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.
|2 Cup||all-purpose flour|
|1 1/2 Teaspoon||baking powder|
|1/4 Teaspoon||baking soda|
|1 Whole||Poblano Pepper, seeded and diced|
|1 Cup||shredded cheddar cheese|
|1||egg, beaten with 1 tablespoon water|
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Combine flour, baking powder, baking soda, salt, poblano peppers, and the cheddar cheese in the bowl of a food processor. Pulse to combine.
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
Add the pieces of butter into the food processor and pulse until the butter is the size of peas.
5 Tablespoon butter
Add buttermilk to the flour mixture and mix just until combined.
1 Cup buttermilk
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.
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.
Brush the tops with the egg wash and sprinkle with a little bit of cheddar.
1 egg, beaten with 1 tablespoon water
Place the sheet tray in the grill and cook for 15-20 minutes until the tops are browned and biscuits are cooked through. Enjoy!
450 ˚F / 232 ˚C
In order to add notes for this recipe, you must log in or create an account.