I haven’t made these in years, and honestly I just don’t know why

Back when I was making them regularly they were a real favorite, for me and for friends that I have served them to. I guess I just have so many recipes I want to try, and so the old favorites get forgotten for the new glittery thing.

These were originally from Bon Appetit, back when Bon Appetit had lots of good recipes, and they are a winner.

It’s time to make a pan of these, as soon as I can.

This is how I make them.

Cornmeal Biscuits with Cheddar and Chipotle
makes 10






1
tablespoon
unsalted butter   



3⁄4

cup
(packed) chopped green onions   


1 1⁄2

cups
all purpose flour   



1⁄2

cup
yellow cornmeal   


2
tablespoons
sugar   


2 1⁄2

teaspoon
baking powder   



3⁄4

teaspoon
coarse kosher salt   



1⁄2

teaspoon
baking soda   



1⁄2

cup
(1 stick) chilled unsalted butter, cut into 1/2-inch cubes   


1 1⁄2

cups
(packed) coarsely grated yellow extra-sharp cheddar cheese   


1
large egg   



3⁄4

cup
(about) buttermilk   


1
tablespoon
finely minced canned chipotle chiles in adobo  


1
egg, beaten with 1 tablespoon whipping cream (for glaze)  


Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat.

Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in 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 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.

Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.

Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.