- 20
Ingredients
- 2 1/3 cups all purpose flour
- 1 teas freshly ground black pepper
- 1 tblsp chipotle powder
- 1 tblsp sugar
- 1 tblsp baking powder
- 1 teas cream of tartar
- 1 teas salt
- 1/2 cup unsalted butter, chilled and cut into 1 inch pieces
- 2 cups grated and tightly packed sharp cheddar cheese
- 1 1/4 cups butttermilk
- 1 large egg
- Kosher salt for topping
Preparation
Step 1
1. Preheat the oven to 400. 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 1 teas of salt.
3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the odugh. 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 mintues, 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 temp. Store the biscuits in an airtight container for up to 2 days.