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1
Position rack in center of oven; preheat to 425F Melt 1 tablespoon butter in nonstick skillet over medium heat.
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2
Add green onions and saute 2 minutes to soften slightly.
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3
Remove from heat.
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4
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor.
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5
Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal.
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6
Add cheese; cut in using on/off turns.
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7
Transfer flour mixture to large bowl.
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8
Whisk 1 egg in glass measuring cup.
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9
Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles.
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10
Make well in center of dry ingredients.
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11
Pour buttermilk mixture into well; mix just until evenly moistened.
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12
Turn dough out onto generously floured surface.
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13
Knead gently just until dough holds together, about 10 turns.
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14
Pat out on generously floured surface to 3/4-inch-thick round.
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15
Using 3-inch round cutter, cut out biscuits.
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16
Transfer to ungreased baking sheet, spacing 1 inch apart.
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17
Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits.
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18
Brush biscuits with egg beaten with 1 tablespoon whipping cream.
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19
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes.
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20
Cool on rack 5 minutes.
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21
Serve warm.
