Perfectly crispy and cheesy and packed with a flavorful kick, these Chipotle Cheddar Biscuits make the perfect breakfast or dinner accompaniment. Serve them with eggs and bacon or as a side for soup... Or just pick one up as an afternoon snack!
This recipe was originally published in 2010, but has been updated with new photos and content in 2021.
My biscuit obsession knows no bounds. Really, if it was acceptable to live off of biscuits alone, I think I'd be perfectly happy doing it.
In an ideal word, I'd have a new batch of biscuits made every Sunday night that would last me through the week. A different variety each week, of course. But we all know what would happen. I'd make the biscuits on Sunday and they'd be gone by Tuesday. So would a stick of butter (warm biscuit with butter? YUM). And I'd be in serioustrouble.
But now that I've perfected these chipotle cheddar biscuits, I'm afraid it's going to take a whole lot of self-restraint to keep me from making them ALL. The. Time.
They're quick and easy to make and bake and so freaking good, I swear I really could live off them.
How to Make Chipotle Cheddar Biscuits
Like I said, this recipe is so easy! If you've never made biscuits before, don't be afraid- they basically consist of combining a mixture of dry ingredients with a mixture of wet ingredients, scooping onto a baking sheet, and baking.
In a large bowl, whisk together flour, sugar, baking powder, black pepper, cream of tartar, and salt.
Whisk until it's all nice and blended.
Add the chopped butter to the mixture. A lot of times when I'm done chopping the butter, I pop it back in the fridge to chill a little more since you want it to be nice and cold in the batter.
Work the butter into the flour using a pastry blender or your fingers, until it resembles coarse meal.
Blend in shredded cheddar cheese. If you prefer to use a different kind of cheese, you definitely can. But I love the way cheddar and chipotle complement each other!
This biscuit recipe calls for a lot of cheese, two entire cups... But that's part of what makes them so delicious.
However, I have made these with just one cup of cheese before and they're still very tasty. So, if you want to cut down, you can... But just know that once you have them with two cups, there's no going back!
In a separate small bowl, whisk together buttermilk, chopped chipotle peppers, adobo sauce, and egg until well combined.
There's your wet mixture!
Then add it to the flour mixture and stir with a wooden spoon it until just incorporated. It's important not to over-mix as over-mixing will make for a denser, dryer biscuit.
Scoop about ¼ cup of the dough with a measuring cup or a small ice cream scoop and place on parchment paper-lined baking sheets about 2 inches apart.
Sprinkle with coarse salt.
And bake them at 400 degrees for 19-21 minutes, making sure to rotate the pan about halfway through.
They should be a beautiful golden brown when you remove them from the oven. This is thanks to the pretty color of chipotle, but also due to all the cheese that crisps up.
And YES that is part of what is so wonderful about these chipotle cheddar biscuits. They are so beautifully crispy on the outside, while still being fluffy on the inside.
What to Serve with Biscuits
The first time I made these, I realized that I was so into my biscuit making, I neglected to think about the rest of dinner. Apparently, biscuits alone can't be dinner (Well, technically they can be, but some protein and vegetables might be nice, too).
So, here are a few ways I served the biscuits and a few more I think would be delicious:
- Serve with eggs and bacon
- Turn into eggs Benedict
- Serve as a side to chicken and vegetables
- Enjoy with soup
- Turn biscuits into sandwiches
- Use as a top to chicken pot pie
Of course, you can also just eat these biscuits as a snack! That's mainly what we did. I caught Chris "sneaking" one several days in a row. He claims they are the best biscuits he's ever had.
And I agree that these chipotle cheddar biscuits are basically perfect. They're not overly spicy but definitely have a super flavorful kick from the chipotle. And have I mentioned the toasted cheese yet? Because oh my goodness.
These aren't the super high-rising light and fluffy biscuits you may have had before. They're a little bit flatter and definitely crispier, but that's also what makes them so delightful.
More Biscuit Recipes
As I mentioned, I'm a huge fan of homemade biscuits and I have lots of recipes I love... though I do think this one is my very favorite. Here are some others that are also incredible:
- Pepperoni Pizza Biscuits
- Goat Cheese Chive Biscuits
- Sweet Potato Biscuits
- Cornmeal Biscuits
- Chorizo Biscuits
- Jalapeño Cheddar Scones
- Brioche Biscuits (from Ritzy Mom Blog)
- Everything Biscuits (from Sally's Baking Addiction)
See? I told you it would be easy to make a different biscuit recipe every week!
These chipotle cheddar biscuits are now at the top of my list for best-ever homemade biscuits, but there are still so many more varieties I want to try and I'll be sure to share my next favorite recipe here!
Have you ever made your own biscuits?
Chipotle Cheddar Biscuits
- 2 ⅓ cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp ground black pepper
- 1 tsp cream of tartar
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
- 2 cups grated sharp cheddar cheese (see notes)
- 1 cup + 2 Tbsp buttermilk
- 2 Tbsp chopped chipotle peppers + 1 Tbsp adobo sauce
- 1 large egg
- Coarse salt, for topping
- Pre-heat oven to 400 degrees and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, black pepper, cream of tartar, and salt.
- In a separate small bowl, whisk together buttermilk, chopped chipotle peppers, adobo sauce, and egg until well combined.
- Add wet mixture to dry mixture and stir together with a wooden spoon until just incorporated. Do not over-mix.
- Scoop about ¼ cup of the dough with a measuring cup or a small ice cream scoop and place on prepared baking sheets about 2 inches apart. Sprinkle with coarse salt.
- Bake for about 19-21 minutes, rotating pans halfway through, until biscuits are golden brown.
- If you prefer to use less cheese, you can cut down to a cup and these biscuits will still be delicious, but not quite as flavorful.