To serve, the biscuits were split and opened onto a plate. Two fried eggs were set on the biscuits. A ladle of Spanish sauce was placed over the eggs. Garnishes included diced onions, chopped cilantro, minced jalapeno chiles, Mexican crema and crumbled queso fresco.
This recipe is based on my standard buttermilk recipe from the residential house. I prepared a one-pound recipe (half-batch). Two cups shredded sharp cheddar cheese were blended into the dry ingredients after the shortening was mixed in. I then stirred three minced chipotle chiles into the buttermilk and finished the biscuits.
I've included baker's percentages for anyone who needs to prepare a larger batch.
CHIPOTLE-CHEDDAR BUTTERMILK BISCUITS
2 pounds all-purpose flour (100%)
2 ounces baking powder (6%)
1-1/2 ounces sugar (5%)
2/3 ounce salt (2%)
1-1/2 teaspoons baking soda
11-1/2 ounces chilled shortening (35%)
1 pound shredded cheddar cheese (50%)
6 chipotle chiles canned in adobo (minced fine)
3-1/2 cups buttermilk (65%)
Combine flour, baking powder, sugar, salt and baking soda in bowl. Mix until blended.
Add shortening to flour mixture. Using fingertips, rub chilled shortening into dry ingredients until mixture resembles coarse meal. Stir in cheese and chipotle chiles.
Add buttermilk. Stir until buttermilk is incorporated. Do not overmix. Dough should be as soft as can be handled.
Place dough on lightly floured board or table. Knead lightly 15-20 times. Roll dough to 3/4-inch thickness.
Cut with a 2 1/2-inch cutter; or cut into 2- inch squares with a knife. Scraps can be rerolled, but the biscuits may not be as tender.
Place on ungreased sheet pans just touching. Bake at 425°F for 15 minutes, or until golden brown. Biscuits may be held 2-3 hours in the refrigerator until time to bake.
Makes 25 biscuits.
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