Chef Marco Zapien puts a spin on the traditional buttermilk biscuit with a Hatch Chile twist. This savory treat pairs well with any summer day–breakfast, lunch, or dinner.
Chef Marco Zapien Hatch Chile Buttermilk Biscuits
Hatch Chiles are a seasonal delight–and even make an excellent addition to biscuits!
Hatch Chile Buttermilk Biscuits
3 cups all-purpose flour
1/2 tsp baking soda
3 peeled, seeded and diced hatch chiles
1 TB baking powder
2 tsp salt
1 stick butter (ice cold cut into cubes)
1 3/4 cups buttermilk
1/4 cup melted butter to brush the biscuits
Hatch Chile Honey Butter
1/2 cup unsalted butter (softened)
1/4 cup honey
1 peeled, seeded and chopped hatch chile
- Directions for Biscuits
- 1. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
- 2. Add in the butter one cube at a time and incorporate with your hands. Mixture will resemble coarse crumbs.
- 3. Slowly add in the buttermilk and chopped hatch chiles until fully incorporated.
- 4. On a floured surface, place dough and roll into a ball.
- 5. Roll out into a rectangle and fold over. Roll out again. Fold over and roll out again.
- 6. Roll out into a rectangular shape about 1/2 inch thick.
- 7. Using a ring cutter, cut into 2 to 3 inch biscuits.
- 8. Place on a greased cookie sheet. Brush tops with melted butter.
- 9. Bake in a 400 degree oven for approximately 15 to 20 minutes.
- Directions for Honey Butter
- 1. In a mixing bowl, whisk together all ingredients.