Delicious buttermilk biscuits, with a bit of a bite from chipotle chili powder. Perfect with soup, chilli or stews. You can reduce the chili powder to 1/2-3/4 tsp. if you prefer less heat.
2 1/4cupsall-purpose flour
1 1/2tsp.fine sea saltuse 1/4 tsp. less if you're using salted butter
1/8tsp.freshly ground black pepper
1tsp.chipotle chili powder
1cupcheddar cheesegrated, DIVIDED
2Tbsp.green onionfinely chopped, green part only
1/2cupunsalted buttercold, cut into 1/2-inch cubes
Preheat oven to 400° F. and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut cold butter into cubes and place in a bowl in the freezer until ready to use.
To make in a food processor insted, simply use the pulse mode to combine dry mixture, then pulse again to cut the butter in to pea-sized pieces. Add the buttermilk as described below and pulse until it comes together.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, baking powder, salt, pepper, sugar, paprika and chili powder. Stir to combine well. Add 1/2 cup of the cheddar cheese and the green onion and stir until combined.
Add the chilled butter cubes and mix with paddle attachment on medium speed until butter is broken down to the size of peas. Add about 3/4 cup of the buttermilk to the bowl and mix on medium-low speed until dough starts to clump up. Add more buttermilk, a bit at a time, until dough comes together and is moist. You may not need to use all the buttermilk.
Remove dough to a floured working surface and using a sprinkling of flour on top, roll in to a circle about 1-inch thick. Using a 2-inch biscuit cutter, cut biscuits by cutting straight down (don't twist the cutter), then remove biscuits to prepared baking sheet. When all biscuits are cut, sprinkle the tops with the remaining grated cheddar cheese.
Bake in the pre-heated oven for 12-15 minutes, until puffed and golden.