These easy and delicious New Mexico-style biscuits are loaded up with with Hatch chile and cheddar cheese. This recipe makes about 12 biscuits, and is perfect for a breakfast on the bosque, or a picnic on the mesa.

![](https://cdn.steemitimages.com/DQmR6pMcPwHugTMnKYVEQ9CRg8rtAv7woccCi7NQbFJ1F2x/image.png)


**Ingredients**

 - 2 cups of flour
 - 2 teaspoons baking powder
 - ½ teaspoon baking soda
 - 1 tablespoon sugar
 - ½ teaspoon salt
 - 1 pinch cayenne pepper
 - 6 tablespoons butter -  grated & cold
 - 8 oz. cheddar cheese - grated
 - 2 Hatch chile peppers- roasted, peeled, seeded & chopped
 - 1⅓ cups buttermilk

![](https://cdn.steemitimages.com/DQmNxeGr9ogjDsMycbzepmf1ftmLb5mTx7RUnk1ay4LGj4r/image.png)

**Instructions**
Preheat the oven to 425 and ready a baking pan with parchment paper or cooking spray. Whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper in a large mixing bowl. Add the grated butter and whisk briskly until the mixture is thoroughly combined. Next, stir in the cheese. Finally, carefully mix in the Hatch chile and buttermilk, until only just combined. Drop about 1/4 cup of batter per biscuit onto your pan, and bake for 12-14 minutes.

![](https://cdn.steemitimages.com/DQmb2Toy93VF6kxXn3hFeXuebnb1KBp48NUkN3xXt9e3rFE/image.png)