Hatch Chile Cheddar Bacon Cornbread Biscuits Recipe
Hatch Chile Cheddar Bacon Cornbread Biscuits
Because you shouldn’t have to choose between cornbread and biscuits, this recipe brings them together! Try these as a side to chili or as the base for a breakfast sandwich.
Serves: 12Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy
Serves: 12
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 cup cold butter, cut into pieces
- 1⁄2 cup Hatch chiles, seeded and chopped
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup bacon, cooked and crumbled
- 1 cup buttermilk
Directions
- Heat oven to 425°F. Line baking sheet with parchment paper; set aside.
- In a large bowl whisk together flour, cornmeal, baking powder, sugar and salt. Cut butter into flour mixture until it resembles coarse crumbs. Add chiles, cheese and bacon, mixing to combine. Add buttermilk, stirring with a fork until just combined.
- Turn dough out on floured surface; knead a few times before patting into a rectangle about ¾” thick. Cut into biscuits with a floured 2½” round cutter. Cut straight down without twisting cutter to get best rise.
- Transfer to a baking sheet; bake 10-12 minutes until bottoms are golden brown. Serve warm.
Serves: 12
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 cup cold butter, cut into pieces
- 1⁄2 cup Hatch chiles, seeded and chopped
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup bacon, cooked and crumbled
- 1 cup buttermilk
Directions
- Heat oven to 425°F. Line baking sheet with parchment paper; set aside.
- In a large bowl whisk together flour, cornmeal, baking powder, sugar and salt. Cut butter into flour mixture until it resembles coarse crumbs. Add chiles, cheese and bacon, mixing to combine. Add buttermilk, stirring with a fork until just combined.
- Turn dough out on floured surface; knead a few times before patting into a rectangle about ¾” thick. Cut into biscuits with a floured 2½” round cutter. Cut straight down without twisting cutter to get best rise.
- Transfer to a baking sheet; bake 10-12 minutes until bottoms are golden brown. Serve warm.
| Amount per serving | |
|---|---|
| Sodium | 370mg |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Protein | 6g |
| Cholesterol | 35mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Calories | 180 |