Spray a 10-inch cast iron skillet with nonstick cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Preheat oven to 450 degrees. 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.
Nutrition facts
Servings
320 Calories per serving
1 biscuit
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 420mg
- Total Carbohydrates: 40g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen