal, sugar, baking powderl, 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.

Turn dough out onto generously floured surface. Knead gently just until dough hold together, about 10 turns. Pat out on generously floured surface to 3/4" 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.

Bake biscuits until golden, tester inverted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.

Source: Bon Appetit March 2006, Yield: 12 biscuits

NOTES : Use chilled buter, it will distribute more evenly thoroughout the biscuit dough. Don't substitute regular milk for the buttermilk. Slightly acidic buttermilk adds tang and makes biscuits tender. Don't overwork the dough. For a light, fluffy biscuit, be sure to mix all the ingredients just until the dough is moist, and knead the dough gently until it holds together.

My Notes: Could even use more chipotle. They are spicy, but in bits, not every bite. VERY WET DOUGH. Hard to knead/roll out. Heavily floured board is an understatement. But these are simple to make.
Used Hoffman's extra sharp cheddar cheese, about 1/2 pound. Buttermilk was low fat. Easily made 12 biscuits. Only baked 15 minutes. Made them on parchment and it was really easy cleanup.