Cornmeal Biscuits With Cheddar And Chipotle Recipe

Name: Cornmeal Biscuits With Cheddar And Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 3/4 cup (packed) chopped green onions; 1 1/2 cups all purpose flour; 1/2 cup yellow cornmeal; 2 tablespoons sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon baking soda; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese; 1 large egg; 3/4 cup (about) buttermilk; 1 tablespoon finely minced canned chipotle chiles in adobo*; 1 egg, beaten with 1 tablespoon whipping cream (for glaze)

Servings: persons

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

1
Position rack in center of oven; preheat to 425u00b0F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and saute 2 minutes to soften slightly. Remove from heat.
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.
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.
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.
5
*Available at some supermarkets, specialty foods stores, and Latin markets.

1066

kcal

Calories

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 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 3/4 cup (packed) chopped green onions, 1 1/2 cups all purpose flour, 1/2 cup yellow cornmeal, and more.

Yes, Cornmeal Biscuits With Cheddar And Chipotle 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!

Cornmeal Biscuits With Cheddar And Chipotle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions