Now that my wedding cake experience is over, I hope to have a bit more baking time to get back into the swing of Baked Sunday Mornings! I may go back and post a few things to catch up, but for now, consider this my first recipe back.

I made these Chipotle Cheddar Biscuits way back in 2010 when I got this book. I love, love, love all forms of cheese and carbs, but found the chipotle powder in these to be overwhelming, and never made them again.

I was excited to revisit them and made two adjustments this time around. First of all, I took the chipotle chili powder way down from 1 tbsp to 1 tsp and it was perfect for me. The other change I made was to use smoked cheddar, because I thought it would pair well with the chipotle (I was right!). I also sprinkled flaky sea salt on the top before baking.

These were fantastic cheesy biscuits, with nice crispy edges. My favourite way to use them is for delicious breakfast sandwiches, but I’m definitely making them again in the Fall to eat with tomato soup as the Baked boys suggest in the recipe notes.

You can find the recipe here!

More Baked Sunday Mornings here!