Canned chipotle in adobo should be in most supermarkets.
2 cups AP flour
- 2 Tablespoons sugar
- 1 Tablespoons baking powder
- ½ teaspoons sea salt
- 6 Tablespoons salted butter, slightly frozen
- 1 egg lightly beaten
- ¾ cup heavy cream
- 1 tablespoon chopped chipotle in adobo sauce, canned
Combine flour, sugar, baking powder and salt in a large bowl; cut or grate in butter on large hole grater. Toss into dry ingredients. In separate container, blend egg, cream and chipotle together; fold into flour/butter mixture and stir together. Knead “3-4” times until holds together in a ball. Place onto a floured board and shape into a circle 3/4 inch high circle. Cut with 2 inch biscuit cutter and place on cookie sheet about 1 inch apart. Chill or freeze before baking.
If desired, sprinkle with corase salt before baking. Bake at 400ºF for approximately 12 minutes. They should be golden brown on top and bottom.
BLUE AGAVE BUTTER
3 tablespoons soft butter
- 1 tablespoon blue agave sweetener
Whip butter and agave to light spreading consistency. Serve with hot biscuit.