Chipotle Cheddar Biscuits with Chunky Potato-Crab Chowder

Here is another score for the 'Baked' boys.  These biscuits were awesome and complimented the Chunky Potato Corn Chowder that I made wonderfully.  They were super easy to make and the smell was amazing.  Chipotle has a really smokey peppery smell and it tastes the same way (ha).  These are definitely going to be my new 'go to' for soups...tomato soup with these would be amazing.  Plus, they taste impressive and are really easy to make.

chipotle cheddar biscuits.
2 1/2 cups all-purpose flour
1 teaspoon freshly ground black pepper
1 tablespoon chipotle powder*
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1 1/4 cups buttermilk
1 large egg
Kosher salt for topping

*I looked everywhere for chipotle powder.  I had actually never heard of it before this recipe.  I ended up finding it in a Safeway grocery store but it was $7.49. That's expensive, but I will definitely add this to other recipes and it is really good and flavorful, so definitely worth the price.

1. Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
3. Add the butter and, using your hands or the back of a wooden spoon (I used my hands, I think it would be difficult with a spoon), work the butter into the flour mixture.  The mixture should look like coarse sand.  
4. Add the cheese and stir to thoroughly incorporate it into the dough.
5. In a small bowl, whisk together the buttermilk and egg.  Add to the flour mixture and stir until just incorporated.  As always, don't over mix.
6. Use a small ice cream scoop or 1/4-cup measuring cup (I used the measuring cup and got perfectly sized biscuits) and scoop the dough into mounds on the prepared baking sheet about 2 inches apart.
7. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes (mine took exactly 20 minutes...these 'Baked' boys are so good). Rotate the baking sheet halfway through the baking time.  Biscuits should be golden brown and a toothpick inserted into the center should come out clean. 
8. Transfer the biscuits to a cooling rack. Serve slightly warm.*

*I would try to serve them after they cool a little and are still warm.  They taste okay when they cool but they are definitely better warm.  I put them in the microwave for about 10 seconds the next day and they were pretty good but they lost that crispness to the outside.