Instructions
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1Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Chop and clean green chiles, removing seeds if desired. If green chile is very wet, dry out between multiple layers of paper towels before chopping. Grate 6 oz of cheddar finely and place in freezer until needed.
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2Melt 2 Tbsp. chilled unsalted butter,set aside. Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Place in freezer for five minutes.
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3Whisk together dry ingredients in large bowl to combine. After butter has been in freezer for five minutes, add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits.
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4Add green chile and cheddar and toss to coat/distribute evenly. You may need to your your fingers to separate any clumps of green chile.
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5Create a well in the center of mixture and add sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. Fold dough over itself a couple of times inside the bowl until it comes together.
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6Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.
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7Pat dough into an 8x4” rectangle about 1” thick. Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4” rectangle, then fold dough in thirds like a letter one more time. (You'll have done the folding procedure two times total.) Pat dough back into an 8x4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
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8Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits. Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle cheddar cheeese.
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9Bake biscuits until golden brown, 18–22 minutes. Serve warm with green chile stew, or top with green chile sausage gravy for a breakfast treat.
Flaky, buttery biscuits loaded with roasted Hatch Green Chile and sharp cheddar cheese. These pull-apart beauties are perfect alongside breakfast, dinner, or eaten warm straight from the oven with melted butter. A New Mexico classic that'll have everyone asking for seconds.
Hey friends, Megg here!
Okay, confession time. I've made a LOT of biscuits in my life. Like, a LOT. And I'm pretty sure these Hatch green chile and cheddar beauties might be the most New Mexican thing that's ever come out of my oven.
You know that feeling when you walk into your abuela's kitchen and it smells like butter and roasted chiles and home? That's exactly what happens when these biscuits are baking. And let me tell you, the smell alone is worth making them.
Now, I know what you're thinking. "Megg, this recipe looks complicated with all that folding business." But hear me out! That folding technique—where you literally just fold the dough like a letter, twice—is what creates those gorgeous, pull-apart layers. It's actually WAY easier than it sounds. I promise. If I can do it while simultaneously keeping my dog from stealing butter off the counter, you can definitely handle it.
Here's a little secret that makes all the difference: freeze that grated cheddar. I know, I know, it seems like an extra step. But those little pockets of frozen cheese create the BEST melty spots throughout the biscuits. Trust the process.
One more thing—and this is important—if your green chile is really wet (which happens more often than you'd think), take a minute to dry it out between paper towels. We're going for fluffy and flaky here, not soggy. Nobody wants a soggy biscuit. Nobody.
These biscuits are absolutely perfect warm from the oven with butter melting into all those layers. They're amazing alongside a bowl of green chile stew. And if you're feeling really fancy (or just really hungry), split them open and top them with green chile sausage gravy for breakfast. You. Are. Welcome.
Fair warning: you will eat at least one straight off the pan. It's unavoidable. I've tried to resist. It can't be done.
Happy baking, friends!
