8 Tbls. (1 stick) butter, melted and slightly cooled
1–2 Tbls. butter, melted to brush on top when baked
1 sm. can diced green chiles (drained)
1 C. shredded cheddar cheese
Preheat oven to 475 degrees. Line baking sheet with parchment or use a silpat liner.
In large mixing bowl, whisk together the dry ingredients.
In separate bowl (or larger measuring cup) combine chilled buttermilk and melted butter, stir to combine. The butter will harden and form small clumps.
Combine buttermilk/butter mixture, green chiles and cheese with the dry ingredients. Stir to combine but do not over mix.
Scoop out mounds of dough (about 1/4 to 1/3 cup size) and drop onto prepared baking sheet about an inch apart. Bake 12-14 minutes, until tops are golden and crisp. Remove biscuits from oven and brush tops with additional melted butter.
If you don’t have any buttermilk pour regular milk into cup and add a tablespoon of white vinegar or lemon juice to it. Allow to sit for about 10 minutes to allow the milk to thicken before use.