Green Chile Cheddar Biscuits

Green Chile Cheddar Biscuits are a savory twist on classic buttermilk biscuits, loaded with sharp cheddar cheese and smoky, mildly spicy green chiles. These soft, flaky biscuits are packed with flavor and are perfect as a side for soups, stews, chili, or simply enjoyed warm with butter.

Why You’ll Love This Recipe

• Bold Southwestern flavor from green chiles and aged cheddar
• Easy to make – no yeast or rising time required
• Fluffy and buttery texture with a golden, cheesy crust
• Great for any meal – breakfast, lunch, or dinner
• Freezer-friendly – bake ahead and reheat for a quick snack or side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, cold and cubed
• Sharp cheddar cheese, shredded
• Canned diced green chiles, drained
• Buttermilk (or milk + vinegar as a substitute)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in shredded cheddar cheese and green chiles until evenly distributed.
5. Add buttermilk and mix just until the dough comes together—do not overmix.
6. Turn the dough out onto a floured surface. Gently pat or roll it to about 1-inch thickness.
7. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
8. Bake for 12–15 minutes, or until the tops are golden brown.
9. Let cool slightly and serve warm with butter or as a side to your favorite meal.

Servings and Timing

• Servings: 8–10 biscuits
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Extra spicy: Add minced jalapeños or hot Hatch chiles
• Herb twist: Mix in chopped chives or fresh cilantro
• More cheese: Try a blend of Monterey Jack, pepper jack, or smoked gouda
• Mini biscuits: Use a smaller cutter for party-friendly bites
• Skillet style: Bake in a cast iron skillet for crispy edges

Storage/Reheating

• Refrigerate in an airtight container for up to 3 days
• Freeze fully baked biscuits in a zip-top bag for up to 2 months
• Reheat in the oven at 350°F for 5–10 minutes or microwave for 20–30 seconds until warmed through

FAQs

Can I use fresh green chiles instead of canned?

Yes, roast and peel fresh chiles (like Hatch or Anaheim) and chop them before adding.

What kind of cheese works best?

Sharp cheddar gives great flavor, but you can also use Monterey Jack, Colby, or a spicy pepper jack.

Can I make these without buttermilk?

Yes, substitute with 1 cup milk mixed with 1 tablespoon vinegar or lemon juice.

How do I keep my biscuits flaky?

Use very cold butter and avoid overmixing the dough.

Can I prepare the dough in advance?

Yes, shape and refrigerate the dough up to 1 day ahead before baking.

Do these biscuits freeze well?

Absolutely. Freeze after baking, then reheat in the oven or microwave when ready to eat.

Can I make drop biscuits instead?

Yes. Simply drop spoonfuls of dough onto the baking sheet rather than cutting them.

Should I brush the tops with anything before baking?

For a golden finish, brush with melted butter or a little buttermilk.

Can I add bacon or sausage?

Yes, finely chopped cooked bacon or sausage can be added for a heartier biscuit.

What do these biscuits pair well with?

Serve with chili, soups, eggs, or enjoy with honey butter for a sweet-savory twist.

Conclusion

Green Chile Cheddar Biscuits are a flavorful, cheesy, and slightly spicy upgrade to traditional biscuits. With their tender crumb and golden crust, they’re perfect for adding a Southwestern flair to any meal. Easy to make and even easier to enjoy, these biscuits are sure to become a household favorite.

Print