It’s Hatch Chile Week here on Annie’s Cooking Lab! Last summer I heard so many people talking about Hatch Chiles. I’ve never cooked with them before, but when I saw them on sale at Whole Foods a few weeks ago I had to grab some. And by ‘some’, I mean that I may have gotten overly excited and bought about a dozen large peppers. So… yeah. Luckily, there are tons of ways they can be used and I enjoyed experimenting with them.
My first use for the chiles was in these Cheddar Hatch Chile Biscuits. These drop biscuits are easy to make and have such a flaky, buttery texture. I served these flavorful biscuits alongside some scrambled eggs and veggies for dinner and couldn’t have been happier with my meal. I think they’d be great with soup too.
For the sake of experimentation I made half of these biscuits with an egg wash and half without. The ones on the left half of the pan have the egg wash. While the biscuits with the egg wash are ever-so-slightly prettier with their shiny top, I preferred the texture of the ones without the egg wash so I left it out of the recipe.
- 2 cups flour
- 1 tbl. baking powder
- ½ tsp. salt
- ¾ cups unsalted butter, diced
- ½ cup buttermilk
- 1 egg
- 1 cup shredded extra-sharp cheddar cheese
- 1 large hatch chili, roasted, peeled, deseeded, and diced
- Heat the oven to 425 degrees.
- Combine the flour, baking powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the dry ingredients together. Add the diced butter and mix until the butter is the size of peas.
- Whisk the egg and buttermilk together in a small bowl. Pour into the flour mixture and stir until most of the dry ingredients have been incorporated. Add the cheddar cheese and diced chili and mix until just combined.
- Portion out the dough into 9 pieces and place on a lined cookie sheet. Gently pat each biscuit to make it slightly flat. Bake for 20 to 25 minutes until the top of the biscuits are lightly browned. Serve warm.
Adapted from: Food Network