Cook The Book: Chipotle Cheddar Biscuits Recipe

Name: Cook The Book: Chipotle Cheddar Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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 large egg; Kosher salt for topping

Servings: persons

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
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 large egg
Kosher salt for topping

1
Preheat the oven to 400u00b0F. 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 overmix.
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 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.
6
Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
7
Store the biscuits in an airtight container for up to 2 days.

1252

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, 1 teaspoon freshly ground black pepper, 1 tablespoon chipotle powder, 1 tablespoon sugar, and more.

Yes, Cook The Book: Chipotle Cheddar Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Chipotle Cheddar Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions