Cornmeal Biscuits With Cheddar and Chipotle |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Yum! Wonderful with chili on a cold winter evening. From Bon Appetit magazine. Ingredients:
1 tablespoon unsalted butter |
3/4 cup chopped green onion |
1 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
2 tablespoons sugar |
2 1/2 teaspoons baking powder |
3/4 teaspoon coarse kosher salt |
1/2 teaspoon baking soda |
1/2 cup unsalted butter, cut into 1/2-inch cubes |
1 1/2 cups coarsely grated yellow extra-sharp cheddar cheese |
1 large egg |
3/4 cup buttermilk |
1 tablespoon finely minced canned chipotle chile in adobo |
1 egg |
1 tablespoon whipping cream (for glaze) |
Directions:
1. Position 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.
2. 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.
3. 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 beaten with 1 tablespoon whipping cream.
4. Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
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