Hatch cheddar biscuits are biscuits on the next level. With just enough heat and cheesy goodness, they’re wonderful alongside any meal.
I haven’t done any scientific studies, but I’m pretty sure that Austin is just behind New Mexico when it comes to eating Hatch peppers. Every August the whole city seems to lose its mind over them, with specials at restaurants and roasters tumbling at every grocery store.
Not that I’m complaining. I’ve quickly become one of those people who wait eagerly for the season to start so I can make everything Hatch, like my roasted hatch peach salsa, and these hatch cheddar biscuits.
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.
After all of these years, I’m not sure why he doesn’t get me, y’all.
And I admit, it was a pain in the butt to peel, seed, and chop those peppers, but you know? Prepping now means we get to have flavorful Hatch peppers all winter long, and don’t need to get them out of a can.
what are hatch peppers?
Hatch chile peppers come from the Hatch Valley in New Mexico. They’re very similar to Anaheim chile peppers, but can vary in heat. Depending on where you live, you might have seen fresh Hatch peppers at your local market, but if they’re not from Hatch, they actually not Hatch peppers.
Much like how only champagne from Champagne, France can be labeled as such, a Hatch pepper grown in any other region is simply a green chile.
Our local stores import tons of Hatch peppers each summer and roast them on site. If you’re not lucky enough to have a store that does that, you can also find canned Hatch peppers in many grocery stores.
You can adjust the cheese and pepper to your tastes. Note that if you add more peppers, it will increase the moisture, so remember to add a tiny bit more flour as well.
tips for how to make biscuits
- If you can, use frozen grated butter for excellent results.
- If using a , be sure to not twist as you cut. This will seal the edges and prevent rising.
- You can space out your biscuits on the pan or keep them touching. For square biscuits, I prefer to keep them close but not touching, as I like browned edges.
- Round biscuits tend to rise better when touching.
- Fold the dough carefully and don’t work it too much, or you’ll make it too tough and the biscuits won’t rise.
- 2 cups all-purpose 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
- 3/4 cup shredded cheddar cheese
- 1/4 cup diced Hatch peppers, fire-roasted preferred
- Preheat oven to 400°F.
- 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. Form into a rectangle and then fold. Pat down (do not roll) and fold again, then repeat. Pat into a rectangle about 1/2-inch thick.
- Cut out biscuits and put on an ungreased baking sheet. Bake for 15 minutes, or until golden brown.
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Nutrition Information:Yield: 12 Serving Size: 1 biscuit
Amount Per Serving: Calories: 148Saturated Fat: 4gCholesterol: 19mgSodium: 349mgCarbohydrates: 17gProtein: 4g