Cornmeal Biscuits with Chipotle Chiles and Cheddar Cheese

Have you ever experienced walking through the market, seeing the magazine in the magazine rack with the magazine cover depicting some stunning entree, side, cake, bread, etc. that you knew you simply had to try?  This is one of those recipes. Baby Lady and I were shopping at our local market when, while checking out, I noticed a Bon Appetit magazine on the magazine rack.  The cover was a tall stack of biscuits that initially grabbed my attention.  Because we had purchased a lot of food that day I had time to check out the magazine a little further.  When I saw Chipotle Chiles and Cheddar Cheese I knew I had to fix it.  So I bought the magazine, baked the recipe and used Daniel as the guinea pig. These are really good and worth trying.

Cooking Time 18 Minutes: Makes 1 dozen


  • 1 Tbsp unsalted Butter
  • 3/4 c chopped scallions
  • 1-1/2 c all purpose flour
  • ½ c yellow cornmeal
  • 2 Tbsp sugar
  • 3/4 tsp baking powder
  • 3/4 tsp coarse kosher salt
  • ½ tsp baking soda
  • ½ c chilled unsalted butter
  • 1-1/2 c grated extra sharp cheddar cheese
  • 1 large egg
  • 3/4 c buttermilk
  • 2 Tbsp minced pickled chipotle chiles (These are not commercially available and the recipe is posted here.  If you don’t want to make pickled chipotle chiles, chipotle in adobo, which is commercially available, may be substituted)
  • 1 egg beaten with 1 Tbsp heavy cream for glaze


Preheat oven to 425 F.  Melt 1 Tbsp butter over medium heat, add green onions and sauté to soften.

Whisk 1 egg in 1 cup measuring cup.  Add enough buttermilk to make 1 cup.  Add green onions and minced chipotle chiles.

In food processor, blend flour cornmeal, sugar, and baking soda.  Add ½ c chilled butter; cut-in until mixture resembles coarse meal.  Add cheese; cut-in.  Transfer to a large bowl and make well.  Pour buttermilk mixture mix until just moistened.

Turn out dough onto generously floured surface.  Knead gently until dough holds together – roughly 10 turns.  Pat out on generously floured surface to 3/4″ thick round.  Cut out biscuits using 3″ cutter and place on ungreased baking sheet.  Brush biscuits with glaze.

Bake biscuits until golden brown and toothpick comes out clean, about 18 minutes.  Cool on rack 5 minutes.  Serve and Enjoy.

2 thoughts on “Cornmeal Biscuits with Chipotle Chiles and Cheddar Cheese”

    1. Thanks Conor. These biscuits are really nice. They are more tender and fluffier than typical cornbread and have incredible flavor. The pickled chipotles add just enough heat and a beautiful smokey flavor. You should definitely give these a try. 🙂

Food for thoughts

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