Hatch Chile Buttermilk Biscuits

Chef Marco Zapien Hatch Chile Buttermilk Biscuits

Recipe type: appetizer Yield: Prep time: 15-20 mins Cook time: 15-20 mins Total time: 30 mins

Hatch Chiles are a seasonal delight–and even make an excellent addition to biscuits!

Ingredients:

Hatch Chile Buttermilk Biscuits

3 cups all-purpose flour
1/2 tsp baking soda
3 peeled, seeded and diced hatch chiles
1 TB baking powder
2 tsp salt
1 stick butter (ice cold cut into cubes)
1 3/4 cups buttermilk
1/4 cup melted butter to brush the biscuits

Hatch Chile Honey Butter

1/2 cup unsalted butter (softened)
1/4 cup honey
1 peeled, seeded and chopped hatch chile

Directions:

1. Directions for Biscuits
3. 1. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
4. 2. Add in the butter one cube at a time and incorporate with your hands. Mixture will resemble coarse crumbs.
5. 3. Slowly add in the buttermilk and chopped hatch chiles until fully incorporated.
6. 4. On a floured surface, place dough and roll into a ball.
7. 5. Roll out into a rectangle and fold over. Roll out again. Fold over and roll out again.
8. 6. Roll out into a rectangular shape about 1/2 inch thick.
9. 7. Using a ring cutter, cut into 2 to 3 inch biscuits.
10. 8. Place on a greased cookie sheet. Brush tops with melted butter.
11. 9. Bake in a 400 degree oven for approximately 15 to 20 minutes.
13. Directions for Honey Butter
15. 1. In a mixing bowl, whisk together all ingredients.

Published on July 27, 2016 by Teri Williams