Cornmeal Biscuits with Cheddar and Chipotle

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.

2. Step 5

   *Available at some supermarkets, specialty foods stores, and Latin markets.