Chipotle Cheddar Biscuits

I made these little guys last Sunday and they’ve made for a wonderful week of cozy afternoon snacks. They’re best enjoyed warm, spread with a little butter or dipped in tomato soup or chili. They’re soft and cheesy with a great, smoky spice, and I had them ready in under thirty minutes — perfect for lazy weekends and evenings filled with Friends reruns. 

Chipotle Cheddar Biscuits

2 1/3 cups all-purpose flour
1 tablespoon chipotle powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, cold and cubed
2 cups shredded cheddar cheese
1 1/4 cups buttermilk
1 egg

1. Preheat oven to 400. Line a baking sheet with parchment paper. 
2. In a food processor (or large bowl), mix together the dry ingredients (flour, chipotle powder, sugar, baking powder, cream of tartar, salt, black pepper). 
3. Add the butter and pulse (or work the butter in with a pastry fork), until the mixture looks like coarse sand. Stir in the cheese. 
4. In a small bowl, whisk the buttermilk and egg. Add to the flour mixture and stir until just incorporated. 
5. Scoop 1/4 cup mounds of dough onto the baking sheet about 2 inches apart. This is easiest to do with an ice cream scoop. Bake for 20 minutes, rotating the baking sheet halfway through, until golden brown.
6. Cool on a wire rack and serve warm! These are easy to reheat and keep well in an airtight container. 

Adapted from here

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