It’s no joke that it’s been hot this month. While my dad put up a fan for me in the kitchen and it works great it’s still a little too hot to be in the kitchen baking all day long in the summer. That’s why when I found out the theme for this months Bread Bakers, hosted by Sue of A Palatable Pastime, was peppers I decided to make biscuits.
Biscuits are a great choice because they don’t take long in the oven. They also don’t need time to rise so they are a quick and easy bread. They go great with breakfast, lunch, or dinner so they are versatile as well. I was going to do jalapeno cheddar biscuits but I’ve those before so I thought I’d go with a different pepper.
Now, a few months ago my mom called and asked if I wanted any green chiles in the small 4 ounce cans. She said she could get them for a deal and how many did I want. I told her I use them a lot in my Mexican cooking and I’d take 5 or 6. Fast forward a few weeks and when she comes to my house I look in my box and find TWENTY-FOUR cans of green chiles. Needless to say, I’ve been trying to use them at every chance I get.
So instead of jalapenos I decided to use the green chiles in my cheddar biscuits. I wanted to use a new recipe so I gathered all of my ingredients and whipped up a batch at lunch time. I was super hungry and was excited to pull them out of the oven. The only problem was when I went to pull them out they were flat. The biscuits hadn’t risen at all. I ended up throwing them away because they were hard and flat.
I really wanted biscuits for lunch so I went back to my go to recipe. Forget using something new, I was going with what I knew worked. I substituted in the green chiles for the jalapenos and added a few seasonings. When it came time to pull these guys out of the oven they looked great.
These biscuits are fluffy and flavorful. The cheddar is definitely in them but it’s not overpowering. The green chiles add a nice bit of heat but again they aren’t too spicy. I simply had one with a salad but these would be great with soup or even used as the bread for a sandwich.
- 2 c. flour
- 1 T. baking powder
- ½ t. salt
- 4 T. cold butter, grated
- 1 c. cold milk
- ¼ c. cheddar cheese, grated
- 3 T. green chiles
- 1 t. paprika
- ½ t. garlic powder
- Preheat the oven to 450 degrees.
- Combine the flour, baking powder, salt, and grated butter in a large bowl. Using your fingers, press the butter into the flour until a coarse mixture forms (it will look like wet sand).
- Add in the cold milk and stir until a dough forms. Gently fold in the cheddar cheese, green chiles, paprika, and garlic powder.
- Turn the dough onto a lightly floured surface and pat it into a 10 x 10 square leaving it about ½ inch to ¾ of an inch high. Using a biscuit cutter, cut out 5 or 6 biscuits and place on a greased baking sheet.
- Gently gather the biscuit scraps together and pat into a square that is ¾ inch high. Cut out more biscuits. Continue doing this until you have between 10-12 biscuits.
- Bake the biscuits for 8-10 minutes or until they are beginning to brown.
- Remove from oven and enjoy warm.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Breads with Peppers
- Bellpeppers and Cheese Scones by Basic N Delicious
- Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds
- Bell Pepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds
- Capsicum Onion Pizza with Wholegrain Base by Ambrosia
- Cheddar and Jalapeño Scones by Herbivore Cucina
- Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love
- Crushed Red Pepper Grissini by Karen’s Kitchen Stories
- Fatayer Jebneh by Mayuri’s Jikoni
- Green Chile and Cheddar Biscuits by Hezzi-D’s Books and Cooks
- Hatch Chile Zucchini Bread by Magnolia Days
- Jalapeño Bread by Cook’s Hideout
- Jalapeño Flour Tortillas by Hostess At Heart
- Jalapeño Sourdough Corn Bread by Baking Sense
- Msemen Maamer – Moroccan Flatbread Stuffed with Peppers by The Bread She Bakes
- Parmesan Cracked Pepper Beer Bread by Cindy’s Recipes and Writings
- Pepper Pav Buns by Sizzling Tastebuds
- Roasted Red Pepper Bread by A Shaggy Dough Story
- Roasted Red Pepper Fougasse by Spiceroots
- Spicy Herb Monkey Bread by Passion Kneaded
- Whole Wheat Spicy Rolls by Gayathri’s Cook Spot
- Vegetable Stuffed Braided Bread by My Cooking Journey
- Zucchini and Pepper Cornbread by Palatable Pastime