Chipotle Cheddar Biscuits (Chipotle Scones)

You knew I’d bring the heat (see what I did there?) with a chipotle recipe this week, didn’t you? How could I not after I left myself drooling with all those delicious and easy chipotle recipes last week?

The can of chipotle chilies in our cupboard was calling my name and I had to succumb. Plus, I’ve been craving biscuits ever since I left the US and just had to make some.

I’ve talked about biscuits on the blog before, but for any of my UK friends who don’t know what they are then 1) you’re missing out and 2) you need to get over the fact that these things are called biscuits when they’re clearly not biscuits. Trust me, I’ve been there. These crazy Americans and their funny words 😉

Anyhoo, “biscuits” in the US more closely resemble an English scone and are usually eaten at breakfast or brunch. So, when I tell you that these chipotle cheddar biscuits are like a spicy, savoury scone, then we can all move on with our lives and just enjoy the awesome-ness of them.

These biscuits / scones are super easy to make and only need five ingredients. The key to making great biscuits, (and this advice comes from mothers and cooks in Southern USA, so you know it has to be right) is to get your oven hot and to use cold ingredients (milk and butter). You also need to cut the butter with a knife, forks or pastry cutter – don’t use your hands like you would for pastry.

If you don’t think your dough is chilled enough and might spread in the oven, pop it in the fridge for ten minutes or so before you bake it.

Now, if you want to make traditional biscuits (although these aren’t traditional by definition as I added chipotle chillies), then you should use buttermilk. But if you don’t have any or don’t want to make a buttermilk substitute, any milk will do, although preferably whole milk. If you’re lactose intolerant, you can use coconut milk or almond milk. Just don’t go for the low fat option.

The chipotles in these biscuits offer a wonderful heat but it isn’t too overpowering. And the cheese is there just, because, well, cheese… *dreams about cheese*

Again, if you don’t like cheese or can’t eat it, just leave it out.

Eat these chipotle cheddar biscuits hot straight out of the oven and slather them in butter. I never said this was going to be healthy, people. I just said it was going to be wonderful.

Chipotle Cheddar Biscuits (Chipotle Scones)

Recipe by Julia

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 2 cups (250g) self raising flour

• 1/4 cup (57g) unsalted butter

• 3/4 cup (180 ml) whole milk

• 2 chipotle chillies, diced (I used the canned version in adobe sauce – see notes)

• 4 tbsp grated Cheddar cheese

Directions

• Preheat oven to 425F / 220C. Place flour and cold butter into a mixing bowl and cut the butter into the flour using a pastry cutter, knife or two forks until it resembles fine crumbs.
• Stir the cold milk into the mixture with a wooden spoon until a sticky dough is formed. Tip in chipotles and cheese and stir until combined (but don’t over-stir).
• Lightly dust a work surface with flour and tip the dough onto it. Then, using a rolling pin, roll it out to around 1/2 inch thick.
• Use a cookie or biscuit cutter to cut out the circular shapes and transfer to a non-stick baking sheet.
• Bake for around 10 minutes, or until the biscuits have risen and the tops are golden brown. Serve immediately.

Notes

• If using canned chillies, I recommend patting them with a little kitchen towel to remove any excess sauce before dicing them.