Southwestern Biscuits
Submitted by alanb_me
Flaky Southwestern biscuits loaded with diced green chiles and sharp cheddar cheese. Golden, buttery, and ready in 45 minutes from scratch.
YIELD
1 dozenPREP
30 minCOOK
15 minREADY
45 minTake a classic buttermilk biscuit, stuff it with green chiles and sharp cheddar, and suddenly you’ve got something worth fighting over at the dinner table.
These Southwestern biscuits come together with basic pantry staples. The shortening gets cut into the flour until it’s crumbly, then the chiles, cheese, and milk bring it all together into a soft, shaggy dough. A quick knead, a few stamps with a round cutter, and they’re in the oven.
Fifteen minutes later you’ve got a dozen golden, flaky biscuits with pockets of melted cheese and little pops of mild chile heat in every bite.
Kitchen Tips
- Keep everything cold. Cold shortening is what creates those flaky layers, so work quickly.
- Don’t overwork the dough. Eight to ten gentle kneads is all you need. More than that and you’ll end up with tough biscuits.
- Dip your cutter in flour between each cut so the dough releases cleanly.
- These reheat well. Bake ahead and warm them in the oven for 5 minutes right before serving.
Ingredients
Directions
Heat oven to 450℉ (230℃).
Combine flour, baking powder, salt and pepper in a large mixing bowl.
Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs.
Add the chilies, cheese and milk, adding more milk if necessary so the dough is pliable but is still wet.
Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times).
Do not overwork the dough.
Roll the dough to an even thickness of ¾ to 1 inch, and cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick.
Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown.
Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300℉ (150℃) oven.
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