A super biscuit recipe from Bon Appetit magazine. Goes great with chili or other soups! Make sure you don't "overwork" the dough and use chilled/cold butter.
Position rack in center of oven; preheat to 425 degrees. Melt 1 T. butter in a nonstick skillet over medium heat. Add the green onions and saute for 2 minutes to soften slightly. Remove from heat.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in a food processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk egg in a glass measuring cup. Add enough buttermilk to egg to measrure 1 cup; stir in green onion mixture and chipotles. Make a well in the center of the flour mixture and pour buttermilk mixture into the well. Mix just until evenly mositened. Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on floured surface to 3/4-inch thick round. Using a 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack for 5 minutes and serve warm. Makes about 10
1 T. butter
3/4 cup (packed) chopped green onions
1 1/2 cups flour
1/2 cup cornmeal
2 T. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
1 1/2 cups coarsely grated yellow extra-sharp cheddar cheese
1 large egg
3/4 cup buttermilk
1 T. finely chopped canned chipotle chilies in adobo