Cheddar and Green Chile Biscuits Recipe
2 cups all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 stick butter, frozen and grated
1/2 cup Santa Fe Ole Hatch Green Chile, drained
4 oz. Mexican blend shredded cheese
2/3 cup buttermilk
1/2 stick butter, melted and cooled
Whisk together flour, baking powder and salt in a large bowl.
Gently fold in the cold butter and cut into the flour mixture until a coarse meal is formed. Stir in cheese and green chile until just combined.
Chill dough in the refrigerator 30 minutes.
After 30 minutes, remove from refrigerator and stir in buttermilk. Turn the dough onto a floured surface and knead gently just until dough comes together.
With a rolling pin, roll dough out to 1/2 inch and fold into thirds, repeat.
Using a 2 1/2 inch circle cutter, cut the dough into circles and place on a lined baking sheet.
Fold scraps together and fold into thirds again. Roll out again to 1/2 and cut the remainder of biscuits.
Refrigerate biscuits for an additional 30 minutes and preheat oven to 400 degrees.
After 30 minutes, bake biscuits for 12 minutes and brush the tops with melted butter place back in the oven and bake 5-8 minutes more, until tops are golden brown
Allow to cool a bit before serving. Serve with butter and honey. We love Taos Company Raw Whipped Honey.