fresh out of the oven

these little numbers are tasty.  they were on the cover of bon appetit last march and i made them then... they came out as pretty as the picture that first time, this time the dough was really really wet so i couldn't roll them out.  i added a bit more flour and then just dropped them onto the cookie sheet. worked like a charm.  i didn't have any chipotles so i left those out this time.  however, if you are in the same boat, add a 1/4 teaspoon of cayenne pepper or so to the dry ingredients to give them a little kick. you can download the recipe from epicurious.com right here....  remember, mixing too much will be the certain death of a good biscuit.

 

CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE

1 tablespoon unsalted butter
3/4 cup (packed) chopped green onions

1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese
1 large egg
3/4 cup (about) buttermilk
1 tablespoon finely minced canned chipotle chiles in adobo*

1 egg, beaten with 1 tablespoon whipping cream (for glaze)

Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat.

Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.

Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.

Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.

*Available at some supermarkets, specialty foods stores, and Latin markets.

Makes about 10
Bon Appétit
March 2006
Kristine Kidd
 

oh yeah, drawing class tonight.  we are instructed to bring a daffodil (or several).  and, today i made a tote bag for my drawing pads... it's official now, i am an artist.....

oh funny, funny girl.

 

Comments

[Michelle]

OK, so I did an online map from your house to my friend Scott's house and it's pretty much a ten mile straight shot. Now, if I ever feel up to travelling with two small children I must go up and stay with him so that I can visit and be fed by you. I'm sure you are a much better cook than they are. I mean, they eat fast food, and, really, I'm not OK with that. You know what I mean?

[Sonya]

Yeah, once you make a bag, you cross that bridge and there is no going back.

[meg]

yummy, yummy, yes please!

[tongue in cheek]

Are you bringing those over hot from the oven or are you just tempting me?

[cruststation]

MMmm...looks delicious! You are an artist, can't wait to see your new pictures (daffodils remind me of Shari's post).

[amisha]

oh, the baking goodness in blogland this week! i want these in my tummy immediately :)

[Daphne]

Oh Stephanie, you ARE an artist through and through... It seems everything you make just looks fantastic! I'll be having a go at these, this image made my stomach growl!

[tut-tut]

An artist in the kitchen as well! What CAN'T you do, S?

[gracia]

New drawings, tasty treats... it's been too long since I swung by your blog!
Happy creating. Happy drawing. Happy everything.
see you, g