I’ve mentioned countless times my love of weekend breakfasts. This time of year, our Saturday mornings are usually spent at the farmers market, grabbing breakfast from our favorite food trucks and coffee from a local roaster before walking around the market. Sundays, though, are usually spent getting extra snuggles from Clara and making a leisurely breakfast. I love days like that and want to soak up as many of them as I possibly can. I’m sure plenty of people, some of our friends included, would find this weekend routine boring, but I really don’t care. I love mornings the three of us spend together, and those mornings are why I eagerly await the weekend.
Last weekend Eric made one of our favorite biscuit recipes, one that I’ve been meaning to share with all of you for a really long time. They’re drop biscuits, which means they come together in no time and are incredibly easy to make. This recipe uses chipotle powder and cheddar cheese, making these biscuits perfect for breakfast or brunch or as a side at lunch or dinner. The chipotle flavor is intense, but the smokiness and heat are offset by a generous smearing of honey butter. The smoky-sweet combo is hard to beat, and these are especially fantastic served alongside bacon. I thought the spice level would be too high for Clara to enjoy these, but she took a bite out of mine and immediately wanted more. Fair warning: these are highly addictive, and you may just find yourself snacking on one at lunch time after eating two at breakfast. Not that I’d know or anything.
- COOK TIME:
- YIELD: 18-20 small biscuits
2⅓ cups all-purpose flour
1 teaspoon freshly ground black pepper
1 tablespoon chipotle powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1¼ cups buttermilk
1 large egg
Honey butter, for topping
Heat oven to 400º and line a baking sheet with parchment or a nonstick baking mat.
In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar and salt. Add the butter and, using your hands (my preference) or the back of a wooden spoon, work the butter into the dough. Continue working until the mixture resembles coarse sand. Add the cheese and continue mixing to incorporate it into the dough.
Whisk the buttermilk and egg together in a small bowl. Add to the flour mixture and stir until just combined, taking care not to overmix.
Use a small ice cream scoop or ¼-cup measuring cup to scoop the dough and drop it into mounds onto the prepared baking sheet, spacing about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the sheet halfway through, until golden brown and a toothpick inserted in the center comes out clean.
Transfer the biscuits to a cooling rack. Serve warm or at room temperature with plenty of honey butter. The biscuits can be stored in an airtight container for up to 2 days.
*To make the honey butter we use on these biscuits, simply combine 3 parts room temperature butter to 1 part honey and mix until incorporated