Now that everyone is sheltering in place with Covid-19 it’s a great time to whip up a batch of these Cheddar Chile Buttermilk Drop Biscuits. Simple to make biscuits with a nice bit of mild green chiles and cheese! Slather with some butter and honey and enjoy!
Cheddar Chile Buttermilk Drop Biscuits
- Yield: 10-12 biscuits 1x
Ingredients
Scale
- 2 C. flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sugar
- 3/4 tsp. salt
- 1 C. cold buttermilk
- 8 Tbls. (1 stick) butter, melted and slightly cooled
- 1–2 Tbls. butter, melted to brush on top when baked
- 1 sm. can diced green chiles (drained)
- 1 C. shredded cheddar cheese
Instructions
- Preheat oven to 475 degrees. Line baking sheet with parchment or use a silpat liner.
- In large mixing bowl, whisk together the dry ingredients.
- In separate bowl (or larger measuring cup) combine chilled buttermilk and melted butter, stir to combine. The butter will harden and form small clumps.
- Combine buttermilk/butter mixture, green chiles and cheese with the dry ingredients. Stir to combine but do not over mix.
- Scoop out mounds of dough (about 1/4 to 1/3 cup size) and drop onto prepared baking sheet about an inch apart. Bake 12-14 minutes, until tops are golden and crisp. Remove biscuits from oven and brush tops with additional melted butter.
Notes
If you don’t have any buttermilk pour regular milk into cup and add a tablespoon of white vinegar or lemon juice to it. Allow to sit for about 10 minutes to allow the milk to thicken before use.
