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Hatch Green Chile Biscuits with Jalapeño Cheese

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



  • 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 Pimento Cheese
  • 2 fresh jalapeños seeded and finely diced


For the Biscuits:

  • Preheat oven to 425 degrees.
  • 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.
  • Return dough to bowl, add the buttermilk and the chiles and stir with a fork until the mixture forms a ball.
  • 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.
  • 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.
  • 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 pimento 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.


Recipe and Image courtesy of Central Market.
Keyword biscuit, Central Market, hatch, Hatch chiles, Hatch Green Chile Biscuits with Jalapeño Cheese, jalapeño
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