Hatch Chile Cheddar Bacon Cornbread Biscuits

Hatch Chile Cheddar Bacon Cornbread Biscuits
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Because you shouldn’t have to choose between cornbread and biscuits, this recipe brings them together! Try these as a side to chili or as the base for a breakfast sandwich.


  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 4 tsp. baking powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • ½ cup cold butter, cut into pieces
  • ½ cup Hatch chiles, seeded and chopped
  • ½ cup shredded cheddar cheese
  • ½ bacon, cooked and crumbled
  • 1 cup buttermilk


  1. Heat oven to 425°F. Line baking sheet with parchment paper; set aside.
  2. In a large bowl whisk together flour, cornmeal, baking powder, sugar and salt. Cut butter into flour mixture until it resembles coarse crumbs. Add chiles, cheese and bacon, mixing to combine. Add buttermilk, stirring with a fork until just combined.
  3. Turn dough out on floured surface; knead a few times before patting into a rectangle about ¾” thick. Cut into biscuits with a floured 2½” round cutter. Cut straight down without twisting cutter to get best rise.
  4. Transfer to a baking sheet; bake 10-12 minutes until bottoms are golden brown. Serve warm.
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