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Hatch Cheddar Biscuits

October 18, 2009 / Side Dishes, Breads

Disclosure: This post may contain affiliate links.

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.

Enjoy Hatch cheddar biscuits stuffed with eggs for breakfast, or alongside a bowl of chili for dinner.

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.

Hatch cheddar biscuits before baking

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.

Hatch cheddar biscuits are biscuits on the next level. With just enough heat and cheesy goodness, they're wonderful alongside any meal.

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 [amazon_textlink asin=’B0001X9H3W’ text=’round biscuit cutter’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’2260a418-9daa-11e8-83bb-f990ed82b802′], 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.
Hatch cheddar biscuits use the popular chile pepper for a wonderful breakfast or dinner biscuit.
Hatch cheddar biscuits are biscuits on the next level. With just enough heat and cheesy goodness, they're wonderful alongside any meal.

Hatch Cheddar Biscuits

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Hatch cheddar biscuits are biscuits on the next level. With just enough heat and cheesy goodness, they're wonderful alongside any meal.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. In another bowl, mix together the yogurt, cheese, and peppers, then stir into the flour mixture.
  4. 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.
  5. Cut out biscuits and put on an ungreased baking sheet. Bake for 15 minutes, or until golden brown.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Biscuit Cutter Set (5 Pieces/Set)
    Biscuit Cutter Set (5 Pieces/Set)
  • Premium Stainless Steel Mixing Bowls (Set of 6)
    Premium Stainless Steel Mixing Bowls (Set of 6)
  • USA Pan Quarter Sheet Baking Pan and Bakeable Nonstick Cooling Rack
    USA Pan Quarter Sheet Baking Pan and Bakeable Nonstick Cooling Rack
Nutrition Information:
Yield: 12 Serving Size: 1 biscuit
Amount Per Serving: Calories: 148Saturated Fat: 4gCholesterol: 19mgSodium: 349mgCarbohydrates: 17gProtein: 4g

Did you make this recipe?

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© Megan
Cuisine: American
Birthday Cupcakes
Menu Plan Monday: October 19-25

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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  1. luluu says

    October 18, 2009 at 7:42 pm

    perfect biscuits! cant wait to put lots of butter in-between and give it a big bite!

    Reply
  2. Jessie says

    October 19, 2009 at 7:04 am

    yummy biscuits, they came out perfect too

    Reply
  3. Natasha - 5 Star Foodie says

    October 19, 2009 at 10:41 am

    Biscuits with hatch chiles & cheddar sound absolutely delicious! I recently made muffins with those ingredients and really loved them!

    Reply
  4. Stacie says

    October 19, 2009 at 11:51 am

    I never heard of hatch peppers before today. This recipe actually sounds fantastic.

    Reply
  5. Susan says

    October 20, 2009 at 7:22 am

    What beautiful biscuits–a Southern girl, I am always looking for new biscuit recipes…I love the huge chunks of cheddar that are visible.

    Reply
  6. Sasha says

    October 20, 2009 at 4:07 pm

    Oh what a beautiful bisquit! So cheesy and flaky… I’m so trying this recipe : )

    Reply

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