This summer I finally managed to get as many Hatch chile peppers as I wanted when the crop came in to Austin. Any time I buy something in bulk my husband gives me weird looks. And I admit, it was a pain in the butt to peel, seed, and chop those peppers, but you know? It’s the middle of October and I just had biscuits with Hatch chiles that didn’t come out of a tin.
You can adjust the cheese and pepper to your tastes. Mine were on the lower end, as I have a toddler with randomly picky tastes.
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 4 tablespoons cold butter, cut into pieces
- 3/4 cup whole milk yogurt
- 1/2 to 3/4 cup shredded cheddar cheese
- 1-2 tablespoons roasted, peeled, diced Hatch peppers
- Preheat oven to 450.
- Mix together flour, salt, baking soda, and baking powder. Cut in butter (or use a food processor) until fully incorporated and the mixture looks like granules.
- In another bowl, mix together the yogurt, cheese, and peppers, then stir into the flour mixture.
- Stir until dough comes together, then form into a ball and dump it onto a lightly floured counter. Knead it a few times to help shape the dough, then moosh it into a rectangle about 3/4 inches thick.
- Cut out biscuits and put on an ungreased baking sheet. Bake for 7-9 minutes, or until golden brown.
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