Chipotle Cheddar Biscuits

I am bringing the heat with this one, the subtly smoky note and in your face-spice of chipotle. Chipotle is a smoked jalapeño chile. It’s got a unique flavor all its own, and I can confirm it pairs well with sharp cheddar… in a biscuit… with elk chili… or with coffee for breakfast (as suggested). And I can scratch this success off of my goal list! Because a while back, during one of my giveaways, I asked for you guys to tell me your favorite cookbooks. One of my readers suggested anything from the line of “Baked, New Frontiers in Baking” by Matt Lewis and Renato Poliafito. I ordered a book right away; choosing a recipe from this book has been on my to do list for longer than I’d like to admit. (I also think I discovered my new dream job- a recipe tester. I know, I know, it’s what I’ve been doing; except recently I learned that novice home cooks, such as myself, can actually make a living testing recipes from a to-be-published book to help the process of tweaking instructions! If only I lived in the Hamptons next to Ina Garten -or like in a tent in her garden.) Anyway, these biscuits are so flavorful they steal the show, a great introduction into the world of Baked; too good not to share! And who doesn’t love the simplicity of drop biscuits? (And cheddar?)

Inspired by Baked, New Frontiers in Baking:

2 1/4 cup Flour

1 tsp freshly ground Black Pepper

1/2 Tbsp Chipotle Powder

1 Tbsp Sugar

1 Tbsp Baking Powder

1 tsp Cream of Tartar

1 tsp Salt

1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces

2 cups grated and tightly packed sharp Cheddar Cheese

1 1/4 cups Buttermilk

1 Egg

Kosher salt for topping

Preheat the oven to 400°. 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 over mix.

Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart.

Sprinkle with the 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 tooth pick inserted in the center of a biscuit comes out clean.

Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.

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

Chipotle Cheddar Biscuits

Ingredients

  • 2 1/3 cup Flour
  • 1 tsp freshly ground Black Pepper
  • 1 Tbsp Chipotle Powder (if you are not used to strong spices reduce to 1 tsp)
  • 1 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Cream of Tartar
  • 1 tsp Salt
  • 1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces
  • 2 cups grated and tightly packed sharp Cheddar Cheese
  • 1 1/4 cups Buttermilk
  • 1 Egg
  • Kosher salt for topping

Instructions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
  3. 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.
  4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not over mix.
  5. Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with the 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 tooth pick inserted in the center of a biscuit comes out clean.
  6. Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.
  7. Store biscuits in an airtight container for up to 2 days.
https://sadiesnest.com/chipotle-cheddar-biscuits/

8 comments

  1. Really good! They would compliment a lot of meals. I think they might be good also as a breakfast sandwich, maybe with crispy bacon and melted cheese.😊

    1. That’s great! The chipotle flavor is strong, keep that in mind! You can always cut it back to even two teaspoons. It was also recommended to go with tomato soup, which I think would be delicious!

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