Cornmeal Biscuits with Cheddar and Chipotle

Name: Cornmeal Biscuits with Cheddar and Chipotle (Galletas de Queso)
Yield: Makes 12 muffins
Cuisine: Mexican
Ingredients: 1 tablespoon finely minced canned chipotle enadobo; ¾ cup buttermilk; 1 large egg, plus 1 egg beaten with 1 tablespoon whipping cream; 2½ teaspoons baking powder; 1 teaspoon coarse or kosher salt; ½ cup yellow cornmeal; 2 tablespoons sugar; 1 large egg, plus 1 egg beaten with 1 tablespoon whipping cream; 1 large egg, plus 1 egg beaten with 1 tablespoon whipping cream; ½ teaspoon baking soda; 1½ cups firmly packed, coarsely grated, extra-sharp yellow cheddar cheese; ¾ cup thinly sliced scallions, including most of the green parts; 1½ cups all-purpose flour; 1 tablespoon unsalted butter, plus ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes; 1 tablespoon unsalted butter, plus ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

Galletas de Queso

Preparation info

Makes
12
muffins

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

These scrumptious, homey biscuits are another influence from my mom. I grew up loving them so I made a Mexican version and serve them with honey butter.

Ingredients

1 tablespoon unsalted butter, plus ½ cup (1 stick) chilled unsalted butter, cut into

Americas
Mexico
Vegetarian
Cookies
Central America

Method

Position the rack in center of the oven; preheat to 425°F.
Melt the tablespoon of butter in a small nonstick skillet over medium heat. Add the scallions and sauté for 2 minutes to soften slightly; remove from the heat.
Combine the flour, cornmeal, sugar, baking powder, salt, and baking soda in the bowl of a food processor. Add the remaining <