Green Chile Cheddar Biscuits

Green Chile Cheddar Biscuits

Happy Thursday everyone! Today, I decided to revisit an older recipe that I made almost a year ago… how time flies! I am still trying to recover from the damage caused by loosing my domain name, and it’s been sucking up a lot of time and emotional energy. However, this gives me the perfect excuse to bake, and the smell of bread filling my house isto die for. 

These biscuits are bursting with sharp cheddar and hints of spicy green chiles. Light and airy, with a crust of gooey melted cheese, these biscuits are a perfect side or snack with a southwest twist!

These are a variation of myBasic Biscuits, packed with flavor that comes straight from my Arizona kitchen. They aren’t overpowering and aren’t too hot, delicately balancing bold cheddar cheese and fiery green chiles to create a truly delicious biscuit!

 Green Chile Cheddar Biscuits

Serves 6                 Serving Size: 1 large biscuit                  Calories/Serving: 167


  • 3/4c. all-purpose flour
  • 1/4c. whole-wheat flour
  • 1/4c. light margarine 
  • 1/2tbl. baking powder
  • 1/8tsp. baking soda
  • 1/4tsp salt
  • 1/2tsp honey
  • 1/2c. nonfat plain yogurt
  • 3/4c. (3oz) finely shredded sharp 2% cheddar cheese, divided
  • 2 tablespoons diced green chiles, from the can, juices drained a bit
  • cooking spray


  1. Preheat the oven to 425 degrees.
  2. In a medium-sized bowl, combine the flours, baking powder, baking
    soda, and salt. Cut the margarine into the mixture a little bit at a
    time until the mixture is coarse.
  3. Add the honey and yogurt into the dry ingredients, mixing until nice
    and moist. The resulting mixture should be a little bit sticky, but not
    incredibly so.  Add in 2 tablespoons of the chile, and 1/2c. plus 2 tablespoons sharp cheddar.
  4. Coat a medium baking sheet with cooking spray. Divide the mixture
    into 6, making each 1/6 a biscuit dollop (I divide my mixture in half,
    and then take that half and split it into 3). Make sure to space them apart, as
    the biscuits expand a lot during cooking.
  5. Gently press down on the biscuits with the back of a spoon so they look prettier in the end with a smoother top.
  6. Take remaining 2 tablespoons cheese and divide evenly among biscuit tops.
  7. Bake in the oven for 16-19 minutes (or until cheese is melted and golden, and a
    toothpick inserted into the center of a biscuit comes out completely clean).

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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