Hatch Green Chile Biscuits with Jalapeño Cheese
Makes 12 biscuits
BISCUITS 2 cups flour 4 teaspoons baking powder 1 tablespoon granulated sugar 1 teaspoon salt ½ teaspoon cayenne
pepper ½ cup unsalted butter chilled and cut into small pieces ²⁄3 cup buttermilk ¼ cup Hatch chiles
chopped Parchment paper
JALAPEÑO CHEESE 1 pound Central Market Pam’s Pimiento Cheese (or your own pimento cheese) 2 fresh jalapeños seeded
and finely diced
Instructions: To make biscuits: Preheat oven to 425 degrees.
Sift the flour, baking powder, sugar, salt, and cayenne pepper into a food processor and pulse to combine. Add the butter and pulse 5 or 6 times until mixture resembles coarse crumbs.
Return dough to bowl, add the buttermilk and the chiles and stir with a fork until the mixture forms a ball.
Turn the dough out onto a wellfloured surface and pat it down into a rough rectangle, about an inch thick. Food it over and gently pat it down again.
Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.
Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place on a parchment-lined baking sheet. Bake at 425 degrees for 10 to 12 minutes or until golden brown. Remove to a wire rack to cool. Combine the pimiento cheese and jalapeño chiles in a bowl and mix well. Chill, covered, for 30 minutes or for up to 1 day.