Green Chile Cheddar Butter Swimming Biscuits

Green. Chile. Cheddar. Butter. Swimming. Biscuits. Do I need to say more?

Updated November 2020 with process photos, ingredient photos and more information. Updated February 2021 for a more detailed post with ingredient notes, expert tips, etc.

I beat you cant say "Green Chile Cheddar Butter Swimming Biscuits" 5 times fast without messing up. But, what I promise is you cannot mess up making these biscuits. They are incredibly easy to make and come together in 15 minutes tops. There's no need for a pastry cutter, chilling butter, or kneading needed. Instead, you'll have fluffy, buttery, salty, cheesy biscuits ready in an hour.

Now, forewarning, these are NOT traditional flaky biscuits. It's more similar to a southern buttermilk biscuit BUT is baked in a glorious pool of butter and made with green chile and cheddar cheese hence the name Green Chile Cheddar Butter Swimming Biscuits.

These are the biscuits you want with soup, chili, sloppy joes, and the next morning (if they last that long) as a breakfast sandwich or with your eggs and coffee. These are good to have during breakfast, brunch, lunch, dinner, and even as a snack. T Don't be surprised if you're reaching for another one once you finish your first. They are THAT GOOD! So good, that I made another type with cheese, bacon and jalapeno!

Why you'll love this recipe:

Not only is this recipe easy to make, but it has a:

• Soft, buttery, and fluffy inside
• A crusty cheesy bottom
• Delicious with soup and chili
• Use leftovers to make a seriously delicious breakfast sandwich!
• Addictingly good!
• So much cheese and buttery goodness

Ingredients

Ingredient Notes

• Flour: I use all-purpose flour. I have not tested this recipe with other flour substitutes.
• Salt: helps enhance the flavor or the biscuits. I use kosher or sea salt.
• Baking Powder: helps our biscuits rise and be fluffy.
• Buttermilk: gives us tanginess. Can use store bought butter or make buttermilk substitute. See the substitution note below.
• Garlic Powder + Onion Powder: gives our biscuits even more flavor
• Cheddar Cheese: thick cut works best for this recipe! Hand shred your own OR buy Tillamook's thick cut cheese
• Green Chiles: I use a small can of green chiles. I have not tried fresh green chiles for this recipe.
• Butter: we melt right before put it into the oven. The butter soaks into the biscuits making a truly indulgent and delicious biscuit. I use unsalted since there's salt in our biscuit recipe.

Step-by-Step Photos

1. Preheat oven to 450°F. Next, in a large bowl, combine all-purpose flour, salt, garlic powder, onion powder and baking powder. Whisk until combined.
2. Add cheese to the flour and mix with silicone spatula until cheese is evenly distributed.

3. Next, add in buttermilk and green chiles and stir with silicone spatula until just combined.
4. When oven is finished pre-heating, in a microwave safe bowl, melt butter for 1 minute or until completely melted. Then, pour hot melted butter in a 9x9* baking dish and swirl it around until it evenly coats the bottom of the pan.

5. Turn biscuit dough into the baking dish on top of butter. Using a spatula or small offset spatula and spread dough evenly.
6. Roughly cut the dough into 9 even squares.

7. Bake for 30-35 minutes or until top is golden brown.
8. Once you remove the biscuits from the oven. Let sit for up to 5 minutes, until butter is soaked into the biscuits. Serve and enjoy!**

Expert Tips

• Measure Flour Correctly! Don't just scoop flour out from the bag. It will usually weight much more than what you need. I have a small digital scale, I like to use when I measure flour. But you can also try using the spoon and level method to more accurately measure flour. Learn how to measure your flour properly here!
• Don’t Open the Oven Door: when you open the door, while your biscuits are baking, you're letting heat out and letting cool air into the oven. This can result in the biscuits baking unevenly so keep the doors closed and make sure oven light is to closely watch them.
• Get a Baking Dish with High Walls: this makes sure the butter does not overflow into the oven. You can also place a sheet pan on the rack underneath the biscuit to catch any overflowing butter.
• Use a Metal Spatula! The butter and cheese when baked creates the most amazing crusty bottom on the biscuits. A metal spatula helps make sure you can really get underneath the biscuits to ensure the delicious crispy bottom stays intact. Use something similar to this. 

Recipe FAQs

Substituions

• Buttermilk : In a bowl combined 1.5 tablespoons of lemon juice or white vinegar (NOT WHITE WINE VINEGAR) and mix it with 1.5 cups of milk (I used whole milk). Let it sit out for 10 minutes at room temperature until curds form.

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