Cornmeal Biscuits with Cheddar and Chipotle

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These savoury cornmeal biscuits with cheddar and chipotle offer a delightful twist on a classic bake. The combination of golden cornmeal and sharp cheddar provides a robust texture and deep flavour, while the addition of spring onions and smoky chipotle chillies introduces a subtle heat. They are wonderfully crusty on the outside with a tender, buttery crumb that makes them an irresistible addition to any brunch or dinner table.

As a versatile vegetarian option, these biscuits pair perfectly with a hearty bowl of soup or can be enjoyed split open with a thick layer of salted butter. The smoky adobo sauce provides an authentic depth of flavour that complements the sweetness of the cornmeal. Quick to prepare and bake, they are best served warm from the oven for a comforting homemade treat.

Ingredients for Cornmeal Biscuits with Cheddar and Chipotle

1 cucharada de mantequilla sin sal
170g (packed) chopped spring onions
190g de harina común
60 g de harina de maíz amarilla
2 cucharadas de azúcar
2 1/2 cucharaditas de polvo de hornear
3/4 cucharaditas de sal kosher gruesa
1/2 cucharaditas de bicarbonato de sodio
110g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
230g (packed) coarsely grated yellow extra-sharp cheddar cheese
1 huevo grande
180ml (about) buttermilk
1 tablespoon finely minced canned chipotle chillies in adobo*
1 egg, beaten with 1 tablespoon whipping cream (for glaze)

How to make Cornmeal Biscuits with Cheddar and Chipotle

Position rack in centre of oven; preheat to 218°C. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add spring onions and sauté 2 minutes to soften slightly. Remove from heat.

Blend flour, cornmeal, sugar, baking powder, salt, and bicarbonate of soda in processor. Add 110g 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 160g ; stir in green-onion mixture and chipotles. Make well in centre 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 centre comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.

*Disponible en algunos supermercados, tiendas de alimentos especializados y mercados latinos.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.