While working with the Hatch chiles, place the 6 tablespoons of unsalted butter you’ll be using in the freezer. If you’re not using fresh chiles, place it in the freezer 10-15 minutes before starting.

Start with the Hatch chiles if you are using fresh ones, otherwise you can skip ahead. Preheat the broiler in your oven and move the oven rack to highest or second highest position. Line a baking sheet with aluminum foil and set aside.

Depending on their size, you’ll need 2-3 Hatch chiles. Spritz or brush with a bit of oil and place on the baking sheet. Roast the chiles under the broiler for a few minutes on each side, until they’re well charred all around.

While hot, place the Hatch chiles in a zipper lock bag or a mixing bowl covered with plastic wrap. Allow them to steam for 10 minutes or until cool enough to handle. Once steamed, peel off the roasted skin from the flesh and remove the core and seeds. Chop into small chunks and set aside to cool completely.

In a large mixing bowl, add 2 ¼ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ white or black ground pepper, and 2 teaspoons white sugar (if using). Whisk together until fully combined.

Remove the butter from the freezer and grate it directly into the flour mixture and mix into the flour with your fingers or a fork. Alternatively, you can cut the butter into the flour with a pastry blender or cut it into small pieces and mix in a food processor until you have a sandy looking mixture.

Add ⅓ cup chopped Hatch chiles and 1 cup shredded sharp cheddar cheese to the butter and flour mixture and mix until uniformly distributed.

Begin adding 1 cup of buttermilk a little bit at a time and mixing into the flour with each addition. The dough should still be slightly dry and crumbly, so you may not need all the milk.

Lightly flour your work surface and your hands and pour the biscuit dough out of the mixing bowl. Using your hands, work the dough into a ball, pressing crumbly pieces into it until a soft dough forms. Press the dough into a rough rectangle.

Now, fold one side towards the center, then fold the other side into the center. Turn the dough 90°, flatten into a rectangle again, and repeat this process 2-3 more times.

If at any point while folding the dough it starts to look wet, or your hands feel greasy, then the butter is getting too warm. Simply move the dough into the refrigerator for 10 minutes and then continue.

Use your hands to flatten the dough into a large rectangle around ¾” – 1” thick. Use a (roughly) 2 ½” biscuit cutter to punch out as many biscuits as you can. Flatten the dough scraps into another square or rectangle and cut more out until you’re out of usable dough. If you have enough scraps left, you can form a last biscuit with your hands as well.

Once you have the biscuits cut, I recommend placing them on a large plate or small tray and refrigerating them before baking.

While the biscuits chill, preheat your oven to 425°F / 220°C. Now, you can bake these on a baking sheet slightly spread apart for crispier sides, or in a cast iron skillet with the biscuits crowded next to each other for a taller rise. I used a cast iron skillet here with a bit of oil in it. Use a paper towel to spread the oil thinly and evenly across the bottom and sides of the cast iron.

Move the biscuits onto your baking sheet or a cast iron skillet and brush the tops with a bit of buttermilk. Bake on the center rack for 15-18 minutes, until the tops are golden brown.

While the Hatch biscuits are baking, melt 2 tablespoons of butter and mix in ¼ teaspoon garlic powder and ½ teaspoon dried parsley (optional). When the biscuits are done, remove from the oven and while still hot, brush the tops with the melted butter mixture.

Serve hot and fresh or remove from skillet to cool to room temperature before storing.