We brought some Texas charm into the kitchen! Charlotte Hancy joined us to share her recipe for Cheesy Poblano Drop Biscuits!

Cheesy Poblano Drop Biscuits

Makes 15 biscuts.

  • 2 C all-purpose flour
  • 1 TB baking powder
  • 2 TB sugar
  • ½ tsp kosher salt
  • ½ C melted butter plus 2 TB melted butter, divided
  • 1 C milk (whole milk preferred)
  • 1 poblano pepper, roasted and finely diced
  • 1 TB olive oil
  • 1 small yellow or sweet onion, finely diced
  • 1 C shredded Colby jack cheese


  1. Roast poblano pepper by placing on a baking sheet under the broiler.
  2. Rotate the pepper every few minutes until all sides are blistered and blackened.  
  3. Immediately place the pepper in a bowl and cover tightly with plastic wrap. Leave for 15-20 minutes to steam.
  4. Turn off broiler and preheat oven to 450. (Can also be roasted on a hot grill or open flame)
  5. While the pepper is steaming, add oil to a small skillet and heat to medium high.
  6. Place diced onion in skillet and cook until onions are browned then set aside.
  7. Peel skin off of the pepper then remove stem and seeds.
  8. Finely dice the pepper and set aside. 
  9. Mix together flour, baking powder, sugar, and salt. 
  10. Add ½ C melted butter and milk.  Stir until just moistened. 
  11. Fold in peppers, onions, and shredded cheese being careful not to over mix.
  12. Immediately drop by heaping tablespoons onto baking sheet (silicone baking mat preferred).  
  13. Brush tops with remaining melted butter.
  14. Bake for 10-12 minutes or until edges turn to golden brown.  
  15. Enjoy!

For more Texan recipes follow her on Instagram @texastasteinutah!