Two things I can’t resist – good fried chicken, and buttermilk biscuits. So I was just giddy when the next recipe for Baked Sunday Mornings was for a spicy, smoky, cheesy buttermilk biscuit.

This isn’t your standard flaky biscuit – it’s almost more like a scone in texture. They’re full of cheese and I think a generous amount of salty butter tames the heat of the chipotle just the right amount.

These biscuits are best eaten soon after they come out of the oven. I had one the next day, warmed in the toaster oven, and it had definitely gone downhill.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Chipotle Cheddar Biscuits (Baked: New Frontiers in Baking, p. 35)