Spray a 10-inch cast iron skillet with nonstick cooking spray; set aside.
You won't be able to get enough of these sweet, spicy, and cheesy biscuits. Serve on their own as a side, or use them to make a delicious, and flaky, breakfast sandwich.
Servings and Ingredients
|3 c.||Hy-Vee all-purpose flour|
|1 tbsp.||Hy-Vee baking powder|
|1 tbsp.||Hy-Vee granulated sugar|
|¾ tsp.||cream of tartar|
|½ tsp.||kosher salt|
|½ c.||Hy-Vee unsalted butter, chilled and cut into chunks|
|⅓ c.||hatch peppers, seeded and finely chopped|
|½ c.||Hy-Vee finely shredded sharp Cheddar cheese|
|1 ¼ c.||buttermilk|
Things To Grab
- 10-inch cast iron skillet
- Hy-Vee nonstick cooking spray
- Large bowl
- Pastry blender
- Rolling pin
- 3-inch circular biscuit cutter
Preheat oven to 450°F. Stir together flour, baking powder, sugar, cream of tartar and salt in a large bowl. Using a pastry blender, cut in chilled butter until mixture resembles coarse crumbs. Mix in hatch peppers and Cheddar cheese. Make a well in the center of the flour mixture and add buttermilk all at once to flour mixture. Using a fork, stir just until mixture is moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough to a 1 to 1-1/2-inch-thickness. Using a 3-inch circular cookie cutter, cut biscuits into 8 portions.
Place dough portions onto prepared cast iron skillet. Bake for 20 to 23 minutes or until golden brown. Transfer to a cooling rack and cool slightly. Serve warm.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 420mg
- Total Carbohydrates: 40g
- Protein: 8g
Hy-Vee Test Kitchen