Homemade biscuits are a comfort food that’s typically a fall/winter favorite, but you can truly enjoy these chili cheese biscuits any time of the year. These would be perfect for an Easter charcuterie board to spice up the traditional buttermilk biscuit, or as a side to a big bowl of homemade chili.
2 cups self-rising flour, plus more for dusting
5 tbsp butter: 4 tbsp cut into small cubes, at room temperature, and 1 tbsp, melted
1/4 cup cream cheese, at room temperature
3/4 cup whole buttermilk
2 tsp Mendocino Spices Light Chile Powder
1/2 tsp Mendocino Spices Ground Ancho Chile
1/2 tsp Mendocino Spices Ground Chile Chipotle
3/4 cup cheddar
1/4 cup pepper jack cheese
1 green onion finely chopped
1. Preheat oven to 500 degrees F.
2. Pour the flour and Mendocino Spices into a large bowl and whisk until evenly combined.
3. Incorporate the cubed butter into the dry mix using your fingers. Then add the cream cheese, cheddar, pepper jack, and green onions until the mixture resembles cottage cheese. Loose flour and a chunky texture is okay!
4. Make a well in the center of the bowl and pour buttermilk in the formed well.
5. Again, using your hands, mix the flour into the buttermilk. The texture will be wet and messy.
6. Sprinkle a generous amount of flour on top of the dough. Run a rubber spatula around the bowl, creating separation between the dough and the bowl and add more flour around the creases.
7. Generously flour a clean work surface and dump the dough onto the surface. Flour the top of the dough and the rolling pin.
8. Roll the dough until it’s about 1/2″ thick. Be sure not to overwork your dough!
9. Cut into squares or cut into dough with a two inch round biscuit cutter dusting with flour as needed.
10. Transfer biscuits to a shallow pan or cast-iron skillet with the sides touching.
11. Brush the tops of the biscuits with melted butter and place in the oven on the middle rack. Immediately reduce heat to 450 degrees F.
12. Bake 15-18 minutes, rotating the pan 180 degrees in the middle of baking.