March 19, 2017
Breads, Breakfast, Dairy,
Eggs, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Brunch, Fall/Autumn, Winter, Food Processor, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Flour, Kosher Dairy more
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"Recipe source: Bon Appetit (March 2006)"
Preheat oven to 425 degrees F.
IN a skillet melt 1 tablespoon butter over medium heat. Add green onions and saute for 2 minutes to soften and remove from heat.
In a food processor process the dry ingredients to blend (flour - salt) and then add 1/2 cup butter, butting in using on/off turns until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Transfer mixture to large bowl.
Whisk one egg in glass measuring cup and add enough buttermilk to egg to measure one cup; stir in the green onion mixture and the chipotles.
Make well in center of dry ingredients and pour buttermilk mixture into well; mix just until moistened.
Turn dough out onto floured board and knead until dough holds together; about 10 turns. Pat out to 3/ inch thick round and using a 3 inch floured round cutter cut out biscuits, spacing one inch apart. Gather dough scraps and dat out to 3/4 inch thickness and cut out additional biscuits.
IN a cup combine egg and whipping cream and brush biscuits with glaze.
Bake until golden and tester inserted in center comes out clean and biscuits feel firm (18-20 minutes). Cool on rack for 5 minutes before serving.
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