Roasted Hatch Chili Calliies Biscuits
 
Prep time
Cook time
Total time
 
Callie perfected it. Carrie wrote it down. I just added some hatch chilis. And tweaked a method in a very small way.
Author:
Recipe type: bread
Cuisine: American
Serves: 12-15
Ingredients
  • 2 cups self rising flour
  • ¼ cup cream cheese
  • 5 tbsp. butter, cooled to room temp. and divided
  • ¾ cup buttermilk
  • 1 tbsp. cracked black pepper
  • ¼ cup diced roasted hatch chilis, at least 2 fresh chilis if roasting at home
Instructions
  1. One or several days ahead, roast the chilis. Place at least 2 hatch chilis on a foil like baking sheet under the broiler on high for 15 mins. or until the skins are burned. You may smell the chilis as they burn. You may open the oven and check on them, but they should be very blackened.
  2. Turn the chilis and broil the other side for 15 minutes or until blackened.
  3. Place the blackened chilis in a sealable container. If using the same day, let the chilis cool for at least an hour. If using later, place the container in the refridgerator.
  4. Remove the charred skin from the cooled chilis. Slice and chop the green flesh. Reserve ¼ cup for the biscuits. Save any remaining for other dishes.
  5. To make the biscuits, preheat the over to 450.
  6. Place 2 cups of flour in a medium bowl with the cream cheese and 4 tbsps. of butter. Use your hand to "cut in" the fat. Using one or both hands you will massage the butter and cream cheese with the flour until the mixture resembles course sand. All flour should be incorporated. This takes some hand strengthen and is a great hand workout.
  7. Pour the buttermilk, the hatch chilis and the pepper into the flour mixture and use a mixing spoon to bring the dough together. This will be a very sticky dough as the chilis add even more moisture. You can add flour if the dough seems too sticky and it not forming a rough ball when turned.
  8. Liberally flour a work surface and scrape the dough onto it. Liberally flour the the mound of dough. Using your hands, pat the dough to about ½ inch thickness. Use a small glass dipped in flour to cut your biscuits. Place biscuits close together as your move them to your baking sheet. Gather the scrap dough, pat down, cut and place on baking sheet. Repeat until all dough is used.
  9. Place the biscuits in the oven for 14-16 minutes or until a very little golden color appears on the top.
  10. Melt the remaining 1 tbsp. of butter.
  11. Remove the biscuits from the oven and brush with the melted butter.
  12. Place the biscuits back in the over for 2 minutes.
  13. Enjoy plain or stuffed like a sandwich.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=330