Tasty Hatch Chile Biscuits

If you ask me, homemade biscuits are one of life’s simple pleasures.

These hatch chile biscuits bring a southwestern twist to the classic buttery breakfast staple. The roasted chiles add just enough warmth and flavor without overwhelming the flaky, tender layers.

They’re made with basic pantry ingredients, plus fresh hatch chiles that get folded right into the dough. The result is a golden-brown biscuit that’s perfect alongside eggs or simply spread with honey butter.

It’s a comforting recipe that works for breakfast, brunch, or even alongside a bowl of chili.

What Kind of Green Chiles Should I Use?

Fresh Hatch green chiles are the gold standard for these biscuits, but they’re only available during harvest season from August through September. The rest of the year, canned green chiles work perfectly fine – just be sure to drain them well before adding to your dough. If you’re using fresh Hatch chiles, you’ll want to roast them first, remove the skin, and chop them up. For those who are sensitive to heat, mild green chiles provide great flavor without too much spice, while medium or hot varieties will give your biscuits more kick. Remember to check the label if using canned chiles to ensure they’re gluten-free, as some brands may contain additives with gluten.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these cheesy biscuits:

• Gluten-free flour: While Cup4Cup is our go-to, you can use other gluten-free flour blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Just make sure your blend contains xanthan gum. If you don’t need gluten-free, regular all-purpose flour works perfectly too.
• Green chiles: Fresh hatch chiles are great when in season, but canned work well too. You could also use poblano peppers (roasted and chopped) or even jalapeños if you like more heat. Just adjust the amount based on your spice preference.
• Monterrey Jack cheese: Feel free to swap in cheddar, pepper jack for extra kick, or a Mexican cheese blend. Any good melting cheese will work here.
• Milk: Regular milk can be replaced with buttermilk (reduce to 1/2 cup), or dairy-free alternatives like unsweetened almond or oat milk. The texture might be slightly different but still good!
• Butter: For dairy-free needs, use cold coconut oil or a plant-based butter substitute. Just make sure it’s very cold when cutting it into the flour.

Watch Out for These Mistakes While Baking

The biggest challenge when making gluten-free biscuits is overworking the dough, which can lead to tough, dense results – instead, mix just until the ingredients come together and stop as soon as you see no more dry flour. Working with gluten-free flour requires special attention to temperature, so make sure your butter stays cold until the moment you use it, and consider chilling your mixing bowl beforehand to maintain that crucial coldness. A common error is not measuring the flour correctly – for the best texture, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack too much flour into your measurements. To get the flakiest layers possible, fold the dough over itself 4-5 times before cutting your biscuits, and remember to press your cutter straight down without twisting, as twisting can seal the edges and prevent proper rising.

What to Serve With Hatch Chile Biscuits?

These cheesy, spicy biscuits are perfect alongside a warm bowl of chili or your favorite southwestern soup. For breakfast or brunch, try them with scrambled eggs and crispy bacon, or use them to make breakfast sandwiches with eggs and sausage. If you’re serving them as a side dish for dinner, they go really well with grilled meats like chicken or steak, especially when topped with a pat of honey butter to balance out the heat from the chiles. You could also serve them with a simple bowl of pinto beans or black bean soup for a cozy, satisfying meal.

Storage Instructions

Keep Fresh: These cheesy hatch chile biscuits stay good at room temperature for about a day when wrapped in foil or stored in an airtight container. For longer storage, pop them in the fridge where they’ll keep well for up to 5 days. Just wrap them individually or store them with parchment paper between layers to prevent sticking.

Freeze: These biscuits are perfect for freezing! Once they’re completely cool, place them in a freezer bag or container and they’ll keep for up to 3 months. I like to freeze them individually so I can grab just what I need when a biscuit craving hits.

Warm Up: To enjoy your biscuits later, warm them in the oven at 350°F for about 5-7 minutes, or until heated through. If frozen, thaw them overnight in the fridge first. A quick 15-20 seconds in the microwave works too, though the texture might not be quite as crispy as fresh from the oven.

Preparation Time	10-15 minutes
Cooking Time	10-14 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 130-150 g

Ingredients

• 2 cups premium gluten free flour blend (such as cup4cup)
• 1 tbsp baking powder
• 1/2 tbsp granulated sugar
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cut into 10 pieces
• 2/3 cup milk
• 1/3 cup chopped green chile peppers (fresh or canned, gluten free)
• 1 cup monterey jack cheese, shredded
• 2 tbsp melted unsalted butter
• 1/2 tsp gluten free garlic salt

Step 1: Preheat the Oven and Prepare Dry Ingredients

• 2 cups premium gluten free flour blend (such as Cup4Cup)
• 1 tbsp baking powder
• 1/2 tbsp granulated sugar
• 1/2 tsp salt

Preheat your oven to 450°F (232°C).

In a large mixing bowl, whisk together the gluten free flour blend, baking powder, granulated sugar, and salt until thoroughly combined.

Step 2: Incorporate Cold Butter

• 1/4 cup cold unsalted butter, cut into 10 pieces

Add the cold, cubed unsalted butter to the dry mixture.

Using your hands, a pastry blender, or a food processor, work the butter into the flour until the mixture resembles coarse crumbs.

This step ensures your biscuits turn out flaky.

I like to work quickly here to keep the butter cold, which creates the best texture.

Step 3: Mix in Wet Ingredients and Flavorings

• 2/3 cup milk
• 1/3 cup chopped green chile peppers (fresh or canned, gluten free)
• 1 cup Monterey Jack cheese, shredded

Stir in the milk, chopped green chile peppers, and shredded Monterey Jack cheese just until everything is combined.

The dough should be quite sticky—don’t overmix, as this can make the biscuits tough.

Step 4: Shape and Layer the Biscuit Dough

• gluten free flour blend (reserved from Step 1, about 1-1.5 tbsp used for dusting)

Lightly dust a working surface with about 1/2 tablespoon of gluten free flour and transfer the sticky dough onto it.

Sprinkle another 1/2 to 1 tablespoon of gluten free flour over the dough surface to make handling easier—avoid working the flour into the dough, it’s only to reduce stickiness on your hands.

Divide the dough into four portions, stack them on top of each other, and then gently pat the dough down to about 1 inch high.

This stacking step helps create lovely flaky layers.

Cut out biscuits using a biscuit cutter, pressing straight down without twisting.

Step 5: Bake and Brush with Garlic Butter

• 2 tbsp melted unsalted butter
• 1/2 tsp gluten free garlic salt

Place the cut biscuits onto a baking sheet.

Gently brush the tops with the melted garlic butter, reserving some for later.

Bake in the preheated oven for 10 to 14 minutes, or until biscuits are lightly golden brown and cooked through.

Once out of the oven, brush the hot biscuits with the remaining garlic butter for a delicious finish.

I always recommend brushing them twice—it adds even more flavor and keeps the biscuits super moist!