Cornmeal Biscuits with Cheddar and Chipotle

Not worth the effort.

• Anonymous

• Peoria, IL

• 6/22/2022

Other reviews are right--the dough is a sticky, gooey mess. Cutting it with a cookie cutter was not an option, so they wound up as drop biscuits. But don't let that stop you from making them, because no one who sees or tastes the finished product will know. To be safe, I buttered the baking sheet before putting them in the oven. I liked what came from using Colby cheese with peppers embedded in it , but the possibilities are endless, and I plan to use different cheeses and peppers every time I make these hardy, festive treats.

• xwrl

• Emeryville CA

• 7/25/2016

I skipped chipotle and replaced cornmeal with regular weath flour, texture was fantastic, they're easy to make, delicious.

• lfboterow

• New York

• 4/18/2012

我认为这些都是非常好吃。面糊是一个bit wet so I just made drop biscuits instead of kneading the dough.

• Anonymous

• Georgia

• 9/11/2011

Second time around with this. First time biscuits were quite thin and disc-like. The medium coarse ground cornmeal was like eating sand. But they were still good. Second time around I froze the butter and grated it like another reviwer. This made the cutting-in process so much easier. The cornmeal was soaked in 1/2 cup buttermilk. Only 1/4 cup buttermilk was mixed in with the egg. Then the egg/bmilk, chipotles and scallions were mixed in with the cornmeal/bmilk mixture. ALL of this was mixed into the dry ingredients at the end. The dough was FAR LESS gooey and I used a 1/4cup measure to scoop out biscuits onto the baking sheet. They were puffy and at least 1.5in thick. Also, I dont use traditional supermarket sharp cheddar. I use a mix of specialty NY, Cabot, Tillamook, and other cheeses - whatever looks good!

• bitterginger

• Pittsburgh, PA

• 8/12/2011

These were very light and flavorful. I added 1 Tb. of chives as well. Yes the dough is very soft and sticky, but if you generously flour your board and work the dough very gently, it comes together just fine. I made these for a client to be served with barbecued beef and they were delicious!

• brinkmama

• Rochester, NY

• 7/1/2010

Very yummy biscuits. I did not saute the green onions or use the egg wash, and I also subbed some white whole wheat flour which made a nice, tender crumb.

• Littlebluesiren

• Pittsburgh, PA

• 4/13/2010

I'VE MADE THIS MANY TIMES AND ALWAYS LOVE THEM.IT DOES TAKE A "GENEROUS" AMOUNT OF FLOUR WHEN YOU BEGIN TO ROLL THE DOUGH AND I USE A GLASS TO FORM THE BISCUITS. PERFECT EACH TIME AND GREAT THE NEXT DAY IF ANY ARE LEFT OVER. LOVE IT WITH CHILI.

• dcwdmw

• RENO, NEVADA

• 4/7/2010

These biscuits had delicious flavor, but like many reviewers I found that the dough was very wet & sticky. I compared it to the buttermilk biscuit recipe in the Joy of Cooking, which calls for 3/4 liquid to 2 cups flour -- a 1/4 less liquid to the same amount of dry ingredients. I also think I made things worse by using a very course-ground cornmeal, which possibly absorbed even less of the liquid. This wasn't just a problem for handling the dough: the finished biscuits came out kind of flat & pancake-y instead of tall & biscuit-y. I will definitely make this again, but I'll reduce the total liquid to 3/4 cup.

• daveklop

• Brooklyn

• 2/19/2009

These were perfect fluffy, moist, crunchy, salty/sweet and just wonderful, and all that despite me forgetting to add the onions and chipotle! Indeed the dough turns out very sticky, but as the recipe directs, I kneaded and patted it out on a generously floured surface and this helped to make the dough easier to handle. I left off the egg glaze too and didn't miss it. Still very very tasty leftovers Two days later. I hid them well, otherwise they'd be long gone!

• skinnyboy

• NY, now in Chester, UK

• 1/28/2009

Everyone raved about these, but I felt like they were more trouble than they were worth. I don't know what happened, but they were WAY too wet -- kneading was out of the question, never mind cutting and reforming the dough. I mixed as much flour in as I could, but it was still really wet. I did make a double batch, and I know my proportions were correct, but maybe that was the problem. One note -- if you do make a double batch, you will need to do two separate batches in the food processor (for a standard size Cuisinart).

• marniewhite

• Carbondale, CO

• 7/28/2008

These were probably some of the best biscuits I have ever made! I loved the texture that the cornmeal adds. As others have said, they are really sticky. I didn't want to add too much flour so I just 'dropped' some on the baking sheet and they also baked up just fine. I omitted the egg wash and didn't miss. Served with a black bean soup and salad.

• Anonymous

• Germany

• 2/23/2008

This is a good biscuit recipe. I made them without the green onion and chipotle the first time since I was making them for kids. They were a hit. Dough was sticky, but when turned on a generously floured board, they were fine. I rolled them a little more then 3/4 inch thick and made them mini for appetizers. Will be serving them with Niman Ranch ham slices and sweet onion jam.

• Anonymous

• Berkeley, CA

• 1/23/2008

I've made these many times and they're wonderful. My favorite is with Widmer 6 year cheddar. I usually omit the adobo chilis - it wastes most of a can and I'm not crazy about spicy. Making this weekend again for a friend!

• Anonymous

• Cincinnati OH

• 1/18/2008

这些都是不可思议的,尤其是当温暖。是关于e to served them just after baking, or warm them up before serving. Like other reviewers, mine also were pretty flat. I might try chilliing the dough next time, or even baking in muffin tins so they bake "up" instead of "out." Oh, one note. I was trying to use up a big block of pepper jack cheese so used that instead of cheddar and chipotles. I did add a can of chopped green chiles along with the onion mixture. This truly is a delicious recipe. Try them, you won't be disappointed.

• Anonymous

• the California desert

• 6/3/2007