Ham & Hatch Chili Cheddar Biscuits
Happy New Year 2022! To start off the year – I can’t help but share a recipe from my most favorite food group — BISCUITS!! I love a good homemade biscuit and these Ham & Hatch Chili Cheddar Biscuits are at the top of my list!
A little spice, a little sweet and salty bits of ham throughout?! This tender, flavorful biscuit has every single thing I love to see on my plate (whether breakfast – lunch – or dinner!).
biscuit-making quick tips
- use a cheese grater to grate butter (helps to incorporate butter)
- don’t over-mix biscuit dough
- bake at a high heat for maximum fluff
the perfect easy biscuit recipe
These biscuits are really a breeze to make
- simply place everything in a large bowl except the buttermilk, toss with a fork
- create a well in the center of the mixture
- add buttermilk and combine, scraping the sides and bottom of the bowl so that everything is incorporated
Hatch chilies, ham and cheddar cheese add such wonderful flair to the basic biscuit – check out more delicious recipes HERE – within these recipes you’ll find more biscuit-making tips!
Ingredients
- 4 c AP flour
- 1/2 c cornmeal
- 1/2 c grated cheddar (extra for sprinkling on top before baking)
- 4 oz hatch chilies, diced and well drained
- 1/2 c diced ham
- 2 T baking powder
- 2 T sugar
- 3 t sea salt
- 1/2 t black pepper
- 1/3 c cold butter, grated
- 1/3 c shortening
- 2 c buttermilk (added incrementally)
- 2 T heavy whipping cream
- 2 T melted butter for brushing tops after baking
Directions
- Preheat oven to 450°. Butter (2) 1/4 sheet pans.
- In a large mixing bowl, using a fork, combine all ingredients except melted butter and toppings.
- Form a well in the center of the mixed biscuit ingredients and pour 1 1/2 c buttermilk into the well.
- Using a fork, cover the buttermilk with dry ingredients and then begin lightly mixing. (It’s okay to take your time here and allow the buttermilk to soak into the dry ingredients – rest the ‘dough’ for 1-2 minutes before mixing)
- Scrape the sides and bottom, then continue mixing.
- If dough is still powdery (not combine together) after resting, add remaining buttermilk in increments until it comes together BEFORE is becomes a sticky mess.
- Dump the biscuit dough onto a floured workspace and knead 10 times by folding the dough onto itself, rotating 45° and then folding again.
- When kneading is complete, press into a 12″ square approximately 2″ thick.
- Use a 2″ square biscuit cutter (or whatever shape and size you prefer) to cut out biscuits. Tap biscuit cutter into flour between cuts to prevent sticking.
- Place biscuits 1/2″ apart onto prepared baking sheets.
- Brush biscuits with heavy whipping cream and sprinkle with extra grated cheese.
- Place into preheated oven 18-20 minutes.
- Once baking is complete, remove and brush with butter.
- Best served with honey (in my opinion).
