I folded roasted green chiles and sharp cheddar into simple biscuit dough to create Cheddar Biscuits that changed everything I thought a biscuit could be.

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I mess around with biscuits a lot, but these Green Chile Cheddar Biscuits kept me thinking about layers of cheddar and the way green chiles pop when you bite them. Sharp cheddar cheese melts into little pockets while chopped diced green chiles pop with every bite so each mouthful surprises you, kind of loud but not over the top.

I cant explain why they feel like a small mischief, maybe because theyre unapologetic. I take one too soon, its still warm, and I already start planning the next batch.

If you like bold baked stuff try them (Green Chile Recipes).

Ingredients

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All purpose flour: Mostly carbs, little protein, gives structure and tender crumb, not exactly nutrient dense.
Unsalted butter: Loads of fat, makes biscuits flaky and rich, not healthy if you eat loads.
Sharp cheddar cheese: Adds protein and calcium, salty tang, melts into pockets of savory goodness.
Green chiles: Low in calories, add bright heat and a little sourness, also give vitamin C.
Buttermilk: Tart and creamy, adds moisture and tenderizes with acidity, helps rise a bit.
Baking powder: Leavens the dough, makes biscuits light and fluffy, its mostly sodium compounds.
Cilantro or green onions: Fresh herbs add brightness, tiny fiber and vitamins, great for finish and color.

Ingredient Quantities

2 cups (250 g) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 tablespoon granulated sugar

6 tablespoons (85 g) cold unsalted butter, cubed

1 cup (about 4 oz / 115 g) sharp cheddar cheese shredded

1 (4 ounce) can diced green chiles, drained and roughly chopped

3/4 cup (180 ml) cold buttermilk

2 tablespoons melted butter for brushing, optional

2 tablespoons chopped fresh cilantro or green onions, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it, and chill the sheet or set it aside while you mix the dough.

2. Whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt and 1 tbsp sugar in a large bowl.

3. Cut 6 tbsp cold cubed butter into the dry mix until pieces are about pea sized, using a pastry cutter, two forks, or your fingers quickly so the butter stays cold. A quick hack: grate the butter on a box grater if you want super small bits and less work.

4. Stir in 1 cup shredded sharp cheddar, the drained and chopped 4 oz can green chiles, and if using, 2 tbsp chopped cilantro or green onions so they’re evenly distributed.

5. Pour in 3/4 cup cold buttermilk and stir with a spatula until the dough just comes together. Don’t overmix; it should be shaggy and a bit sticky. If it looks too dry add a tablespoon more buttermilk.

6. Turn dough onto a lightly floured surface, gently fold it over itself 3 or 4 times to build layers, then pat or roll to about 1 to 1 1/4 inch thick. Handle it gently, ok? twisting the cutter will seal edges and stop rising.

7. Use a 2 to 2 1/2 inch biscuit cutter or a floured glass to cut biscuits straight down, pressing without twisting. Re-shape scraps lightly and cut more. Place biscuits close together on the sheet for soft sides, or spaced apart for crisp sides.

8. Optional: chill the pan for 10 minutes if your kitchen is warm, this helps keep the butter cold so they rise better.

9. Bake 12 to 15 minutes until golden brown on top and cooked through. Brush warm biscuits with 2 tbsp melted butter if you want extra flavor and shine. Serve warm.

Equipment Needed

1. Baking sheet lined with parchment or lightly greased (chill if you want)
2. Large mixing bowl
3. Measuring cups and spoons (or kitchen scale for accuracy)
4. Whisk
5. Pastry cutter or two forks, or a box grater to grate cold butter fast
6. Spatula or bench scraper for folding and turning the dough
7. Biscuit cutter 2 to 2 1/2 inch, or a floured glass will work too
8. Rolling pin or just clean hands to pat the dough out
9. Pastry brush and oven mitts, dont skip the mitts or you’ll burn your fingers

FAQ

Q: Can I use frozen or fresh green chiles instead of the canned ones? A: Yes, frozen work fine just thaw and squeeze out extra water, roughly chop them. Fresh roasted poblano or jalapeños are great too, roast, peel, seed and chop, but watch the heat it can get spicy real quick.

Q: How do I keep the biscuits light and flaky? A: Use very cold butter, cut it into the flour until it looks like coarse crumbs, dont overmix once you add the buttermilk, and bake in a hot oven 425°F so the steam puffs them up.

Q: Can I substitute regular milk for the buttermilk? A: Yep, make a quick sour milk by stirring 3/4 cup milk with 3/4 tablespoon white vinegar or lemon juice, let sit 5 minutes until it thickens, then use it just like buttermilk.

Q: Can I make these ahead or freeze them? A: Sure. For unbaked freezing, cut the biscuits and freeze them on a tray, then store in a bag; bake from frozen adding about 5 to 8 minutes. Or bake, cool, freeze, and reheat in a 350°F oven until warm.

Q: How do I change the spice level? A: For more kick add chopped pickled jalapeños, a pinch of cayenne, or use chiles with some seeds. For less heat rinse the canned chiles or use milder green chiles, and skip extra pepper.

Q: Why did my biscuits turn out dense and how do I fix it? A: Most likely you overworked the dough, used warm butter, packed the flour too tightly, or your baking powder is old. Next time keep everything cold, measure flour by spooning it into the cup and leveling, cut the butter in small cold pieces, and mix just until it comes together.

Green Chile Cheddar Biscuits Recipe Substitutions and Variations

All-purpose flour: you can use whole wheat pastry flour 1:1 for a nuttier biscuit, it’ll be a bit denser though. Or swap for a 1-to-1 gluten-free flour blend same volume if you need GF, but add 1 tsp xanthan gum if the blend doesn’t have any.
Buttermilk: make a quick substitute by pouring 3/4 cup cold milk and stirring in 3/4 tablespoon lemon juice or white vinegar, let it sit 5 minutes till slightly curdled, then use the same amount. For richer biscuits use plain yogurt thinned with a little milk (about 3/4 cup yogurt + 2–3 tbsp milk).
Sharp cheddar: swap with pepper jack for a spicier kick or Monterey Jack for milder creaminess, use the same weight (about 4 oz). Mixing half cheddar half Colby gives a nice melt too.
Diced green chiles: roast and chop 1 poblano to replace the 4 oz can, or use 1–2 fresh jalapeños finely diced if you want more heat. Remove seeds and ribs if you want it milder.

Pro Tips

1) Keep the butter icy cold and work fast. Grating or briefly freezing the butter gives tiny flakes that melt during baking and make flaky layers, so dont warm it in your hands.

2) Measure flour the right way: spoon it into the cup and level it or better yet use a scale. Too much flour = dry, crumbly biscuits. If the dough looks stiff add a tablespoon of buttermilk, dont overdo it.

3) Be gentle with the dough. Fold it a few times to create layers, pat it out instead of rolling, and press the cutter straight down without twisting. Rough handling ruins the lift.

4) Oven and placement matter. Make sure the oven and baking sheet are truly hot, and put biscuits close together for soft sides or spaced apart for crisp edges. Finish with melted butter while warm for extra flavor.

Green Chile Cheddar Biscuits Recipe

Recipe by James Level

0.0 from 0 votes

I folded roasted green chiles and sharp cheddar into simple biscuit dough to create Cheddar Biscuits that changed everything I thought a biscuit could be.

Servings

servings

Calories

290

kcal

Equipment: 1. Baking sheet lined with parchment or lightly greased (chill if you want)
2. Large mixing bowl
3. Measuring cups and spoons (or kitchen scale for accuracy)
4. Whisk
5. Pastry cutter or two forks, or a box grater to grate cold butter fast
6. Spatula or bench scraper for folding and turning the dough
7. Biscuit cutter 2 to 2 1/2 inch, or a floured glass will work too
8. Rolling pin or just clean hands to pat the dough out
9. Pastry brush and oven mitts, dont skip the mitts or you’ll burn your fingers

Ingredients

2 cups (250 g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon granulated sugar
6 tablespoons (85 g) cold unsalted butter, cubed
1 cup (about 4 oz / 115 g) sharp cheddar cheese shredded
1 (4 ounce) can diced green chiles, drained and roughly chopped
3/4 cup (180 ml) cold buttermilk
2 tablespoons melted butter for brushing, optional
2 tablespoons chopped fresh cilantro or green onions, optional

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it, and chill the sheet or set it aside while you mix the dough.
Whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt and 1 tbsp sugar in a large bowl.
Cut 6 tbsp cold cubed butter into the dry mix until pieces are about pea sized, using a pastry cutter, two forks, or your fingers quickly so the butter stays cold. A quick hack: grate the butter on a box grater if you want super small bits and less work.
Stir in 1 cup shredded sharp cheddar, the drained and chopped 4 oz can green chiles, and if using, 2 tbsp chopped cilantro or green onions so they’re evenly distributed.
Pour in 3/4 cup cold buttermilk and stir with a spatula until the dough just comes together. Don’t overmix; it should be shaggy and a bit sticky. If it looks too dry add a tablespoon more buttermilk.
Turn dough onto a lightly floured surface, gently fold it over itself 3 or 4 times to build layers, then pat or roll to about 1 to 1 1/4 inch thick. Handle it gently, ok? twisting the cutter will seal edges and stop rising.
Use a 2 to 2 1/2 inch biscuit cutter or a floured glass to cut biscuits straight down, pressing without twisting. Re-shape scraps lightly and cut more. Place biscuits close together on the sheet for soft sides, or spaced apart for crisp sides.
Optional: chill the pan for 10 minutes if your kitchen is warm, this helps keep the butter cold so they rise better.
Bake 12 to 15 minutes until golden brown on top and cooked through. Brush warm biscuits with 2 tbsp melted butter if you want extra flavor and shine. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 100g
Total number of serves: 8
Calories: 290kcal
Fat: 18.9g
Saturated Fat: 11.8g
Trans Fat: 0.25g
Polyunsaturated: 0.7g
Monounsaturated: 5g
Cholesterol: 50mg
Sodium: 850mg
Potassium: 122mg
Carbohydrates: 26.4g
Fiber: 1.1g
Sugar: 2.3g
Protein: 7.6g
Vitamin A: 559IU
Vitamin C: 2.1mg
Calcium: 132mg
Iron: 0.61mg

Green Chile Cheddar Biscuits Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Green Chile Cheddar Biscuits Recipe Substitutions and Variations

Pro Tips