Zia Hatch Green Chile Buttermilk Cheddar Biscuits

Is there anything more satisfying for weekend indulgence or gatherings than melt in your mouth buttermilk biscuits?

Ingredients:

- 1/2 jar Zia Hatch Green Chile, strained

- 1 8oz package Shredded Sharp Cheddar Cheese

- 3 cups All Purpose Flour

- 3 tbsp Granulated Sugar

- 1 tbsp Baking Powder

- 2 tsp Garlic Salt

- 1/2 tsp Sea Salt

- 1/4 tsp Paprika

- 2 sticks Unsalted Butter

- 1 cup Buttermilk

- 1 Egg

Directions:

1. In a large bowl, add all the dry ingredients (flour, sugar, baking powder, garlic salt, sea salt and paprika) and mix until combined. 

2. Assemble 2 oven racks to sit at the bottom and top third of your oven. Line two baking sheets with parchment paper. Pre heat the oven to 375 degrees Fahrenheit. 

3. Melt one full stick of butter in the microwave and set aside in a bowl. Cut the other stick into cubes by cutting in half lengthwise and then cutting at each tbsp marker (make sure this one is cold and right out of the refrigerator. The biscuits will not come out flaky if the butter is warm). Add the cubed butter into bowl with the dry ingredient mixture and use your hands to massage it until combined. There should be no piece of butter larger than a pea. 

4. When the cold butter and dry mixture is combined, add in 6oz of the shredded cheddar cheese, as well as the strained Zia Hatch Green Chile and mix together. Make a small well in the middle of the mixture in preparation for the next step. 

5. In a separate bowl, whisk together the egg with the cup of buttermilk. Once combined, pour it into the well you made and mix with a wooden spoon until you have a uniform (but still slightly sticky) dough. 

6. Take a generous spoonful of the dough and arrange on each baking sheet. You should have enough for 12 balls of biscuit dough total, 6 on each baking sheet. Once all are on the baking sheets, brush each one of them with the melted butter you made previously. Sprinkle the remainder of shredded cheddar cheese on top of each one. 

7. Place one baking sheet on the bottom rack and the other on the top. Bake for 15 minutes. At the 15 minute mark, apply another layer of melted butter on top of each biscuit and switch rack placement. Bake for another 5-10 minutes (or 10-15 if at altitude) until each biscuit is lightly golden and the cheese on top is a deep golden brown. 

8. Remove from the oven, brush each with any remainder of melted butter you still have, and serve when cooled enough to touch. Enjoy!

Want more delicious Hatch Chile Recipes? View more here!