Green Chile Cheddar Biscuits

These green chile cheddar biscuits are loaded with roasted peppers and white cheddar cheese. I could devour a whole tray of them in one sitting.

Green Chile Cheddar Biscuits

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These green chile cheddar biscuits are loaded with roasted peppers and white cheddar cheese. I could devour a whole tray of them in one sitting.

• Author: Emily Hanka
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 8 biscuits 1x

Ingredients

Units USM Scale 1x2x3x

• 3 mild green chiles, like Hatch, Anaheim or poblano, seeded and cut into large pieces
• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• ¼ teaspoon baking soda
• 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
• 1 cup shredded white cheddar cheese, plus more for topping
• 1 ¼ cups buttermilk, plus more for brushing

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Instructions

1. Preheat the broiler and arrange the oven rack in the center of the oven. Place the green chiles skin-side-up on a baking sheet lined with parchment paper. Transfer to oven and broil for 5-6 minutes, until skin is black and blistered. Check the chiles frequently, as all oven broilers differ and can burn things easily.
2. Turn off the broiler and preheat the oven to 425°F.
3. Place the hot, blistered peppers in a bowl and cover with plastic wrap. Set aside to steam for 10-15 minutes.
4. While the peppers are steaming, make the biscuit dough. In a large bowl, whisk together flour, baking powder, salt, sugar and baking soda. Add the cold butter cubes and toss them with your hands to coat with the flour mixture. Press the butter and flour together with your fingers until no large chunks of butter remain. Some larger flat, shaggy pieces are okay.
5. Take the peppers out of the bowl and peel the skin off. (It should come off very easily.) Discard the skins and chop the peppers into ¼-inch pieces.
6. Stir the peppers and shredded cheese into the flour mixture, then pour in the buttermilk and mix with a wooden spoon or your hands until no dry bits of flour remain.
7. Dust a clean work surface with flour and turn the biscuit dough out onto the surface. Pat the dough into a rectangle that’s about 8″ x 12″. Fold the dough rectangle in half and press down to create layers, then pat into a rectangle again and repeat this folding step two more times. Pat into a rectangle again and cut into 8 pieces (once in half lengthwise, then in half crosswise, then each of those pieces in half once more).
8. Place the biscuits on a baking sheet lined with parchment paper and brush with more buttermilk. Top with a sprinkle of shredded cheese and place in oven. Bake for 22-25 minutes, or until biscuits have risen and the tops are golden brown. Let cool for a few minutes before serving.

Notes

• Leftover biscuits will keep in an airtight container on the counter for 3-4 days. Reheat them in a preheated oven to return them to their former glory.

Serve these biscuits with:
Classic Beef Chili
Broccoli Cheddar Soup
30-Minute Black Bean Soup

Did you make these biscuits? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!