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.
Roasted Hatch Chile Cheddar Biscuits with Honey Butter
- 1 hatch chile
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp sugar
- 1/4 cup shortening
- 1/4 cup butter
- 3/4 cup Greek yogurt
- 1/4 cup milk
- 1/3 cup cheddar cheese shredded
- 2 tbsp butter melted
- 1 pinch kosher salt
- 6 tbsp butter room temp
- 2 tbsp honey
Roasted Hatch Chile
- Heat the grill to high heat. Add the chile. Cook about 7 minutes per side, until charred.
- Place in a plastic bag and let rest for 15 minutes.
- Peel off the skin. Remove the stem and seeds. Dice.
- In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar.
- Using your hands, blend in the shortening and butter, until incorporated.
- Whisk together the yogurt and milk. Add it to the flour with the cheese and chiles. Stir gently with a spoon.
- Once everything is semi-combined, dump the batter onto the counter. Gently knead with your hands, until everything is blended.
- Shape together into a flat loaf that is about 1 1/2 inches tall.
- Using a circle cutter or glass, cut into circles. Place on a lined cookie sheet.
- Brush with melted butter. Sprinkle with salt.
- Refrigerate for at least 30 minutes.
- Bake in a 375F-degree oven for 12-15 minutes, until golden.
- While the biscuits are baking, whisk together the butter and honey.
This estimate was created using an online nutrition calculator
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