Cornmeal Biscuits with Cheddar and Chipotle

Ingredients for Cornmeal Biscuits with Cheddar and Chipotle

• 1 tablespoon unsalted butter

• 170g (packed) chopped spring onions

• 190g plain flour

• 60g yellow cornmeal

• 2 tablespoons sugar

• 2 1/2 teaspoons baking powder

• 3/4 teaspoons coarse kosher salt

• 1/2 teaspoons bicarbonate of soda

• 110g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

• 230g (packed) coarsely grated yellow extra-sharp cheddar cheese

• 1 stort ägg

• 180ml (about) buttermilk

• 1 tablespoon finely minced canned chipotle chillies in adobo*

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

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.

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

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