Chili Cheese Biscuits




Biscuit ingredients:


2 cups all-purpose flour (plus more for dusting)

1-tablespoon baking powder

1-teaspoon sugar

1/2-teaspoon fine salt

7 1/2-tablespoons cold sliced Plugra butter

3/4-cup milk

1 cup sharp cheddar cheese

2 Anaheim chili

3 Serrano chili

1-tablespoon olive oil


To make the biscuits:


Individually skewer the peppers and hold them over an open flame until the skin blisters and turns black. When the peppers are completely charred on the outside place them in a paper bag and seal the bag. After approximately 10 minutes remove them from the bag and rub the burnt skin from the peppers. (Do not rinse in water. They will absorb the water.) Cut the peppers in half and remove the stem, seeds and rib membrane. (The more Serrano seeds you leave the hotter the biscuits.) Dice the Serranos into very small pieces and julienne the Anaheims to 1/4 inch. Place 1/2 tablespoon of butter and the oil into a small saute pan (The oil will keep the butter from burning) and lightly saute the peppers. Drain excess butter and oil and set aside to cool.


Preheat your Dutch oven with more than 20 coals on top (Or a standard oven to 400 degrees). Prior to cooking, line the Dutch oven or baking sheet with parchment paper.


In a large bowl, mix the flour, baking powder, sugar, and salt. Rub the butter into the flour 1-tablespoon at a time until it seemingly disappears. Gently stir small amounts of the milk into the flour mixture to make a loose, somewhat moist dough.


Lightly dust a cutting board with flour leaving a small ridge of flour on the side in case you need more. Turn the dough out onto the board. Pat the dough into a 1/2-inch thick rectangle. In the middle third spread half the chili and cheese. Fold one third of the dough over the filling as if you were folding a letter. Then spread the remaining chili and cheese onto the third you just folded, and cover with the remaining third of dough. Again pat the dough into a rectangle approximately 1/2 inch thick. Fold once again like a letter and pat into a rectangle approximately 3//4 inch thick. Use a 2 1/2-inch round cutter to make 6 biscuits, then combine the scraps of dough and cut 2 more biscuits. Place the biscuits into the oven.


In a Dutch oven cook the biscuits with 6 to 8 coals on the bottom and 14 to 20 coals on top. The amount will depend on the weather. Cook for 12 to 20 minutes depending on the weather and how hot the oven was after preheating. Check at 12 minutes if the oven was particularly hot after preheating. Biscuits are done when golden brown.


In a standard oven bake for 10 to 12 minutes until lightly browned. Cool on a rack for 5 minutes before serving.