Make your morning great with a batch of fresh-from-the-oven hatch chile cheddar biscuits with honey butter.
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.
You can substitute 1 cup buttermilk for the Greek yogurt and milk mixture. The batter will be more sticky, and the biscuits will flatten slightly when baked.