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Green Chile Biscuits

Vegetarian

Crunchy on top and perfectly soft and fluffy on the inside, these made from scratch green chile biscuits are buttery with a little kick from the chiles. You’ll be surprised by how simple they are to prepare and that they take less than 30-minutes. Naturally vegetarian.

Green chile biscuits atop a wire cooling rack on a green kitchen towel with honey in background.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.


What you’ll love about this recipe


  • It’s simpler than you might think! Making biscuits from scratch is much simpler than you might think and takes no more than 30-minutes. So while you may be tempted to pick up some premade biscuits from the grocery store, I highly recommend you don’t.
  • The flavors! Prepared with both butter and buttermilk, these biscuits are plenty buttery, just as they should be. The addition of green chiles adds earthy, smoky, and potentially spicy notes, taking these biscuits to the next level.
  • It’s perfect for biscuits and gravy! Using these green chile laced biscuits makes for a fun twist on your standard b’s and g’s. The combination of the crunchy, browned exterior and the soft and pillowy interior makes these biscuits the perfect vehicle for gravy. Serve them with chorizo gravy for a delicious Southwest-style breakfast or brunch.

Ingredients (+ notes & substitutions)


Ingredients for green chile biscuits (see recipe card).
  • All-purpose flour
  • Baking powder: The primary leavening agent.
  • Baking soda: Also for leavening.
  • Kosher salt
  • Butter: The butter should be nice and cold. In fact, I recommend putting it in the freezer for about 10-15 minutes prior to use. Using cold butter results in the flaky, pillowy texture that we’re shooting for because as the biscuits bake the water in the butter evaporates into steam creating little pockets. You are welcome to use either salted or unsalted butter. I used salted butter and did not find the biscuits to be too salty for my taste – I am a salt lover, however. If you are concerned the biscuits may be overly salty, I would opt for unsalted butter. Alternately, you could use salted butter and leave out the added kosher salt. The choice is yours!
  • Buttermilk: Make sure it’s cold. In fact, don’t take it out of the fridge until you’re ready to pour it in!
  • Diced green chiles: Hot or mild, you may use your standard canned green chiles, hatch chiles, or any other variety of chiles you can get your hands on. Just make sure to drain them first!

How to make green chile biscuits (+tips)


1. Preheat your oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set it aside.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Dry ingredients in a bowl

3. Use a cheese grater to grate the butter directly into the bowl. If you do not have a cheese grater, you may cut the butter into 1/4″ inch chunks. Use a pastry cutter or manual food chopper to mix the ingredients until coarse and crumbly.

Dry ingredients with shredded butter in a bowl with shredded set atop it.

4. Add the buttermilk and green chiles and use a rubber spatula to mix until just combined.

Dough in a clear glass bowl.

5. Transfer the dough to a lightly floured surface. Lightly flour your hands and use them to flatten the dough into a rectangle approximately 3/4-inch thick and fold the dough into thirds, turn it one-half turn then flatten the dough back into a rectangle and repeat this process twice more. Using this method to fold the dough results in the flaky layers we’re after.

Three stages of dough folding: flat, bottom folded, folded into thirds.

6. Flatten the dough to about 3/4-inch thick then use a lightly floured biscuit cutter to cut out ten biscuits. ***You should avoid turning/spinning the biscuit cutter when releasing it from the dough. Doing so will pinch the edges shut preventing the biscuits from rising properly.

Transfer the biscuits to your prepared baking sheet. Keep in mind that you may end up with more or fewer biscuits depending on the diameter of your biscuit cutter – mine is approximately three inches in diameter.

Raw biscuits on floured surface with biscuit cutter.

7. Bake for 12-15 minutes until the tops begin to brown. Serve warm.


Storage


These biscuits will keep stored at room temperature for up to two days or in the refrigerator for up to one week.

In order to ensure they remain as fresh as possible and to keep them from drying out, it is best to individually wrap each biscuit in plastic wrap or tin foil. It is important to allow them to cool completely prior to wrapping.



Top down shot of biscuits stacked on wire cooling rack atop a green kitchen towel with a knife and bottle of honey.

How to serve green chile biscuits:


  • Cover them with gravy for b’s and g’s.
  • Cut them in half and fill them with a fried egg and bacon or sausage plus cheese and voila, you’ve got a breakfast sandwich.
  • Slather them with butter and/or honey.
  • Top them with jalapeno jam, peach jam, or this bacon onion jam.

More biscuit recipes you may enjoy:


  • Boursin Biscuits: These eight ingredient, made from scratch Boursin biscuits are the perfect combination of fluff and crunch. Whether doused in gravy or served as a side, these garlicky herby buttermilk biscuits are sure to be a hit. Naturally vegetarian.
  • Jalapeno Cheddar Drop Biscuits: Want to add some flair to your biscuits?!? These buttery jalapeno cheddar drop biscuits are a dream come true. They are so easy, take less than 20-minutes, and are packed full of cheesy, jalapeno-y goodness. Naturally vegetarian.

If you make these green chile biscuits I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Top down shot of biscuits stacked on wire cooling rack atop a green kitchen towel with a knife and bottle of honey.

Green Chile Biscuits

Yield: 10
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Crunchy on top and perfectly soft and fluffy on the inside, these made from scratch green chile biscuits are buttery with a little kick from the chiles. You'll be surprised by how simple they are to prepare and that they take less than 30-minutes. Naturally vegetarian.

Ingredients

  • 2 1/2 cups all pupose flour + more for rolling
  • 1 1/2 tablespoons baking powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup cold butter (see notes)
  • 1 cup cold buttermilk
  • 1 (4-ounce) can diced green chiles, drained

Instructions

  1. Preheat your oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Use a cheese grater to grate the butter directly into the bowl. If you do not have a cheese grater, you may cut the butter into 1/4" inch chunks. Use a pastry cutter or manual food chopper to mix the ingredients until coarse and crumbly.
  4. Add the buttermilk and green chiles and use a rubber spatula to mix until just combined.
  5. Transfer the dough to a lightly floured surface. Lightly flour your hands and use them to flatten the dough into a rectangle approximately 3/4-inch thick and fold the dough into thirds (see the body of the post for process shots), turn it one-half turn then flatten the dough back into a rectangle and repeat this process twice more.
  6. Flatten the dough to about 3/4-inch thick then use a lightly floured biscuit cutter to cut out ten biscuits. You should avoid turning/spinning the biscuit cutter when releasing it from the dough. Doing so will pinch the edges shut preventing the biscuits from rising properly. Transfer them to the baking sheet approximately 1/2" apart. Keep in mind that you may end up with more or fewer biscuits depending on the diameter of your biscuit cutter - mine is approximately three inches in diameter.
  7. Bake for 12-15 minutes until the tops begin to brown. Serve warm.

Storage: These biscuits will keep stored at room temperature for up to two days or in the refrigerator for up to one week. In order to ensure they remain as fresh as possible and to keep them from drying out, it is best to individually wrap each biscuit in plastic wrap or tin foil. It is important to allow them to cool completely prior to wrapping.

Notes

  • The butter should be nice and cold. In fact, I recommend putting it in the freezer for about 10-15 minutes prior to use. You are welcome to use either salted or unsalted butter. I used salted butter and did not find the biscuits to be too salty for my taste – I am a salt lover, however. If you are concerned the biscuits may be overly salty, I would opt for unsalted butter. Alternately, you could use salted butter and leave out the added kosher salt. The choice is yours!
  • Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 416Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 51mgSodium: 1309mgCarbohydrates: 52gFiber: 2gSugar: 3gProtein: 8g

    The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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