Green Chile Cheddar Butter Swimming Biscuits Recipe

There’s nothing quite like digging into a pan of warm, cheesy Green Chile Cheddar Butter Swimming Biscuits! Fluffy and golden, dotted with vibrant green chiles and loaded with melty sharp cheddar, these biscuits come out of the oven luxuriously buttery and crisp on the bottom. This is the kind of easy, crowd-pleasing recipe that transforms even an ordinary meal into something to remember.

Ingredients You’ll Need

These Green Chile Cheddar Butter Swimming Biscuits come together with everyday ingredients, each one playing a starring role in how tender, flavorful, and golden the finished biscuits turn out. Here’s what you’ll need, plus a few handy tips for biscuit bliss in every bite.

• Unsalted Butter: The foundation of these swimming biscuits, ensuring buttery flavor throughout and that signature crispy base. Always melt it fresh before baking!
• All-Purpose Flour: Gives the biscuits their tender crumb and a little bit of structure for that satisfying height.
• Baking Powder: The secret to lifting these biscuits high and keeping them light — don’t skimp on this!
• Onion Powder: Adds a mellow, savory warmth that pairs beautifully with the cheddar and chiles.
• Garlic Powder: Because every good biscuit deserves that whisper of garlicky aroma.
• Salt: Essential for balancing all the cheesy, buttery richness and waking up every flavor note.
• Cheddar Cheese (thick shredded, sharp): Tillamook Farm Style Sharp Cheddar is my go-to for bold flavor and gooey, cheesy pockets; any sharp cheddar works well.
• Buttermilk: The acidity of buttermilk helps create tender, fluffy biscuits and adds a subtle tang you’ll love.
• Canned Green Chile (4 to 4.5 oz): Mild, flavorful, and conveniently ready to use. They bring just the right touch of Southwestern personality.

Variations

One of the joys of Green Chile Cheddar Butter Swimming Biscuits is how easily they adapt to your cravings or pantry lineup. Give these simple swaps and custom twists a try—there are plenty of delicious directions to take them!

• Spicy Kick: Swap in hot canned green chiles or even diced pickled jalapeños for extra heat.
• Herby Upgrade: Toss in a handful of chopped fresh chives or cilantro to brighten up the biscuit dough.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend—just make sure your baking powder is gluten-free as well.
• Cheese Swap: Mix in pepper jack, Monterey Jack, or smoked gouda for a flavor twist and gorgeous meltiness.

How to Make Green Chile Cheddar Butter Swimming Biscuits

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to a hot 450°F — that high temperature is key for getting those biscuits puffy with crispy edges. Choose a sturdy 9×9-inch baking dish with high sides to keep all that glorious butter from bubbling over. If you’re worried about overflow, pop a baking sheet underneath as an extra safeguard.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, baking powder, salt, garlic powder, and onion powder until well combined. This step evenly distributes your leavening and ensures every biscuit rises tall and even, with savory flavor notes in every bite.

Step 3: Add the Cheese and Chiles

Add your shredded cheddar right into the flour mixture, tossing it gently with a silicone spatula. Then fold in the drained green chiles so the cheese and chiles are well scattered throughout the dry mix—basically, every piece of dough should get a little bit of everything.

Step 4: Stir in Buttermilk

Pour in your buttermilk and stir with your spatula until just combined. Don’t overmix! It’s absolutely fine if your dough feels a bit shaggy; that unfinished look is part of the biscuit charm and keeps them ultra-tender inside.

Step 5: Melt and Add Butter

Melt the full stick of butter (8 tablespoons) in a microwave-safe bowl. As soon as it’s wonderfully liquid and aromatic, pour all the butter right into the bottom of your prepared baking dish, tipping it so every corner is slicked with buttery goodness.

Step 6: Spread the Dough and Score

Gently turn your biscuit dough into the buttery pan. With your spatula, ease it into an even layer—it doesn’t have to be perfect! Before baking, use your spatula or knife to roughly cut the dough into 9 equal squares, which helps each biscuit rise and separate in the oven.

Step 7: Bake and Let Rest

Slide the dish onto the center rack and bake for 30–35 minutes, until the top is gloriously golden brown and crisp at the edges. Once out of the oven, let them rest for up to 5 minutes so the biscuits can soak up that rich, flavorful butter underneath. Then, slice, serve, and enjoy every melty-cheesy bite!

How to Serve Green Chile Cheddar Butter Swimming Biscuits

Garnishes

Scatter a little extra chopped green chile or sliced scallions over the top just before serving to drive home that Southwestern flair. If you’re feeling fancy, a sprinkle of flaky sea salt right out of the oven takes these biscuits to the next level.

Side Dishes

Pair your Green Chile Cheddar Butter Swimming Biscuits with scrambled eggs for a stellar brunch, or serve alongside chili, creamy tomato soup, or even grilled steak. Their cheesy richness also makes them a knockout sidekick for smoked meats and barbecue plates.

Creative Ways to Present

Cut the biscuits into bite-sized squares and stack them as sliders with pulled pork or spiced chicken for a Southern-inspired appetizer, or top each square with a poached egg and a drizzle of queso for a decadent brunch treat. They also wow as the base for mini biscuit breakfast sandwiches!

Make Ahead and Storage

Storing Leftovers

Any leftover Green Chile Cheddar Butter Swimming Biscuits can be stored in an airtight container in the refrigerator for up to 3 or 4 days. The flavors deepen as they sit, making for an irresistible quick snack or side all week long.

Freezing

To freeze, wrap biscuits individually in plastic wrap, then place in a freezer bag. They’ll keep beautifully for up to 3 months. Thaw overnight in the fridge for best results, ready to rescue any last-minute meal or craving.

Reheating

For that just-baked magic, reheat the biscuits in a 325°F oven (covered with foil to prevent over-browning) for about 10 minutes, or until warmed through. You can also zap one or two squares in the microwave, but a few minutes in the oven revives that dreamy, crisp bottom!

FAQs

Final Thoughts

If you’re looking for a wow-worthy, dependable crowd-pleaser, Green Chile Cheddar Butter Swimming Biscuits are absolutely it. I can’t wait for you to slice into those buttery, golden squares and experience the melty cheddar, gentle green chile kick, and pillowy crumb—all in one dreamy bite. Give them a try and watch these disappear in record time!

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