I know that right about now you're probably thinking, Erin, a chipotle biscuit doesn't really qualify as dessert. At first, I was thinking that exact same thing, but then I changed my mind. Here's why.
1) This recipe is from the Baked cookbook and 99% of the recipes in that book could be served as a dessert.
2) Biscuits are pretty much a dessert food. I mean they are a fairly large component of strawberry shortcake, which is undeniably, a dessert.
3) Biscuits are usually eaten with breakfast, most often with a sugary jam on top, and let's face it, unless you're eating bacon and eggs, breakfast is basically dessert.
So, there you have it. Even though we ate these biscuits during a meal and not after it, I think I've made a pretty strong case for including them on the dessert menu. The biscuits themselves were mighty yummy. The chipotle giving them a nice, comforting, smoky flavor. The only thing I would change the next time around would be to maybe use a little less chipotle powder. Baked actually recommends using less spice, if you don't have much heat tolerance. I went with the full dosage, and the chipotle powder that I used was fresh, so the biscuits ended up being a little too spicy for me. That said, they were so yummy that the fact that my mouth was a little burny didn't stop me from eating three of them! I just think it would have been a little more enjoyable with less powder, but it all depends on what you can handle.
You can find the complete recipe after the jump.
Adapted from Baked: New Frontiers in Baking (the bestest cookbook in the universe)
2 1/3 cups all-purpose flour
1 teaspoon freshly ground black pepper
1 tablespoon chipotle powder (or 1 teaspoon if you prefer less spice)
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1 1/4 cups buttermilk
1 large egg
Kosher salt for topping
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
5. Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. 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, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
7. Store the biscuits in an airtight container for up to 2 days.