Chile Cheddar Shortcakes

Chili Cheddar Shortcakes



  • 1 1/2 cups all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into bits
  • 1/4 pound sharp cheddar, grated coarse (about 1 1/2 cups)
  • 2 Hatch green chiles (Anaheim), seeded and minced
  • 1 cup sour cream


Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. Add the butter and blend with a pastry tool or fork until the mixture resembles coarse meal. Stir in the cheddar and the chiles, then add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F oven for 15 to 17 minutes, or until they are golden.

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