Cheddar And Chipotle Buttermilk Biscuits |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
These are incredible. Goes great with a huge pot of chili, chowder or soup. Enjoy Ingredients:
2 cups all purpose flour |
1-1/2 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1-1/4 teaspoon salt |
6 tablespoons butter chilled and cubed |
2 tablespoons butter melted |
1 cup sharp cheddar cheese |
1 green onion thinly sliced |
1/4 cup chopped cilantro leaves |
2 tablespoons garlic minced |
1/4 cup chipotle in adobo puree |
3/4 cup buttermilk |
Directions:
1. Preheat oven to 400.
2. In a mixing bowl sift together the first 5 ingredients.
3. Using a pastry blender or the prongs of a fork incorporate chilled butter into flour until mixture resembles a course meal.
4. Add cheese, green onion, cilantro and garlic to the mixing bowl then mix until well blended.
5. Add chipotle puree to the buttermilk then stir to combine.
6. Pour wet ingredients into the dry ingredients and stir just until dough first forms.
7. Turn dough out onto a well floured large piece of parchment paper.
8. Using your hands form dough into a cohesive mound then using a floured rolling pin roll dough out into a 1/2 layer working from the middle out.
9. Using the parchment to help you lift it fold the dough in half lengthwise then in half again.
10. Roll dough out into a thick layer then cut biscuits out with a biscuit cutter.
11. Place on a sheet pan.
12. Gently work the leftover dough back into a similar width and continue making as many biscuits as possible.
13. Brush tops of the biscuits with butter then bake at 400 for 20 minutes.
14. Remove from oven then allow to cool.
|
|