Cheesy Poblano Drop Biscuits

I know, I know it’s about time these cheesy pillows of perfection made it onto the blog! If you’ve been following me on Instagram for a while, you’ve seen these already. I created them last summer on Good Things Utah and I am so proud of them! GTU asked me to make something “southern” and my mind immediately went to biscuits. I had to add a little Texas twist and my Cheesy Poblano Drop Biscuits were formed. Watch me make them here!

The “hardest” part of making these is roasting the pepper but I promise it’s so easy. Don’t let it intimidate you. Do it once and you’ll be a pro! Make sure to really char them because it will make it easier to get the skin off. Also, they are not spicy! That’s one of the reasons you see poblano peppers in many of my dishes. They are only slightly spicy with a natural smokiness. They add SO much flavor without the overwhelming spice that a jalapeno or serrano can add.

These biscuits go with just about anything! Serve them with chili, with breakfast, or a side dish at a BBQ. I made them recently and served cream sausage gravy over the top. It was next level! I don’t think I’ll ever be able to make plain biscuits and gravy after having that.

Servings: Makes 15 biscuits
Difficulty: moderate
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Ingredients

2 C all-purpose flour
1 TB baking powder
2 TB sugar
½ tsp kosher salt
½ C melted butter plus 2 TB melted butter, divided
1 C milk (whole milk preferred)
1 poblano pepper, roasted and finely diced
1 TB olive oil
1 small yellow or sweet onion, finely diced
1 C shredded Colby jack cheese

Directions

Roast poblano pepper by placing on a baking sheet under the broiler. Rotate the pepper every few minutes until all sides are blistered and blackened. Immediately place the pepper in a bowl and cover tightly with plastic wrap. Leave for 15-20 minutes to steam. Turn off broiler and preheat oven to 450. (Can also be roasted on a hot grill or open flame)

While the pepper is steaming, add oil to a small skillet and heat to medium high. Place diced onion in skillet and cook until onions are browned then set aside.

Peel skin off of pepper by scraping with the sharp edge of a knife then remove stem and seeds. Finely dice the pepper and set aside.

Mix together flour, baking powder, sugar, and salt. Add ½ C melted butter and milk. Stir until just moistened.

Fold in peppers, onions, and shredded cheese, being careful not to over mix.

Immediately drop by heaping tablespoons onto baking sheet (silicone baking mat preferred). Brush tops with remaining melted butter.

Bake for 10-12 minutes or until edges turn to golden brown. Makes 15 biscuits.

*Note: These do not spread much so you should be able to fit all 15 on one large baking sheet.

Cheesy Poblano Drop Biscuits