Hatch Green Chile Biscuits With Jalapeño Cheese

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Hatch Green Chile Biscuits With Jalapeño Cheese

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These Hatch Green Chile Biscuits from Central Market come with a homemade jalapeño pimiento cheese spread. Good for practically any meal of the day!



  • 2 cups  flour
  • 4 tsp  baking powder
  • 1 tbsp granulated sugar
  • 1 tsp Salt
  • 1/2 tsp cayenne pepper
  • 1/2 cup  unsalted butter chilled and cut into small pieces
  • 2/3 cup buttermilk
  • 1/4 cup  Hatch chiles chopped
  • Parchment paper

Jalapeño Cheese:

  • 1 lb  Central Market Pam's Pimiento Cheese
  • 2 fresh jalapenos seeded and finely diced

Recipe Info

For the Biscuits:
  1. Preheat oven to 425 degrees.
  2. Sift the flour, baking powder, sugar, salt, and cayenne pepper into a food processor and pulse to combine. Add the butter and pulse 5 or 6 times until mixture resembles coarse crumbs.
  3. Return dough to bowl, add the buttermilk and the chiles and stir with a fork until the mixture forms a ball.
  4. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Food it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
  5. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  6. Place on a parchment-lined baking sheet. Bake at 425 degrees for 10 to 12 minutes or until golden brown. Remove to a wire rack to cool.

For the Jalapeño Cheese:

Combine the pimiento cheese and jalapeño chiles in a bowl and mix well. Chill, covered, for 30 minutes or for up to 1 day.

Recipe Notes:

Arrange biscuits on a plate and serve with jalapeño cheese.

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