Baked Cheddar Poblano Biscuits
- Prep time15 mins
- Cook time15 mins
- Serves6 – 8
Take your biscuit game to the next level with the spicy, cheesy and downright delicious biscuits. These homemade biscuits are mixed with cheddar, spiced with poblano peppers and baked over pecan.
- 2 cups ALL-PURPOSE FLOUR
- 1-1/2 tsp BAKING POWDER
- 1/4 tsp BAKING SODA
- 1 tsp SALT
- 1 POBLANO PEPPER, DESEEDED & CHOPPED
- 1 cup SHREDDED CHEDDAR CHEESE
- 5 tbsp COLD UNSALTED BUTTER, CUT INTO 1 TBSP SECTIONS
- 1 cup COLD BUTTERMILK
- 1 EGG BEATEN WITH 1 TBSP WATER
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine flour, baking powder, baking soda, salt, poblano peppers and the cheddar cheese in the bowl of a food processor. Pulse to combine.
Add the pieces of butter into the food processor and pulse until the butter is the size of peas.
Add buttermilk to the flour mixture and mix just until combined.
Dump the contents out onto a lightly floured surface and knead just until it comes together. Roll out the dough until it is 1″ thick.
Using a biscuit cutter, cut as many rounds as you can and place on a sheet tray lined with parchment paper. Combine the scraps, roll again, and cut again being careful not to overwork or warm the dough.
Brush the tops with the egg wash and sprinkle with a little bit of cheddar.
Place the sheet tray in the grill and cook for 15-20 minutes until the tops are browned and biscuits are cooked through. Enjoy!
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