Chipotle Cheddar Biscuits

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Recipe 2 of my cooking blitz from Baked: New Frontiers in Baking was Chipotle Cheddar Biscuits. I was drawn to this one because I love cheesy bread and I was intrigued by adding heat. The Baked guys are all about taking traditional recipes and twisting them with the use of unexpected ingredients or new techniques.

Technique-wise, this recipe was super easy and followed the traditional quick bread method of adding the butter to the dry ingredients and then adding the wet ingredients and quickly, and lightly combining. I have come to prefer working butter in with my hands in a recipe like this. I find it less fussy than using a pastry blender, forks, etc.

The batter is dropped onto a cookie sheet and baked until golden. At first bite these appear to be another cheddar biscuit, but then the warm, subtle heat from the chipotle makes its presence known. I did use only half of the chipotle called for in the recipe and they were perfect for me. These were amazing straight out of the oven with a little honey butter. The sweetness from the honey was the perfect counterpoint to the chipotle.

If heat isn't your thing, you could certainly omit the chipotle and still have a great biscuit. Garlic powder, herbes de Provence, and other dried herbs would be great options here as well. If you like it hot and spicy, by all means add more chipotle!

I was so impressed with this recipe and the other two, Honeycomb Bars and a coming attraction, that I purchased both of the Baked cookbooks this week. More to come...

Chipotle Cheddar Biscuits

Baked: New Frontiers in Baking, Matt Lewis and Renato Poliafito

2 1/3 cups all-purpose flour
1 teaspoon freshly ground black pepper
1 tablespoon chipotle powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1 1/4 cups buttermilk
1 large egg
Kosher salt for topping

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.

5. Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.

6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).7. Store the biscuits in an airtight container for up to 2 days.