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