Cornmeal Biscuits With Cheddar And Chipotle
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Yellow Cornmeal2 tbsps
Sugar2.5 tsps
Baking Powder3 tsp
Coarse Kosher Salt1 tsp
Baking Soda3 cup
Buttermilk (about)Directions:
1
Using 3-inch round cutter, cut out biscuits
2
Position rack in center of oven; preheat to 425°F
3
Melt 1 tablespoon butter in nonstick skillet over medium heat
4
Add green onions and sauté 2 minutes to soften slightly
5
Remove from heat
6
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor
7
Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal
8
Add cheese; cut in using on/off turns
9
Transfer flour mixture to large bowl
10
Whisk 1 egg in glass measuring cup
11
Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles
12
Make well in center of dry ingredients
13
Pour buttermilk mixture into well; mix just until evenly moistened
14
Turn dough out onto generously floured surface
15
Knead gently just until dough holds together, about 10 turns
16
Pat out on generously floured surface to 3/4-inch-thick round
17
Using 3-inch round cutter, cut out biscuits
18
Transfer to ungreased baking sheet, spacing 1 inch apart
19
Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits
20
Brush biscuits with egg glaze
21
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes
22
Cool on rack 5 minutes
23
Serve warm
24
Position rack in center of oven; preheat to 425°F
25
Melt 1 tablespoon butter in nonstick skillet over medium heat
26
Add green onions and sauté 2 minutes to soften slightly
27
Remove from heat
28
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor
29
Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal
30
Add cheese; cut in using on/off turns
31
Transfer flour mixture to large bowl
32
Whisk 1 egg in glass measuring cup
33
Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles
34
Make well in center of dry ingredients
35
Pour buttermilk mixture into well; mix just until evenly moistened
36
Turn dough out onto generously floured surface
37
Knead gently just until dough holds together, about 10 turns
38
Pat out on generously floured surface to 3/4-inch-thick round
39
Transfer to ungreased baking sheet, spacing 1 inch apart
40
Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits
41
Brush biscuits with egg glaze
42
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes
43
Cool on rack 5 minutes
44
Serve warm
45
*Available at some supermarkets, specialty foods stores, and Latin markets
46
*Available at some supermarkets, specialty foods stores, and Latin markets