Hatch Green Chile and Cheddar Biscuits
Ingredients:
12 Tbsp. chilled unsalted butter, divided
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. sugar
1 tsp. freshly ground black pepper
1 3/4 tsp. kosher salt
2 1/2 cups all-purpose flour
3/4 cup Santa Fe Ole Hatch Green Chile
6 oz. sharp cheddar cheese, finely grated and frozen
1 1/4 cups sour cream
flaky sea salt
Directions:
Preheat oven to 425 degrees F
Melt 2 tablespoons of the butter and set aside. Cut the remaining butter into 1/2 inch pieces
Place in the freezer for 5 minutes
Whisk together dry ingredients in a large bowl to combine. Add butter and toss to coat
Using your hands, work butter into dry ingredients, pressing it between your fingers and flattening it between your palms until there are lots of thin shards and pea sized bits
Add green chile and cheese and toss to distribute evenly. Separate any clumps of green chile
Make a well in the center of the mixture and add sour cream in the center
Using a fork, and working in circles, mix until large shaggy clumps form
Fold the dough over itself a few times inside the bowl until it comes together
Turn out onto a lightly floured surface and knead once or twice until it comes together
If there are any loose bits, add them to the center of the dough and knead once more to incorporate
Pat dough into an 8x4 rectangle about 1 inch thick
Working from the short side, fold dough into thirds. Pat into another 8x4 rectangle and fold into thirds again.
This will create the flaky layers in your dough.
Cut rectangle in half lengthwise and then cut each half crosswise into 4 squares for a total of 8 biscuits
Transfer to a prepared baking sheet and brush the tops gently with melted butter
Bake until golden brown, 18-22 minutes. Serve warm
Click here for Santa Fe Ole Hatch Green Chile
12 Tbsp. chilled unsalted butter, divided
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. sugar
1 tsp. freshly ground black pepper
1 3/4 tsp. kosher salt
2 1/2 cups all-purpose flour
3/4 cup Santa Fe Ole Hatch Green Chile
6 oz. sharp cheddar cheese, finely grated and frozen
1 1/4 cups sour cream
flaky sea salt
Directions:
Preheat oven to 425 degrees F
Melt 2 tablespoons of the butter and set aside. Cut the remaining butter into 1/2 inch pieces
Place in the freezer for 5 minutes
Whisk together dry ingredients in a large bowl to combine. Add butter and toss to coat
Using your hands, work butter into dry ingredients, pressing it between your fingers and flattening it between your palms until there are lots of thin shards and pea sized bits
Add green chile and cheese and toss to distribute evenly. Separate any clumps of green chile
Make a well in the center of the mixture and add sour cream in the center
Using a fork, and working in circles, mix until large shaggy clumps form
Fold the dough over itself a few times inside the bowl until it comes together
Turn out onto a lightly floured surface and knead once or twice until it comes together
If there are any loose bits, add them to the center of the dough and knead once more to incorporate
Pat dough into an 8x4 rectangle about 1 inch thick
Working from the short side, fold dough into thirds. Pat into another 8x4 rectangle and fold into thirds again.
This will create the flaky layers in your dough.
Cut rectangle in half lengthwise and then cut each half crosswise into 4 squares for a total of 8 biscuits
Transfer to a prepared baking sheet and brush the tops gently with melted butter
Bake until golden brown, 18-22 minutes. Serve warm
Click here for Santa Fe Ole Hatch Green Chile
