Hatch Chile-Cheese Biscuits

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“These are like those Red Lobster cheese biscuits—with green chiles,” said John Lewis, the acclaimed pitmaster behind Lewis Barbecue in Charleston and Greenville, and Rancho Lewis, his border-cuisine spinoff. That’s the perfect place to start.

These buttermilk biscuits are cheesy, fluffy, and studded with roasted Hatch green chiles that give them a low, smoky heat, and a bit of bite. They’re deeply Southern and proudly Southwestern all at once.

Hatch Chile Cheese Biscuits in bowl sitting on red hand towel. — all photos by recipe testers Wiley Adams and his daughter Mae Adams

Originally published in Garden & Gun, this recipe reflects both Lewis’s El Paso roots and his current Carolina base.

“I like green chile in everything,” Lewis told G&G contributor Elizabeth Hutchison Hicklin. And if you’ve ever had the green chile-laced corn pudding at Lewis Barbecue (Charleston or Greenville) or the enchiladas at Rancho Lewis, you already know he’s serious.

Fall is Hatch chile season in New Mexico, but thanks to high-quality jarred versions (more on that below), this recipe is something you can keep in rotation year-round.

Hatch chile peppers are similar to Vidalia onions in a way. Only onions grown in Vadalia, GA, can be called Vidalias, and they can only be called Hatch chiles if they are grown and harvested in the Hatch Valley region of New Mexico. More generically, the Hatch chile is simply a New Mexican pepper.

Hatch green chili pods in basket on cloth.

Ingredients

These biscuits come together using traditional Southern staples: White Lily flour, butter-flavored Crisco, and whole buttermilk. Lewis folds in sharp cheddar and fire-roasted Hatch green chiles for extra flavor.

Hatch green chiles (fresh or jarred)
Butter-flavored Crisco
White Lily self-rising flour
Whole buttermilk
Shredded cheddar cheese
Sea salt
Melted butter (for brushing)

See recipe card for quantities.

Instructions

We opted for the bottled Hatch chiles, so we don’t have photos of that step, but the process is really simple. We do it every time we make our home-canned salsa. As you can see, we spend much of May and June canning!

Linen closet shelves full of canned produce in Mason jars.

Here is the secret: while we used to grill them to blister their skins (or even hold them over a gas flame), we’ve taken to halving the peppers, removing the seeds, and putting them right up under the broiler on a sheet pan for the fastest option. Once the skins blacken, remove the chiles and put them in a bowl. Cover with foil or plastic wrap.

After they steam for a while and cool enough to handle — give it 20 minutes or so — most of the skins will come off easily. Don’t worry if some of the skin remains adhered to the pepper’s flesh; it will be fine.

Or…you can simply opt for the canned version:

Chop the roasted chiles, if using fresh, preheat the oven to 475°F, and then move on to the steps below:

Step 1: In a large mixing bowl, use your hands to cut Crisco into flour until clumps the size of peas form.

Step 2: Combine chopped chiles, buttermilk, cheddar cheese, and salt in the bowl, and mix with your hands until dough forms, being careful not to overmix.

Step 3: Knead the dough three times. On a floured surface, press the dough into a 1 ½-inch thick disc.

Step 4: Use a ring mold to cut out biscuits and place them on a buttered baking sheet, pressing scraps together as needed. Lightly brush the tops with melted butter.

Step 5: Bake until the biscuits are light golden brown all around, approximately 10 to 15 minutes.

Step 6: Remove from the oven and enjoy.

Hint: Mae Adams, who tested this recipe for us, suggests chilling your Crisco first and placing biscuits close together on the pan to get a higher rise. She used a 2½-inch cutter and noted that “my biscuits took closer to 20 minutes” in her oven.

Substitutions

This recipe is forgiving, and you should feel comfortable using what you have on hand or can find readily available to you:

No access to fresh chiles? Use Zia’s jarred version—they’re roasted and ready to go. That’s what we did!
Don’t have Crisco? Cold, unsalted butter works, but the texture will differ.
No White Lily? Another self-rising flour will do, though the crumb may be vary.
Out of buttermilk? Add 1 tbsp of lemon juice or vinegar to a cup of milk and let sit 5 minutes.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Extra spicy – the roasted Hatch chiles generally offer a mild-medium heat. Add cayenne (to taste) to the dough if you’re feeling brave.
Mini biscuits – Use a smaller cutter for bite-sized versions, but you may need to adjust your time/temperature.
Vegan or Dairy-free – switch out the dairy products for their plant-based alternatives for a lactose-free version.

Equipment

You’ll need a large bowl for mixing by hand, a biscuit cutter or ring mold, and a sturdy sheet pan. Lewis emphasizes working by hand over using tools—it helps you avoid overmixing and keeps the dough tender.

While any appropriately sized bowl or cutter will suffice, we do highly recommend the Nordic Ware Sheet Pans. We’ve used our sets for years and they are even better now than the day we got them.

Storage

These biscuits are best fresh from the oven, but they should keep well in an airtight container for 2 days at room temp or 5 days in the fridge. Freeze if needed, and reheat gently in the oven.

Top Tip

If starting with fresh chiles, roast and steam them properly—don’t skip that step. And remember: cold fat, minimal handling, and touching biscuits together on the pan are key to height and texture.

FAQ

Are Hatch chiles spicy?

They can vary, of course, but most are milder than jalapeños. You’ll get flavor more than fire. Plus, the roasting process tends to dampen any heat. Also, removing the seeds and veins from inside the pepper will make them milder; that is where you find most of the heat in any chile.

Can I use canned chiles?

Yes—but avoid vinegar-packed varieties. Look for fire-roasted, no-added-liquid styles, if you can find them. Zia Green Chile is a reputable source, and one we have used and recommend, though theirs is water-packed with lime, salt, and garlic.

Do I have to use Crisco?

Of course, not, but that’s what John Lewis uses for his signature texture. Cold unsalted butter or even lard can be used if preferred, though those options may affect taste and/or texture.

Looking for other simple sides recipes from SC BBQ pitmasters to enjoy with these biscuits? Try the easiest Southern tomato pie from Lone Star BBQ, the baked beans recipe from Bucky’s, or even Rodney Scott’s BBQ collard greens recipe.

Pairing

Of course, these Hatch Chile-Cheese Biscuits shine next to smoked meats—pulled pork, brisket, or ribs—but they also work with eggs, soups, and even chicken stew. Try them with a little honey butter or sliced open with sharp pimento cheese for an unforgettable bite.

If building a menu around these biscuits, think about about what an amazing breakfast sandwich you could make with them. Pair them with either this homemade bacon or an onion sausage patty, and you’ll be starting the day off right!

Yield: 12 biscuits