I’m not usually a biscuits and gravy person, but when it comes to Hatch chiles, I make exceptions. As the Hatch Chile season begins to wind down, there’s just a couple of weeks left, it’s time to grab your last few tastes of freshly roasted green chile. The folks at Melissa’s Produce sent me a couple of pounds of chiles to play with and this long weekend called for Biscuits and Green Chile Gravy.
I love a good masa biscuit, but this time I opted to tweak our go-to biscuit recipe from Mark Bittman’s How to Cook Everything. You should get 9 biscuits from the dough, enough to serve 4. Or, use which ever one you love best.
To keep the green chile love going all year long, the folks at Melissa’s Produce have provided me with a prize pack to give to one winner, including a copy of their Hatch Chile Cookbook, a Hatch Chile powder shaker (it’s great in posole and picadillo year round!) and a jar of Melissa’s Hatch Salsa. To enter, visit @dailywaffle on Instagram. US only, 18 and up. Contest runs through Tuesday, September 11, 2018 at 12:00 a.m. PT. Read the full giveaway rules.
Biscuits and Hatch Chile Gravy
Ingredients
- Biscuits
- 1 1/2 c. all-purpose flour
- 1/2 c. Bob's Red Mill Masa Harina
- 4 T. cold unsalted butter, cubed
- 3 t. baking powder
- 1 t. baking soda
- 1 t. kosher salt
- 7/8 cup plain yogurt (not Greek - I use Trader Joe's French Village plain)
- 1 T. shortening
- 1/2 c. finely chopped onion
- 2 T. all purpose flour
- 1 generous cup of green chiles, roasted, seeded and diced
- 1 poblano chile, roasted, seeded and diced
- 1/4 t. garlic powder
- 1 c. water
- 1/2 t. kosher salt
- 2 T. half-and-half
- 1/4 c. cilantro, chopped (to garnish)
Instructions
Preheat oven to 450F. Line a baking sheet with parchment and set aside.
To make the biscuits, in a large bowl, whisk together flour, masa harina, baking powder, baking soda and salt. Put the flour mixture into the work bowl of a food processor and add the butter. Pulse 8-10 times, until the butter is roughly pea sized.
Put the flour/butter mixture back into the large bowl and stir in the yogurt, just until combined. Knead in the bowl to integrate any remaining flour. Dust your work surface with flour. Turn the dough out onto the work surface and gently pat into a 1-inch round. Cut out biscuits with a 2 or 2.5 inch biscuit cutter, as close together as possible. Gently reshape the dough as needed. You should get 8 biscuits plus one goofy biscuit.
Place the biscuits shoulder-to-shoulder on the baking sheet and bake for 9-11 minutes, until the tops are nicely browned.
To make the green chile gravy, heat a 3 qt. sauce pan over medium. Melt the shortening, then add the onions. Cook for 2-3 minutes until translucent. Add the flour and cook for 1-2 minutes until the flouriness is cooked away.
Add the chiles, garlic powder, water and salt. Bring to a boil and cook for 1-2 minutes, or until just beginning to thicken. Puree half of the mixture in the food processor. Add it back to the pan, bring it back to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
Turn off the heat and stir in the half-and-half.
To serve, split 2 biscuits (per serving) in half and spoon over ~1/2 c. of gravy. Garnish with cilantro, if desired.
Notes
Biscuits adapted from Mark Bittman's How to Cook Everything. Green Chile sauce adapted from Cocinas de New Mexico (site no longer exists as of 2018).
