A soft interior, crisp exterior + cheesy, savory flavors with a hint of sweet from the cornmeal. These White Cheddar Chipotle Cornmeal Biscuits can be made ahead, are freezable and require no biscuit making experience! Believe me, you’ll impress yourself!
When I think of cornmeal, my mind goes straight to cornbread. But I think these biscuits are WAY better than any cornbread out there. With a touch of chipotle and green onion, they make an excellent accompaniment to breakfast, lunch or dinner.
Let’s Make Biscuits from Scratch and NEVER use store-bought biscuits again! Check out all my biscuit recipes here!
- 1 Tb butter for frying onions
- ½ cup chopped green onions, green part only
- 1 ¾ cups all-purpose flour, divided
- ½ cup fine yellow cornmeal
- 2 Tb granulated sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup chilled unsalted butter, roughly cut into ½-inch pieces
- 1 ½ cups coarsely grated white cheddar cheese
- 1 cup buttermilk, divided
- 2 large eggs
- 1 Tb finely minced chipotle peppers in adobo (canned) or fresh roasted chili pepper of choice
- Preheat oven to 425F.
- Melt butter in a frying pan over medium-high heat, sauté green onions until soft ~ 3-4 min. Set aside.
- Pulse together flour, cornmeal, sugar, baking powder, baking soda and salt in a food processor. Remove ¼ cup of flour mixture and set aside.
- Toss the butter into the flour mixture and pulse until mixture resembles crumbled feta. Add cheese and pulse briefly to incorporate ~ 3 pulses. Move to a large bowl.
- In a medium bowl, whisk together ¾ cup of buttermilk (setting aside remaining ¼ cup) and 1 egg. Stir in green onions and 1 Tb chili peppers.
- Make a well in the center of the flour and pour the buttermilk mixture in. Stir the flour into the liquid with a spatula using large circular strokes. Mix until just moist and sticky and pulling away from sides of bowl. If there is still flour remaining you can add a tablespoon of buttermilk at a time until it forms a shaggy dough.
- Lightly sprinkle a clean work surface with reserved flour. Turn dough out and sprinkle with flour. Flour your own hands and fold the dough in half. Pat it down gently into a ½” thick rectangle. Use extra flour if needed.
- Fold the dough again and pat into a ¾” rectangle. This can be repeated a 3rd time if dough seems clumpy.
- Dip biscuit cutter in flour and cut out biscuits, remembering not to twist the cutter.
- Place biscuits 1” apart on an ungreased baking sheet.
- Whisk together remaining egg and a few dashes of salt. Brush the top of each biscuit with an egg wash. Bake on the top rack of the oven for 15-18 minutes or until golden brown.