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Home » Bread & Biscuits » Green Chile Cheddar Butter Swimming Biscuits

Green Chile Cheddar Butter Swimming Biscuits

Published: Jun 16, 2020 · Modified: Sep 3, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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

Hand opening a green chile cheddar butter swimming biscuit and a square pan of the biscuits in the background

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
Green Chile Cheddar Swimming Biscuits in a square white pan with 2 handles on the size.

Ingredients

Butter Swimming Green Chile Cheddar Biscuits Ingredient Photos. There are 5 photo grids and each ingredient is labeled with red uppercase text with a thin black outline.

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

Side by side photos. A number is in the upper left corner with white text with a black outline. The left '1' shows flour in a large mixing bowl with a whisk. The right '2' shows thick cut cheese being mixed with dry ingredients in a large steel mixing bowl with a red silicone spatula.
  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.
Side by side photos. A number is in the upper left corner with white text with a black outline. The left '3' shows a biscuit dough with cheese and green chili in a large steel bowl with a red silicone spatula. The right '4' a square baking pan with melted butter at the bottom.
  1. Next, add in buttermilk and green chiles and stir with silicone spatula until just combined.
  2. 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.
Side by side photos. A number is in the upper left corner with white text with a black outline. The left '5' shows the biscuit dough on top of the butter in a square baking dish. The right '6' shows the same dish with the dough cut into 9 even squares.
  1. Turn biscuit dough into the baking dish on top of butter. Using a spatula or small offset spatula and spread dough evenly.
  2. Roughly cut the dough into 9 even squares.
Side by side photos. A number is in the upper left corner with white text with a black outline. The left '7' shows biscuit dough in the square baking dish in the oven. The right '8' shows baked biscuits in a square white baking dish.
  1. Bake for 30-35 minutes or until top is golden brown.
  2. 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. 
A green chile cheddar butter swimming biscuit being lifted out of a square baking pan by a small spatula

Recipe FAQs

Can I melt butter before the oven pre-heats or before making the batter?

I recommend melting butter after you've made the batter and the oven is fully pre-heated. You want this butter nice and liquid-y so that it spreads all around the biscuits and sometimes if you are making your batter the butter can harden into a solid while waiting.

What kind of cheese should I use for this recipe?

Use High Quality Cheese! What makes these biscuits so amazing is the cheese! I recommend Tillamook Thick Cut or hand shredding your own for this recipe. Most grocery story cheese doesn't melt well in the oven which is why I don't recommend it for this recipe.

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.

You Might Also Like

  • Korean Inspired Everything Cheesy Garlic Pretzel Bread
  • Cheesy Jalapeño Bacon Butter Swimming Biscuits

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Hand opening a green chile cheddar biscuit and a square pan of the biscuits in the background

Green Chile Cheddar Butter Swimming Biscuits

Mara
Homemade biscuits made easy? Yes, please! But, these aren't your normal biscuits, no, no, no. These are Green Chile Cheddar Biscuits that have been baked in a pool of butter...AND no kneading, no freezing butter, no biscuit cutters. Have biscuits in under an hour, that are soft on the inside and with a crispy butter baked bottom. Each bite is filled with cheesy, spicy, buttery goodness!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Resting Time 5 mins
Total Time 50 mins
Course Side Dish, Snack
Servings 9 Biscuits
Calories 356 kcal

Ingredients
  

  • 8 tablespoons unsalted butter
  • 2.5 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoons salt
  • 2 cups cheddar cheese, thick and shredded I used Tillamook's Sharp Cheddar (Farm Style)
  • 1.5 cups buttermilk
  • 1 4-4.5 ounces canned green chile

Instructions
 

  • 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.
  • Add cheese to the flour and mix with silicone spatula until cheese is evenly distributed.
  • Next, add in buttermilk and green chiles and stir with silicone spatula until just combined.
  • 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.
  • Turn biscuit dough into the baking dish on top of butter. Using a spatula or small offset spatula and spread dough evenly.
  • Roughly cut the dough into 9 even squares.
  • Bake for 30-35 minutes or until top is golden brown.
  • 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!**

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
*Make sure the pan you use has high walls to make sure the butter does not overflow out into the oven. You can place a sheet underneath to catch any overflowing butter.
**Use a small metal spatula to remove biscuits. The butter and cheese create a delicious crispy bottom to the biscuits and a metal spatula will help make sure it stays intact. Use something similar to this. 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 9biscuits | Calories: 356kcal | Carbohydrates: 31g | Protein: 12g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 690mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 2mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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