Green Chile Cheddar Butter Swimming Biscuits

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

Green Chile Cheddar Butter Swimming Biscuits

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!

Course Side Dish, Snack

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings Biscuits

Calories 356kcal

Author Mara

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