Chipotle Cheddar Biscuits Food

CHIPOTLE CHEDDAR BISCUITS

Steps:

• Pre-heat oven to 400 degrees and line two baking sheets with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, black pepper, cream of tartar, and salt.
• Work the butter into the flour using a pastry blender or your hands, until it resembles coarse meal. Blend in shredded cheddar cheese.
• In a separate small bowl, whisk together buttermilk, chopped chipotle peppers, adobo sauce, and egg until well combined.
• Add wet mixture to dry mixture and stir together with a wooden spoon until just incorporated. Do not over-mix.
• Scoop about ¼ cup of the dough with a measuring cup or a small ice cream scoop and place on prepared baking sheets about 2 inches apart. Sprinkle with coarse salt.
• Bake for about 19-21 minutes, rotating pans halfway through, until biscuits are golden brown.

CHIPOTLE BRISKET SANDWICH ON A CHEDDAR BISCUIT

Steps:

• For the brisket: Preheat the oven to 275 degrees F.
• Lay the sliced onions in the bottom of a roasting pan. Place the brisket on top of the onions and season with salt and pepper. Top with the garlic cloves and ale. Cover tightly with foil and roast until tender, 5 to 6 hours. Loosen the cover and let cool to room temperature.
• Heat the vegetable oil in a large saute pan over medium heat. Add the jalapeno and diced onion and cook until tender, 8 to 10 minutes. Add the pureed chipotle peppers and cook until warmed through, about 2 minutes. Remove from the heat and let cool to room temperature.
• Remove any excess fat from the cooled brisket with a spatula. Slice the brisket across the grain into 1 1/2-inch-thick pieces and gently pull the meat apart by hand. Place the meat in a large bowl and season with the granulated garlic, paprika, 1 teaspoon pepper and 2 teaspoons salt. Add the cooked onion and jalapeno mixture and toss gently to combine.
• For the biscuits: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the 2 sticks of cold butter until the mixture is crumbly, being careful not to overmix. Add the Cheddar. Add the buttermilk a little at a time, just until the mixture is combined and moist. Turn the mixture out onto a lightly floured surface. Gently roll or press the dough into a 1-inch-thick rectangle. Cut the dough into 4-by-4-inch squares or use a large biscuit cutter, place on the baking sheet and brush with the melted butter. Bake until golden brown, about 45 minutes. Brush with additional melted butter while the biscuits are still warm. Set aside.
• For the chipotle sauce: Combine the guacamole, mayonnaise, chipotle peppers and lemon juice in a medium bowl and mix well. Season with salt, cover and refrigerate.
• To serve: Heat the butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until deep golden brown, about 20 minutes.
• Preheat the oven to 350 degrees F.
• Loosely wrap the biscuits in foil and place in the oven until warm. For each sandwich, place 6 to 8 ounces of the brisket mixture in a small saute pan. Heat until very warm, stirring so the brisket does not brown. Turn off the heat and top with 1 slice of Cheddar and some caramelized onions. Cover the pan until the cheese melts. Cut the warm biscuit in half lengthwise and fill with the brisket mixture. Top with the desired amount of chipotle sauce and serve.