These (gluten free!) Cheesy Green Chile Biscuits are fluffy, light, and studded with Hatch green chile and freshly grated cheese. Perfect for breakfast or dinner!
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A while back, we asked our readers what kind of gluten free biscuit recipe they would like to see, and got some great responses! One of those requests (straight from New Mexico) was for Hatch green chile recipes, and we immediately knew that would make one amazing biscuit!
Allan lived in New Mexico for a few years, and since we have family there we visit every now and again. It was in New Mexico that Allan developed a love for all things green chile, and even though we eat them often he doesn't ever seem to get enough of them 😉
This recipe is a knock-off of our Copycat Cheddar Bay Biscuits that we developed for Blendtec a few years back.
Note: While you can use your blender for this recipe, you don't have to. As a matter of fact, all you really need (besides the ingredients) is a bowl, a spoon, and a willingness to get your hands a little messy.
Lucky for us, it is green chile season here, and Harmons, a local grocery store, sells fresh roasted green chiles. We picked some up along with Monterrey jack cheese, and set to work making the biscuits.
Of course, freshly roasted green chiles are ideal for any recipe, but you can use whatever you have on hand. When fresh aren't available, we like to use Hatch canned green chiles because they're certified gluten free and the taste is pretty darn close to fresh.
HOW TO MAKE HATCH GREEN CHILE BISCUITS:
Green Chile Biscuits are simple and very easy to make, and you probably have all the ingredients on hand! You'll need butter, a high quality gluten free flour (more on that in a minute), baking powder, sugar, salt, milk, green chiles, cheese, and garlic salt.
Let's talk biscuits for a minute. Gluten free biscuits can be tricky, and over the past few years we have recipe tested a LOT of different methods. Here's the deal. Gluten free flours tend to have a more coarse texture than regular wheat flour, and they also soak up more moisture. This means it's easy for your baked goods to come out dense and gritty.
TIPS TO MAKE SOFT AND FLUFFY GLUTEN FREE BISCUITS:
- Use the right flour. We have tested this and other biscuit recipes with well over half a dozen gf flours, and the best by far is Cup4Cup, followed closely by Better Batter. This is in no way sponsored, it just legitimately yields the best results every time. So grab a bag online or at your local store (many carry it, find yours here). Gluten Free Mama's Almond Flour Blend will also work for this recipe, just be sure to add xanthan gum.
- The dough will be sticky. This is because you want a wet dough that will be able to soak in moisture as it bakes so you aren't left with a gritty texture. You'll mix up a sticky dough, then coat the dough with just enough flour that you can shape the biscuits. Don't work the extra flour into the dough, you're just using enough to make the dough workable.
WAYS TO SERVE HATCH GREEN CHILE BISCUITS:
These biscuits are truly delicious any way you serve them, but here are a few of our favorite ways:
- Smother in gluten free sausage gravy.
- Make an epic breakfast sandwich by spreading these biscuits with your favorite gluten free hummus and topping with a fried egg.
- Sub for regular biscuits in any recipe or meal.
MAKING Hatch Green Chile Biscuits??? We would love to hear about it!
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Hatch Green Chile Biscuits {gluten free}
Ingredients
Equipment
Method
- Preheat oven to 450 degrees F.
- In a large bowl, whisk together gluten free flour, baking powder, sugar, and salt.
- Add cold butter and work into the flour mixture using your hands, a pastry blender, or pulsing in a blender/food processor. The mixture should resemble coarse crumbs.
- Stir in milk, green chiles, and cheese just until combined. The dough should be sticky.
- Lightly dust a working surface (we like to use a baking mat) with about ½ T gluten free flour and scoop the dough onto it. Sprinkle another ½-1 T of gluten free flour over the dough so that it's workable. Don't work the flour into the dough, it's just to keep your hands from getting too sticky 🙂
- Divide the dough into four portions and stack them onto each other, then pat down to about 1" high. Stacking the portions of dough will help create those beautiful layers we all love in biscuits!
- Cut the biscuits using a biscuit cutter. Press straight down, don't twist the cutter as that will hinder rising.
- Set the biscuits onto a baking sheet and gently brush with the garlic butter. You should have some remaining, which you will use later.
- Bake for 10-14 minutes, until biscuits are a light golden brown and done inside. Brush with remaining garlic butter and serve!
- We love to enjoy these biscuits with
Nicole Dawson says
Celeste, I'm not gonna lie, I'd probably eat the whole basket of biscuits if these were in front of me.
thereislifeafterwheat@gmail.com says
Haha! They're so good, it's definitely tempting! Thanks for stopping by Nicole 🙂 -Celeste
Kortney says
I love how low tech these are to make! Sometimes I just want a recipe that doesn't involve using a machine 😀
thereislifeafterwheat@gmail.com says
Yes Kortney, SUPER easy to make! Hope you enjoy them! -Celeste
Kristen Wood says
Oh my, these look so good! I love green chile. I can't wait to try them!!
Rozelyn DeSagun says
My kids love breads and biscuits for weekend breakfasts and school snacks. These look really yummy and easy to make. It will be perfect with some chili and beans.
jenna urben says
YUM! I love homemade biscuits 🙂 I can't wait to try them using dairy-free cheese. I'm sure they're going to be delicious
Mary Helen Quigg says
I assume it is 1/4 CUP of cold butter?
thereislifeafterwheat@gmail.com says
Yes, I'll fix that. Thanks for catching it!
Melissa says
So, mine didn't turn out as fluffy as the picture. I did use Bob's Red Mill 1 to 1, so I know the flour makes a difference. I also patted it down too thin. I used a whole large jalapeno (it's what I had on hand) and cheddar cheese. Regardless of my changes, the flavor was really good - family loved them. Mine were a little spongy, but that had to do with flour AND technique, not recipe. Absolutely making these again! Thank you!
Dixie says
Melissa, try the Robin Hood GF flour if you make them again. I prefer it to Bob's Red Mill for biscuits.
It yields a lighter biscuit, at least in my experience. For some baked goods, Bob's Red Mill bakes too dense for my liking.
Lisa Carrillo says
Hi! These look amazing! Wondering if I can use them as a ham pot pie topping? Do you think I’d need to change anything to include cooking time?
thereislifeafterwheat@gmail.com says
Yes! I've used my biscuits as pot pie topping before. Check them after about 15 minutes, but you may need longer. It helps if your filling is warm when you put it in.
Vanessa Reti says
Do they freeze well? I am the only one in my 3 adult household who is gluten free and I don't want them to go to waste.
thereislifeafterwheat@gmail.com says
Yes, they freeze great, and my 4 gluten-eating kids love them too 🙂