Chili Biscuits Recipes

RED CHILI BISCUITS

Steps:

• Mix the flour, sugar, baking powder baking soda, salt and chili powder together.
• Cut in the chilled butter until it looks like fine meal.
• Add cheese and buttermilk. (You may need a little extra buttermilk to reach the moistened stage).
• Mix until flour is moistened.
• Place mixture on a floured surface, knead lightly, about 15 turns.
• Roll out to 3/4 inch thick.
• Cut with 3 1/2 in cutter (Or use whatever size you want).
• Gather up scrapes and roll into ball and roll out again to 3/4 inch thick and cut additional biscuits. Continue until all the dough is used.
• Put biscuits onto a greased pan.
• Brush the tops with butter.
• Bake at 400 degrees F for about 25 minutes.

CHILI CHEDDAR BISCUITS

Steps:

• Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
• Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
• Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
• Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
• Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.

CHILI-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
• Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
• Add the buttermilk and stir until the dough comes together in a ball.
• Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
• Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
• Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
• Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
• Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
• Bake the biscuits for about 20 minutes, or until golden brown.
• Garnish the biscuits with the scallions and serve with sour cream alongside.
• Enjoy!

CHILI AND BISCUITS CASSEROLE

Steps:

• Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
• Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
• Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
• Pour mixture into 13 X 9 inch casserole dish, level out mixture.
• Sprinkle 1/3 cup cheese over beef mixture in casserole.
• Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
• Add remaining 1/3 cup of cheese on top of biscuits.
• Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
• Serve with sour cream, salsa and additional cheese if desired.

BARBECUE CHILI BISCUIT CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
• Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.