Cheddar Chipotle Biscuits

Have I ever mentioned that my boyfriend doesn’t particularly like sweets?  Yeah, I know.  And me a baking enthusiast.  It doesn’t really make sense at all, and makes for less sweet birthdays (mine as well as his) and holidays.  However, there is one baked good that he is a big fan of and that is the cheddar chipotle biscuit from Baked’s cook book.  And I don’t think they’re too terrible either.

coarse sand

Not only do they get scarfed up faster than I can churn ’em out, but they’re almost as easy to make as they are to eat!  Perfect for a lazy Saturday breakfast, brunch gathering, or even as a dinner side!

cheesy, cheesy goodness

When these puppies come out piping hot, this cheese is melty and gooey and surrounded by fluffy,  biscuit-y goodness.  If you’re not a fan of spicy food you can either scale back the chipotle powder to 1 tsp, or replace it altogether with garlic powder.  With garlic powder it goes swimmingly with seafood, Italian food, or a nice, big salad.

biscuit dropped

Do not forget the sea salt!  It makes a huge difference in flavor – the salty pop is amazing.

baked, i pray at your delicious altar

Cheddar Chipotle Biscuits

Ingredients

2 1/3 cups AP flour

1 tsp black pepper

1 tbsp chipotle powder

1 tbsp sugar

1 tbsp baking powder

1 tsp cream of tartar

1 tsp salt

½ cup (1 stick) unsalted butter, chilled and cut into tablespoons

2 cups tightly packed, grated cheddar cheese (feel free to get creative – Trader Joe’s sells a grated smoked cheese blend that is amazing in this recipe)

1 ¼ cups buttermilk

1 large egg

Sea salt for sprinkling

Method

  • Preheat the oven to 400þF and prep your baking sheets.
  • In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and salt.
  • Add butter, and using your hands or a pastry blender, combine until it looks like coarse sand.
  • Add cheese and stir to combine.
  • In a separate bowl, whisk together the buttermilk and egg.  Add to the cheese and flour mixture.
  • Begin stirring and start counting to ten-Mississippi, then STOP.  WALK AWAY.  Over-stirring will create tough biscuits.  There will be dry bits.  It’s OK.  Better to have some dry bits and fluffy biscuits than no dry bits and tough biscuits.
  • Scoop biscuits using a cookie or ice cream scoop (or two spoons) and drop onto baking sheet, 2 inches apart.
  • Sprinkle with sea salt and bake on the center rack for 20 minutes.
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2 thoughts on “Cheddar Chipotle Biscuits

    • these are like my favorite thing ever. But I like to eat them when I make fish, or fried chicken. Never thought about eating them for breakfast!

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