Steps

• Step 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Combine flour, baking powder, baking soda, salt, poblano peppers, and the cheddar cheese in the bowl of a food processor. Pulse to combine.

  Ingredients

  • 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

• Step 3

  Add the pieces of butter into the food processor and pulse until the butter is the size of peas.

  Ingredients

  • 5 Tablespoon butter

• Step 4

  Add buttermilk to the flour mixture and mix just until combined.

  Ingredients

  • 1 Cup buttermilk

• Step 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.

• Step 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.

• Step 7

  Brush the tops with the egg wash and sprinkle with a little bit of cheddar.

  Ingredients

  • 1  egg, beaten with 1 tablespoon water

• Step 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!

  00:20

  450 ˚F / 232 ˚C