Email this recipe to a Friend!

Hatch Chile and Cheddar Biscuits roasted hatch chiles for biscuits Hatch Chile and Cheddar Biscuits Hatch Chile and Cheddar Biscuits recipe It’s Monday, so that’s ok I guess. I spent this weekend eating lots of food I love, getting dessert with lunch, and drinking during the day. So today, this morning actually, is stupid, and I wish it was Sunday. Fortunately we have another biscuit recipe for you today, because carbs make everything better most of the time. Today we have a recipe for Hatch Chile and Cheddar Biscuits. Hatch Chilies are at the very end of the season right now so this is a good excuse to snatch up the last bit and make something delicious with them. If you can’t find them, poblanos work as well. Happy Monday guys! ☹ ☺
♥ Teri

include a photo
include a photo

Roasted Hatch Chiles and Cheddar Biscuits
Makes 16

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, frozen and grated
2 medium hatch chile, fire roasted, peeled, seeded and diced
4 ounces shredded sharp cheddar cheese
2/3 cup buttermilk

1/4 cup (1/2 stick) salted butter, melted and cooled

Directions:
1. Place flour, baking powder and salt into a large mixing bowl and whisk together.
2. Gently fold in the cold, grated butter and cut into the mixture until it resembles a course meal. Fold in chiles and cheese until just incorporated.
3. Refrigerate mixture for 30 minutes.
4. Remove mixture from the refrigerator and stir in buttermilk. Turn the dough onto a clean and lightly floured surface and gently knead until it just comes together and no dry spots remain.
5. Using a rolling pin, roll the dough until 1/2 inch thick and trifold. Roll the dough until 1/2 inch thick and trifold the other direction.
6. Repeat rolling and tri-folding four more times and on the last roll out allow dough to be 3/4 to 1 inch thick .
7. Using a clan 2 1/2 inch circle cutter, cut biscuits from the dough, making sure not to twist as you cut into the dough with the cutter (doing so will smash the flaky layers).
8. Gently push the scraps together and roll out and trifold twice, before cutting out more biscuits.
9. Place biscuits on to a baking sheet, lined with parchment, about 3/4 inch apart and refrigerate for 30 minutes.
10. Preheat oven to 400˚F.
11. Remove biscuits from refrigerator and bake for 12 minutes. Remove biscuits from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue to bake for another 5 to 8 minutes or until golden brown.
12. Remove biscuits from oven and transfer to a cooling rack. Allow biscuits to cool for about 10 minutes before serving warm. Biscuits go great with butter and honey.

 /   /   /  15 Comments
  1. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Loving the hatch chilies in here! So yummy!

  2. Ashley @ Big Flavors from a Tiny Kitchen Not Specified Not Specified

    I have yet to try hatch chiles. I think pairing them with cheese inside biscuits would be the perfect initiation ;)

  3. jenna @ just j.faye Not Specified Not Specified

    I share your case-of-the-mondays feeling. Boo. On the bright side, these look fantastic! I’m going to look for some hatch chilies at my grocery store.

  4. megan Not Specified Not Specified

    My days off are Wednesday and Thursday so my “mondays” are everybody else’s Friday. Now that sucks. Everyones talking about how excited they are for the weekend while I’m feelings the Monday(/Friday) blues hard. Even though today isn’t my Monday, I can always go for carbs with cheese. Any day is a day for carbs with cheese.

  5. natalie @ wee eats Not Specified Not Specified

    OMG I LOVE LOVE LOVE HATCH CHILES! And they’re everywhere now, so I’ve been putting them in/on everything I can get my hands on. I already make a jalapeno cheddar biscuit but swapping the jalapeno for hatch would make them even better! These looks so rich and tasty I can’t wait to give them a try!
    (Sorry for the exclamation points I’m just REALLY EXCITED about HATCH CHILES – lol)

  6. PINGBACK: Thursday Things

  7. PINGBACK: Friday Links 9.12.2014 – i am a food blog

  8. PINGBACK: Friday Inspiration | brooklyn-portland.com

  9. Sydney @ Crepes of Wrath Not Specified Not Specified

    I love hatch chiles. My friend gave me some that he brought back with him from New Mexico last year and I put them in mac and cheese. I’ve made the mac and cheese again but it’s not the same without those chiles. These biscuits look perfectly flaky and buttery – beautiful!

  10. Karishma Not Specified Not Specified

    Cheesy biscuits are the best! I have never tried hatch chiles, I am going to check and see if we have them around me because I am dying to make this recipe.

  11. Linda Not Specified Not Specified

    After Living in New Mexico for many years…Hatch Chiles are in pretty much everything I make!!!I plan on planting Hatch Chile Seeds next year!!!So I have my own stash to roast and??

  12. Kate@ ¡Hola! Jalapeño Not Specified Not Specified

    Carbs (in biscuit form) always, always make everything better!

  13. Ashley Matsko Not Specified Not Specified

    Thank you for mentioning Hatch Green Chile in this delicious recipe! We would love to send you a box of our Hatch Green Chile as a thank you. If interested, please send me an email.

  14. Joe Hanish Not Specified Not Specified

    Those were absolutely amazing! Made them twice for the family, and a double batch for a party, big hit with everyone! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *