I perfected a Green Chili Cheddar Biscuits recipe with a little-known technique inspired by classic Green Chili Recipes that hides an unexpected ingredient.
I grew up thinking biscuits were plain, until I slammed a warm one with a kick into my face and changed my mind. This is my take on Green Chile Recipes tangled up with Cheddar Biscuits, loud and unapologetic.
Shredded sharp cheddar cheese melts into little sunbursts of flavor while diced green chiles hide in pockets so you get surprises with every bite. They look rustic and kind of messy, which I like, and they disappear fast at any table.
I can’t promise restraint, only that these will make you consider swapping your usual for something that actually wakes you up.
Ingredients
- All purpose flour: mostly carbs little fiber, gives structure and chew its not nutritious.
- Cold butter: provides flakiness and richness, adds fat and flavor, keeps biscuits tender.
- Buttermilk: tangy liquid, adds protein and acidity, reacts with leaveners for higher rise.
- Sharp cheddar: packed with protein and calcium, gives savory bite and melty cheesy pockets.
- Green chiles: mild heat, vitamin C and flavor, brightens biscuits without making them spicy.
- Chives or green onions: fresh oniony note, low calorie, adds color and mild sharpness.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 3/4 cup cold buttermilk plus a splash more if needed
- 1 large egg
- 1 1/2 cups shredded sharp cheddar cheese packed
- 4 ounces diced green chiles drained (about 1/2 cup, one small can)
- 2 tablespoons chopped fresh chives or green onions
- 2 tablespoons melted butter for brushing after baking
How to Make this
1. Preheat oven to 425 F and line a baking sheet with parchment or a silicone mat, or lightly grease it.
2. In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar and 1 teaspoon kosher salt.
3. Add 6 tablespoons cold unsalted butter cut into small cubes. Using a pastry cutter or your fingers cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized bits. Quick hack: if your butter is too soft freeze it for 10 minutes or grate it on a box grater and toss it in the flour.
4. Stir in 1 1/2 cups packed shredded sharp cheddar, 4 ounces drained diced green chiles (pat them dry so dough doesnt get soggy) and 2 tablespoons chopped fresh chives or green onions until evenly distributed.
5. In a small bowl whisk 3/4 cup cold buttermilk with 1 large egg. Pour into the dry mix and fold gently with a spatula until it just comes together. If it seems too dry add a splash more buttermilk. Dont overmix or the biscuits will be tough.
6. Turn the dough out onto a lightly floured surface and gently pat it into a roughly 7 to 8 inch circle about one inch thick. If you want flakier layers fold the dough over itself once or twice, then pat again.
7. Use a floured 2 1/2 to 3 inch cutter or a glass to cut rounds, pressing straight down without twisting. Reroll scraps once and cut again, but handle as little as possible.
8. Place the biscuits on the prepared sheet either touching for taller sides or spaced apart for crispier edges. Chill 10 to 15 minutes if the dough warmed up, then bake in the preheated oven for about 12 to 15 minutes or until golden on top.
9. As soon as they come out brush the tops with 2 tablespoons melted butter. Let rest a few minutes before serving so the cheese sets up slightly. Enjoy warm.
Equipment Needed
1. Oven plus a rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl (for the dry ingredients and mixing the dough)
3. Small mixing bowl (for the buttermilk and egg)
4. Measuring cups and spoons (2 cups, 3/4 cup, tablespoons and teaspoons)
5. Pastry cutter or two forks (or your fingertips) to cut the cold butter into the flour
6. Whisk (for the buttermilk and egg) and a rubber spatula to fold the dough gently
7. 2 1/2 to 3 inch round cutter or a drinking glass for cutting the biscuits
8. Box grater (optional hack for grating cold butter or cheese if needed)
9. Pastry brush and a cooling rack or plate for brushing with melted butter and resting the biscuits
Dont overthink it, just gather these and youre set.
FAQ
Green Chile Cheddar Biscuits Recipe Substitutions and Variations
- All-purpose flour: swap with a 1:1 gluten-free all-purpose blend (make sure it has xanthan gum, if not add ~1/4 tsp per cup), or replace up to half with white whole wheat for nuttier flavor; all-whole wheat will make them dense.
- Cold unsalted butter: use cold vegetable shortening or lard for extra flakiness, or use frozen grated butter (works great for layers); note shortening won’t give as much buttery taste, so you might do half shortening, half butter.
- Buttermilk: make a quick sub by stirring 3/4 cup milk with 3/4 tablespoon lemon juice or vinegar, let sit 5 minutes, or thin plain yogurt with a little milk to the same volume — both work fine.
- Sharp cheddar: swap for pepper jack for a spicier bite, Colby or Monterey Jack for a milder melt, or smoked cheddar if you want more depth; use the same amount.
Pro Tips
1. Keep stuff cold. Cold butter makes the flaky pockets, so if your butter is soft grate it and toss it into the flour, or pop the cut cubes in the freezer for ten minutes before you mix. If the dough heats up at any point, chill it for a bit, even the baking sheet if you want a crisper bottom.
2. Don’t let the chiles add water. Pat them dry with paper towels, then toss them with a little flour or with the shredded cheese so they dont sink and make the dough soggy. If your cheese is clumping, chill it for a few minutes and re-shred.
3. Be gentle and layer for height. Fold the dough over itself once or twice and pat it down instead of rolling hard. When cutting press straight down and lift up, dont twist the cutter. Put the rounds close together for taller sides, or spaced apart for crispier edges.
4. Make ahead and finish smart. You can freeze the unbaked rounds on a sheet, then store in a bag and bake from frozen adding a few extra minutes. Right out of the oven brush with melted butter and loosely cover with a clean towel to keep them soft while the cheese settles.
Green Chile Cheddar Biscuits Recipe
I perfected a Green Chili Cheddar Biscuits recipe with a little-known technique inspired by classic Green Chili Recipes that hides an unexpected ingredient.
8
servings
323
kcal
Equipment: 1. Oven plus a rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl (for the dry ingredients and mixing the dough)
3. Small mixing bowl (for the buttermilk and egg)
4. Measuring cups and spoons (2 cups, 3/4 cup, tablespoons and teaspoons)
5. Pastry cutter or two forks (or your fingertips) to cut the cold butter into the flour
6. Whisk (for the buttermilk and egg) and a rubber spatula to fold the dough gently
7. 2 1/2 to 3 inch round cutter or a drinking glass for cutting the biscuits
8. Box grater (optional hack for grating cold butter or cheese if needed)
9. Pastry brush and a cooling rack or plate for brushing with melted butter and resting the biscuits
Dont overthink it, just gather these and youre set.
Ingredients
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon granulated sugar
-
1 teaspoon kosher salt
-
6 tablespoons cold unsalted butter cut into small cubes
-
3/4 cup cold buttermilk plus a splash more if needed
-
1 large egg
-
1 1/2 cups shredded sharp cheddar cheese packed
-
4 ounces diced green chiles drained (about 1/2 cup, one small can)
-
2 tablespoons chopped fresh chives or green onions
-
2 tablespoons melted butter for brushing after baking
Directions
- Preheat oven to 425 F and line a baking sheet with parchment or a silicone mat, or lightly grease it.
- In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar and 1 teaspoon kosher salt.
- Add 6 tablespoons cold unsalted butter cut into small cubes. Using a pastry cutter or your fingers cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized bits. Quick hack: if your butter is too soft freeze it for 10 minutes or grate it on a box grater and toss it in the flour.
- Stir in 1 1/2 cups packed shredded sharp cheddar, 4 ounces drained diced green chiles (pat them dry so dough doesnt get soggy) and 2 tablespoons chopped fresh chives or green onions until evenly distributed.
- In a small bowl whisk 3/4 cup cold buttermilk with 1 large egg. Pour into the dry mix and fold gently with a spatula until it just comes together. If it seems too dry add a splash more buttermilk. Dont overmix or the biscuits will be tough.
- Turn the dough out onto a lightly floured surface and gently pat it into a roughly 7 to 8 inch circle about one inch thick. If you want flakier layers fold the dough over itself once or twice, then pat again.
- Use a floured 2 1/2 to 3 inch cutter or a glass to cut rounds, pressing straight down without twisting. Reroll scraps once and cut again, but handle as little as possible.
- Place the biscuits on the prepared sheet either touching for taller sides or spaced apart for crispier edges. Chill 10 to 15 minutes if the dough warmed up, then bake in the preheated oven for about 12 to 15 minutes or until golden on top.
- As soon as they come out brush the tops with 2 tablespoons melted butter. Let rest a few minutes before serving so the cheese sets up slightly. Enjoy warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 110g
- Total number of serves: 8
- Calories: 323kcal
- Fat: 22.8g
- Saturated Fat: 11.9g
- Trans Fat: 0.14g
- Polyunsaturated: 0.75g
- Monounsaturated: 3.75g
- Cholesterol: 45.6mg
- Sodium: 484mg
- Potassium: 101mg
- Carbohydrates: 24.6g
- Fiber: 0.94g
- Sugar: 1.6g
- Protein: 9.8g
- Vitamin A: 1000IU
- Vitamin C: 0.75mg
- Calcium: 181mg
- Iron: 0.4mg