White Cheddar Chipotle Cornmeal Biscuits

A light and tender cheesy biscuit with a touch of chipotle and green onion

Course Bread
Cuisine American
Keyword cheese biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 270 kcal


  • 1 Tb butter for frying onions
  • ½ cup chopped green onions green part only
  • 1 ¾ cups all-purpose flour divided
  • ½ cup fine yellow cornmeal
  • 2 Tb granulated sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ cup chilled unsalted butter roughly cut into 1/2-inch pieces
  • 1 ½ cups coarsely grated white cheddar cheese
  • 1 cup buttermilk divided
  • 2 large eggs
  • 1 Tb finely minced chipotle peppers in adobo canned or fresh roasted chili pepper of choice


  1. Preheat oven to 425F.
  2. Melt butter in a frying pan over medium-high heat, sauté green onions until soft ~ 3-4 min. Set aside.
  3. Pulse together flour, cornmeal, sugar, baking powder, baking soda and salt in a food processor. Remove ¼ cup of flour mixture and set aside.
  4. Toss the butter into the flour mixture and pulse until mixture resembles crumbled feta. Add cheese and pulse briefly to incorporate ~ 3 pulses. Move to a large bowl.
  5. In a medium bowl, whisk together ¾ cup of buttermilk (setting aside remaining ¼ cup) and 1 egg. Stir in green onions and 1 Tb chili peppers.
  6. Make a well in the center of the flour and pour the buttermilk mixture in. Stir the flour into the liquid with a spatula using large circular strokes. Mix until just moist and sticky and pulling away from sides of bowl. If there is still flour remaining you can add a tablespoon of buttermilk at a time until it forms a shaggy dough.
  7. Lightly sprinkle a clean work surface with reserved flour. Turn dough out and sprinkle with flour. Flour your own hands and fold the dough in half. Pat it down gently into a ½” thick rectangle. Use extra flour if needed.
  8. Fold the dough again and pat into a 3/4” rectangle. This can be repeated a 3rd time if dough seems clumpy.
  9. Dip biscuit cutter in flour and cut out biscuits, remembering not to twist the cutter.
  10. Place biscuits 1” apart on an ungreased baking sheet.
  11. Whisk together remaining egg and a few dashes of salt. Brush the top of each biscuit with an egg wash. Bake on the top rack of the oven for 15-18 minutes or until golden brown.


adapted from Southern Biscuits cookbook which I highly recommend for its amazing assortment of biscuits!

Nutrition Facts
White Cheddar Chipotle Cornmeal Biscuits
Amount Per Serving (1 g)
Calories 270
* Percent Daily Values are based on a 2000 calorie diet.