Cornmeal Biscuits with Cheddar and Chipotle
Cornmeal Biscuits with Cheddar and Chipotle is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Position rack in center of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition rack in center of oven; preheat to 425°F.
Melt 1 tablespoon butter in nonstick skillet over medium heat.
Add green onions and sauté 2 minutes to soften slightly.
Remove from heat.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor.
Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal.
Add cheese; cut in using on/off turns.
Transfer flour mixture to large bowl.
Whisk 1 egg in glass measuring cup.
Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles.
Make well in center of dry ingredients.
Pour buttermilk mixture into well; mix just until evenly moistened.
Turn dough out onto generously floured surface.
Knead gently just until dough holds together, about 10 turns.
Pat out on generously floured surface to 3/4-inch-thick round.
Using 3-inch round cutter, cut out biscuits.
Transfer to ungreased baking sheet, spacing 1 inch apart.
Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits.
Brush biscuits with egg glaze.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes.
Cool on rack 5 minutes.
*Available at some supermarkets, specialty foods stores, and Latin markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.