You guys, we are huge biscuit lovers in this house. My family would easily eat them everyday if they had the chance. Although a standard buttermilk biscuit is usually on the menu, I mixed it up a bit with these green chili and jack biscuits. They are even whole grain, which you know I love!!
Tillamook pepper jack is one of our favorite everyday cheeses. If you are fortunate enough to have access to Tillamook, you know what I am talking about.
Here is the ultimate power combo for green chili cheese anything. Cumin, green chilis, Tillamook pepper jack and ground black pepper (which did not make it into the photo.
Start with all your dry ingredients in the food processor. Pulse to mix.
Add in chilled butter chunks. Pulse only until the butter is in about pea sized chunks. I will only take a few seconds, it mixes quick.
Add in milk, green chilis and grated pepper jack cheese.
Pulse until all are combined, don’t over mix though. You need that butter to stay in chunks. It only takes a few seconds to mix it all in.
I like to use a portion scoop when I can for baking. It helps to keep an even size, which makes for more even baking.
Press it down slightly.
Bake until golden brown. Let me tell you, the smell in your house is going to be irresistible!
These don’t have tons of height to them as I pressed them down to begin with.
No matter, they are flaky and flavorful!!