Baked Cheddar Poblano Biscuits
By Traeger Kitchen
Take your biscuit game to the next level with the spicy, cheesy and downright delicious biscuits. These homemade biscuits are mixed with cheddar, spiced with poblano peppers and baked over pecan.
Prep Time
15 Minutes
Cook Time
20 Minutes
Pellets
Pecan
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Cup | all-purpose flour |
| 1 1/2 Teaspoon | baking powder |
| 1/4 Teaspoon | baking soda |
| 1 Teaspoon | salt |
| 1 Whole | Poblano Pepper, seeded and diced |
| 1 Cup | shredded cheddar cheese |
| 5 Tablespoon | butter |
| 1 Cup | buttermilk |
| 1 | egg, beaten with 1 tablespoon water |
Step
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
2
Combine flour, baking powder, baking soda, salt, poblano peppers, and the cheddar cheese in the bowl of a food processor. Pulse to combine.
3
Add the pieces of butter into the food processor and pulse until the butter is the size of peas.
4
Add buttermilk to the flour mixture and mix just until combined.
5
Dump the contents out onto a lightly floured surface and knead just until it comes together. Roll out the dough until it is 1" thick.
6
Using a biscuit cutter, cut as many rounds as you can and place on a sheet tray lined with parchment paper. Combine the scraps, roll again, and cut again being careful not to overwork or warm the dough.
7
Brush the tops with the egg wash and sprinkle with a little bit of cheddar.
8
Place the sheet tray in the grill and cook for 15-20 minutes until the tops are browned and biscuits are cooked through. Enjoy!
500 ˚F / 260 ˚C
00:20
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