Smoked paprika, fresh ground black pepper, roasted green chilies, and healthy sized chunks of cheddar cheese make these biscuits assertive enough to take on bully eggs or aloof winter soups.
I remember three things about high school home economics: chocolate chip cookies to warm up the room in winter and getting a “D” in fried eggs and a “D” in biscuits. I’ll defend my egg until the day I die. It wasn’t burnt but I cooked it how I like my eggs and I like crispy edges. The perfect egg is subjective.
The biscuit? Well the biscuit didn’t rise. I still don’t know what I did wrong and that is the maddening thing about biscuits I never know what I’ve done right or what I’ve done wrong, one batch is beautiful and the next not so much. I don’t make bad biscuits anymore, no “D” game, but I still don’t quite know who is going to show up to the party. A friend just shared a new technique that I’ll have to try next time. Yes maybe next time it will be perfect.
Green Chile and Cheese Biscuits
- 2 ½ cups AP Flour
- 1 ½ tsps Baking Powder
- 1 tsp Baking Soda
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp fresh ground black pepper
- 5 TBS chilled unsalted butter
- ¼ cup roasted green chilies
- 3/4 cup cheddar cheese cut into approximately ½ inch chunks
- 3/4 cup yogurt
- ½ cup milk
Preheat oven to 425 degrees
Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Cut in butter. Chill if necessary. Toss in cheese. Combine chilies, yogurt, and milk. Add liquids to chilled dry ingredients. Combining with fork until it just begins to form a ball. Turn onto a floured surface and fold the dough onto itself a couple of times then roll out to about an inch thick.
Bake for twelve to fifteen minutes until golden brown.
Hey try this! Breakfast sandwich with fried egg and avocado.
This is not the perfect biscuit but it’s a really darn good biscuit. They rose and they were packed with flavor and I really liked the big bits of melty cheese, a tad messier than shredded but you know it’s there and that’s the point really.
There were no do overs in Home Ec class but on cold days there were always cookies baked by football players and shared with the whole class so I won’t complain.
Green Chile and Cheese Biscuits
Ingredients
- 2 ½ cups AP Flour
- 1 ½ tsps Baking Powder
- 1 tsp Baking Soda
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp fresh ground black pepper
- 5 TBS chilled unsalted butter
- ¼ cup roasted green chilies
- 3/4 cup cheddar cheese cut into approximately ½ inch chunks
- 3/4 cup yogurt
- ½ cup milk
Instructions
- Preheat oven to 425 degrees
- Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Cut in butter. Chill if necessary. Toss in cheese. Combine chilies, yogurt, and milk. Add liquids to chilled dry ingredients. Combining with fork until it just begins to form a ball. Turn onto a floured surface and fold the dough onto itself a couple of times then roll out to about an inch thick.
- Bake for twelve to fifteen minutes until golden brown.
Yeah, I’m partial to burnt edges on fried eggs too, when they’re sunny side up. Biscuits can be tricky, but thank goodness mine usually rise. But I don’t handle the dough too much — that might be the trick. Anyway, really nice recipe, fun post. Thanks.
I don’t handle the dough too much either. I’ve certainly got a lot better at baking since those high school days but my standards have gone up a bit too. Thanks for stopping by!