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Picture of Cook the Book: Chipotle Cheddar Biscuits
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3225 kcal 161 %
  • Fat 192 g 295 %
  • Saturated 111 g 557 %
  • Carbs 270 g 90 %
  • Fiber 11 g 45 %
  • Protein 109 g 218 %
  • Cholesterol 704 mg 235 %
  • Sodium 3587 mg 149 %
  • Calcium 3381 mg 338 %
  • Magnesium 199 mg 47 %
  • Potassium 1754 mg 37 %
  • Iron 18 mg 101 %
  • Zinc 14 mg 128 %
  • Phosphorus 3312 mg 473 %
  • Vitamin A 1908 µg 212 %
  • Vitamin C 3 mg 3 %
  • Thiamin (B1) 3 mg 210 %
  • Riboflavin (B2) 3 mg 261 %
  • Niacin (B3) 19 mg 116 %
  • Vitamin B6 1 mg 51 %
  • Folate equivalent (total) 965 µg 241 %
  • Vitamin B12 4 µg 176 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 9 mg 60 %
  • Vitamin K 28 µg 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Chipotle Cheddar Biscuits

Ingredients

  • 2 1/3 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

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