Roasted Hatch Chile Cheddar Biscuits with Honey Butter

By Christie Vanover | Published August 31, 2019 | Last Updated February 16, 2023

September is the season for hatch chiles. If you’re lucky, you can buy them by the bunch already roasted. But if there’s not a roaster in your neighborhood, no problem. They’re easy to roast at home.

Roasting Hatch Chiles

Just fire up your grill to high heat, and throw the chiles above the coals. The goal is to get a nice char on both sides. This should take about 7 minutes per side.

Once the hatch chiles are blistered. Place them in a plastic bag, and let them rest. They should be ready to peel in as little as 15 minutes. Or you can rest them in the fridge overnight and tackle them in the morning.

Once the skins are removed, slice off the stem, split the chile in half, and scrape out the seeds.

Now you’re ready to dice the hatch chiles and use them in tons of different recipes. If you roast a big batch, you can freeze the diced chiles in portioned snack bags, so you can enjoy them year-round.

Hatch chiles are great in tacos, enchiladas, dips, casseroles, cornbread and biscuits.

I’m pretty proud of my Southern Flaky Biscuit recipe. They are so soft, flaky and tender.

I adjusted that recipe slightly and added hatch chile and cheddar cheese. How can you go wrong with that? You really can’t.

Roasted Hatch Chile Cheddar Biscuits

My traditional recipe calls for Greek yogurt mixed with milk. I like the texture it provides better than buttermilk.

Start by incorporating the dry ingredients. Then massage in the shortening and butter. You want to pinch the butter between your fingers and then coat it with flour. 

Stir in the Greek yogurt and milk, along with the cheese and chiles. 

Things get messy now. Dump everything on to the counter and flatten the batter to the height you want for your biscuits. I like about 1 1/2 inches. They’ll rise a little upon baking, too.

Cut them into circles. I usually go for 2-inch circles, which yields 9 biscuits. Brush them with melted butter, and sprinkle with kosher salt.

It’s important to refrigerate them for at least 30 minutes. This will let the butter and batter firm up, which keeps them flaky.

All of that can be done well in advance. You can even freeze them at this point, if you want.

When you’re ready, bake them in a 375F-degree oven, until they’re golden brown, about 12-15 minutes.

To make these hatch chile cheddar biscuits even better, smear them with soft honey butter…and add a side of bacon.

Breakfast doesn’t get much better.

If you happen to save some for lunch, they go great with Nashville Hot Chicken.