Green Chili Biscuits With Bacon And Cheddar

These green chili biscuits with bacon and cheddar are a delightfully savory treat suitable for any meal of the day. The flaky texture and smoky green chili flavor pair perfectly with bacon and cheddar cheese for a burst of deliciousness. Enjoy them on their own as a satisfying snack, dip them in your favorite stew, or use them as the foundation for an irresistible sandwich.

Very few things make me happier in this world than a fresh, flaky buttermilk biscuit. I particularly love them for breakfast with a runny egg and lots of fresh herbs. But these green chili biscuits with bacon and cheddar can be enjoyed all by themselves because they are so full of big, savory flavors.

Tools:

• 2″ Biscuit cutter
• Box grater
• Wooden spoon
• Whisk
• Mixing Bowl
• Muffin tin

Ingredients:

• 3 ½ (438 grams) cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 cup (227 grams) butter, unsalted cold, grated or chopped into small cubes
• ½ cup fresh green chilis, minced, seeds removed (sub for canned green chilis, be sure to drain completely or the biscuits will have too much liquid)
• ½ cup aged cheddar cheese, grated
• ½ bacon bits
• 1 cup buttermilk, cold + 2 tablespoons for brushing the tops with buttermilk
• 2 tsp kosher Salt 

Step by step how to make them:

• Preheat oven to 450°F or 232°C.
• Prepare a muffin tin by greasing it generously or by spraying cooking spray into the cavities.
• Combine flour, baking soda, baking powder, and salt in a large bowl and set aside.
• Grate your frozen butter into your flour mixture and use a pastry cutter (or your fingers) to combine until they’re crumbly, pea sized pieces.
• Make a well in the center of your dough and pour in your buttermilk. Combine until a thick dough forms, using your hands to gently kneed until dough is crumbly, but easy to manage.
• Place your dough lightly floured surface. Gently work the dough until the dough is no longer crumbly. Cut the dough into four even and stack them on top of each other.
• Use your hands to press the pieces together, and then use a rolling pin to roll out the dough until it’s about 1 inch thick.
• Press your biscuit cutter into the dough and place the cut biscuits into your prepared muffin tin. This helps them rise. Fold any excess dough back together and repeat until all of the biscuit dough is used, it should yield 6 – 8 biscuits.
• Bake for 14-15 minutes, until the tops of the biscuits are golden brown and flakey.