Chipotle Cheddar Biscuits

from Baked: New Frontiers In Baking

2 1/3 c. all purpose flour
1 t. freshly ground black pepper
1 T. chipotle powder
1 T. sugar
1 T. baking powder
1 t. cream of tartar
1 t. salt
1/2 c. unsalted butter, chilled and cut into small pieces
2 c. grated and tightly packed cheddar cheese (sharp or medium)
1 1/4 c. buttermilk
1 large egg
Kosher salt for topping

Preheat oven to 400*F. Line a baking sheet with parchment paper.

Whisk together dry ingredients in a large bowl. Add the butter and work in using your hands until the mixture looks like coarse sand (this is similar to making pie dough). Add the cheese and stir to incorporate into the dough.

In a separate bowl, whisk together the buttermilk and egg. Add to the dry mixture and stir until just combined. Do not overmix. My dough seemed extremely wet at this point, more like a muffin batter than a biscuit dough. After sitting for a couple minutes it should tighten up.
Scoop about 1/4 cup of dough for each biscuit and drop in mounds about 2 inches apart on the lined baking sheet. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time. Biscuits are done when they are golden brown and a toothpick inserted in the center of a biscuit comes out clean.

Transfer to a cooling rack. Serve warm or at room temperature. Store in an airtight container. Should be eaten in 1 day because will be dry on the 2nd day.