I’m an avid reader. If I’m not cooking and baking, I’m reading. One of my favorite texts to read and take inspiration from are cookbooks. When I’m not creating recipes, I’m taking my cooking cues from beloved recipes in my expansive cookbook collection.
Baked: New Frontiers in Baking debuted in 2008 and has long been one of my go-to books for innovative and tasty baked goods. Cookies from this book have graced my cookie jar and given as gifts. The recipe included in the book for America’s Test Kitchen’s best brownie does make some of the best brownies to come from my kitchen. My most frequently baked recipe from this book is definitely the Chipotle Cheddar Biscuits.
This biscuits are thick and savory with just the right amount of heat. They are perfect paired with a delectable Southern meal such as fried chicken, adding a distinctive note. They are the perfect companion to your favorite soup recipe. If a biscuit goes well with your dish, these biscuits will be the perfect addition of flavor and flare.
When I made these for the first time for my fiancé – my regular taste tester and upon whom I depend for honest kitchen critiques – his reaction was clear. This enthusiasm made this recipe join the regular circulation of items that rise in our oven.
I don’t tend to be a greater lover of heat and spice. When I baked these biscuits, I only included a teaspoon of chipotle. This kept these biscuits within that range of smoky chipotle flavor that I enjoy, and my fella enjoyed them as well, although he could handle more. As the text suggests, you can vary the amount of chipotle added to suit your tastes.
These biscuits are the drop variety. No rolling pin needed here. Once you’ve mixed the dough, just spoon it out of your mixing bowl and onto your prepared baking sheet. This creates a hearty texture versus the rolled and cut biscuits we all enjoy as well. They remind me of the cheddar bay biscuits at that all too familiar chain seafood restaurant in terms of their shape and texture, but aside from that similarity, they are universally different in depth of flavor.
Chipotle Cheddar Biscuits
Recipe from Baked: New Frontiers In Baking, page 35, by Matt Lewis and Renato Poliafito
Makes about 20 small biscuits
- 2 1/3 cups all purpose flour
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chipotle powder – decrease this amount to one teaspoon if you prefer less heat
- 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
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper
- In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and 1 teaspoon of salt.
- 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.
- In a small bowl, whisk together the buttermilk and egg. Add the flour mixture and stir until just incorporated. Do not overmix.
- Use a small ice cream scoop or 1/4-cup measuring cup to scoop the dough and drop it into 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.
- Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.
- Store the biscuits in an airtight container for up to 2 days.