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.
Hatch Cheddar Biscuits
adapted from Mark Bittman
2 c flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
4 tbsp cold butter, cut into pieces
3/4 cup whole milk yogurt
1/2 to 3/4 cup shredded cheddar cheese
1-2 tbsp 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. Makes about 12 biscuits (using a 2 3/4 inch cutter).