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Preparation info

  • Difficulty

    Easy

  • Yield: About

    20

    Small Biscuits

Appears in

Baked: New Frontiers in Baking

Baked

By Matt Lewis and Renato Poliafito

Published 2008

  • About

Why Chipotle? Because chipotle, when used sparingly, is the ideal way to add spice and smoke to a wide range of foods. The chipotle is just a smoked jalapeño chile, but it adds a unique personality to our cheddar biscuit. The spice starts as a small tingle in the back of your throat followed by a burst of deep, pleasant heat and flavor. Slice and serve these biscuits with a pat of butter for breakfast or enjoy with a big bowl of tomato soup for lunch or dinner.

Ingredients

  • 2⅓ 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
  • ½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
  • 2 cups grated and tightly packed sharp cheddar cheese
  • cups buttermilk
  • 1 large egg
  • Kosher salt for topping

Method

Preheat the oven to 400 degrees F. 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 overmix.

Use a small ice cream scoop or a ¼-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.

Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).

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