- 1 to 2 ‘Anaheim’ chile peppers
- 1¼ cup (5½ ounces) unbleached all-purpose flour, plus more for rolling
- 1 cup (4½ ounces) amaranth flour
- ¾ cup (4 ounces) fine yellow cornmeal
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup (4 ounces) cold unsalted butter, diced
- ⅓ cup (1½ ounces) finely grated sharp Cheddar cheese
- 1 cup buttermilk
1. Set an oven rack 4 inches below the broiling element and preheat the broiler. Place the chiles on a small pan and broil until they are blackened all over, turning occasionally with tongs. Remove the chiles from the oven, and when cool enough to handle, scrape off the blackened skins. Remove and discard the seeds and stems. Chop the chile flesh roughly and set aside.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the all-purpose flour, amaranth flour, cornmeal, baking powder, sugar, salt, and baking soda in a food processor. Add the butter and pulse until the mixture resembles peas, 15 to 20 pulses. Turn the flour mixture into a large bowl. Add the cheese, buttermilk, and green chiles, and stir with a rubber spatula until the mixture just comes together.
3. Turn the dough out onto a floured work surface and knead a few times to bring the dough together; do not overwork the dough. Dust the work surface with more flour, if necessary, and pat the dough out gently until it is 1 inch thick. Using a 2½-inch round cutter, cut the dough into rounds and transfer the biscuits to the baking sheet. Gently pat out any scraps, cut out more biscuits, and place them on the baking sheet. Bake until the biscuits are golden brown, 15 to 20 minutes.
Makes 8 biscuits
Photo by Albert Elbilia
Originally published in Organic Gardening magazine, December 2013/January 2014