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

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

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 <