Name: Cornmeal Biscuits with Cheddar and Chipotle
Yield: about 10 Servings
Ingredients: 1 tablespoon unsalted butter; 3/4 cup (packed) chopped green onions; 1 1/2 cups all purpose flour; 1/2 cup yellow cornmeal; 2 tablespoons sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon baking soda; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese; 1 large egg; 3/4 cup (about) buttermilk; 1 tablespoon finely minced canned chipotle chiles in adobo; 1 egg, beaten with 1 tablespoon whipping cream (for glaze)

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