Cheese and Green Chiles Biscuits

**Cheese and Green Chiles Biscuits** is the nineteenth recipe featured in Cinnamon Roll Murder

Preheat oven to 425 degrees F., rack in the middle position.

## Ingredients

* 3 and 1/2 cups all purpose flour ***(pack it down in the cup when you measure it)***
* 1 teaspoon salt
* 2 teaspoons cream of tartar ***(this is important)***
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 cup salted softened butter ***(1 stick, 4 ounces, 1/4 pound)*** \*\*\* **(See Hannah's 1st Note)**
* 1 cup shredded sharp cheddar cheese
* 1 (4 ounces) can diced green chiles; drained and patted dry with a paper towel ***(I used Ortega Diced Green Chiles)***
* 2 large eggs, beaten ***(just whip them up in a glass with a fork)***
* 1 cup sour cream ***(8 ounces)***
* 1/2 cup whole milk
* 1/2 cup shredded cheddar cheese ***(for sprinkling)***

### FIRST STEP

* Use a medium-size mixing bowl to combine the flour, salt, cream of tartar, baking powder, and baking soda. Stir them all up together. Cut in the salted butter just as you would for pie crust dough.

**\*\*\*Hannah's 1st Note: If you have a food processor, you can use it for the first step. Cut 1/2 cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.**

### SECOND STEP

* Stir in the 1 cup of shredded cheddar cheese and the drained, chopped green chilies. Mix everything up thoroughly.
* Add the beaten eggs and the sour cream, in that order. Mix everything all up together.
* Add the milk and stir until everything is thoroughly combined.

### THIRD STEP

* Drop the biscuits by Tablespoonfuls onto **ungreased** baking sheets, 12 biscuits to a sheet.

**Hannah's 2nd Note: I use an air-bake cookie sheet lined with parchment paper when I bake these. I measured the cookie sheet and it's 14 inches by 15 and 1/2 inches. It works perfectly for 12 large biscuits. If you want smaller biscuits, use 2 cookie sheets and make your biscuits smaller. If you have only one oven, bake one sheet on the upper rack and the other sheet on the lower rack, switching places halfway through the baking time.**

* Once the biscuits are on the baking sheet ***(or sheets if you decided to use two)*** you can wet your fingers with a little water and shape them if you like. ***(I leave mine slightly irregular so everyone knows they're homemade.)***

### FOURTH STEP

* Sprinkle the tops of the biscuits with the 1/2 cup of shredded cheese.
* Bake the biscuits at 425 degrees F. for 12-14 minutes, or until they’re golden brown on top. For 2 sheets of smaller biscuits, reduce the baking time to 10-12 minutes. They’re done when they’re golden brown on top.
* Cool the biscuits for at least five minutes on the cookie sheet, and then remove them to a wire rack. Let them cool for at least another 2 minutes before you serve them. ***(I place mine in a towel-lined basket so they stay warm.)***

Yield:  Makes 12 large Cheese And Green Chiles Biscuits, or 18  to 24 smaller biscuits that are equally delicious.

**Hannah's 3rd Note: When I make these for Mike, he really likes them with diced Jalapenos instead of green chiles. He takes the leftovers home and eats them for breakfast. He says eating something spicy for breakfast really perks him up. He's the only man I know who carries around a bottle of "Slap Ya Mama" Cajun pepper sauce in his Winnetka County cruiser to sprinkle on his scrambled eggs when he goes out for breakfast.**

**Hannah's 4th Note: If there are any leftovers that Mike doesn't get, they're wonderful to use for sandwiches. Just split them in half lengthwise, slather them with mayonnaise, and put some sliced lunch meat in the center. Cheese And Green Chiles Biscuits will make an ordinary sandwich into a special treat.**