1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, frozen and grated
2 medium hatch chile, fire roasted, peeled, seeded and diced
4 ounces shredded sharp cheddar cheese
2/3 cup buttermilk
1/4 cup (1/2 stick) salted butter, melted and cooled
Place flour, baking powder and salt into a large mixing bowl and whisk together. Gently fold in the cold, grated butter and cut into the mixture until it resembles a course meal. Fold in chiles and cheese until just incorporated. Refrigerate mixture for 30 minutes. Remove mixture from the refrigerator and stir in buttermilk. Turn the dough onto a clean and lightly floured surface and gently knead until it just comes together and no dry spots remain. Using a rolling pin, roll the dough until 1/2 inch thick and trifold. Roll the dough until 1/2 inch thick and trifold the other direction. Repeat rolling and tri-folding four more times and on the last roll out allow dough to be 3/4 to 1 inch thick . Using a clean 2 1/2 inch circle cutter, cut biscuits from the dough, making sure not to twist as you cut into the dough with the cutter (doing so will smash the flaky layers). Gently push the scraps together and roll out and trifold twice, before cutting out more biscuits. Place biscuits on to a baking sheet, lined with parchment, about 3/4 inch apart and refrigerate for 30 minutes. Preheat oven to 400˚F. Remove biscuits from refrigerator and bake for 12 minutes. Remove biscuits from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue to bake for another 5 to 8 minutes or until golden brown. Remove biscuits from oven and transfer to a cooling rack. Allow biscuits to cool for about 10 minutes before serving warm. Biscuits go great with butter and honey.