CHILI CHEDDAR BISCUITS
Chili powder lends a little kick to these flaky, buttery biscuits. "I like to serve them with steaming bowls of chili or hearty beef soup," writes Kim Marie Van Rheenen of Mendota, Illinois.
Provided by Taste of Home
Time 30m
Yield 15 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 259mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHILI PIE POCKETS
Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese.
Provided by Deborah Harroun
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
- Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
- Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
- Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
- In small bowl, beat egg and water with fork or whisk. Brush over dough.
- Bake 12 to 15 minutes or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
CHILI CHEDDAR BISCUITS
An outstanding biscuit recipe that is especially good with Tex-Mex inspired meals like chili con carne or a spicy beef stew. Or, just split and stuff with scrambled egg and ham or bacon and you've got a mean breakfast!
Provided by evelynathens
Categories Breads
Time 32m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340, Fat 18.6, SaturatedFat 11.5, Cholesterol 47.7, Sodium 665.9, Carbohydrate 32.5, Fiber 1.3, Sugar 0.6, Protein 10.6
CHILI CON CARNE WITH CHILI CHEDDAR SHORTCAKES
Steps:
- Make the shortcake biscuits
- Into a bowl sift together the flour, the baking powder, the 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 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.
- Make the chili con carne
- In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the oregano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.
- Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.
BARBECUE CHICKEN CHEDDAR BISCUITS
Chicken and biscuits: They just go together, and think of this take as a kind of homemade Hot Pocket. A buttery, flaky biscuit that's everything a biscuit is supposed to be is wrapped around store-bought chicken, either rotisserie or fried, that's been tossed with a barbecue spice blend for a little more flavor. (You can always use leftover chicken, if you prefer.) These biscuits are simple and to the point, not meant to be a lot of work.
Provided by Millie Peartree
Categories breads, poultry
Time 40m
Yield 8 biscuits
Number Of Ingredients 14
Steps:
- Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
- Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
- Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
- Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
- Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.
CHILI CHEDDAR BISQUIT POCKETS
Make and share this Chili Cheddar Bisquit Pockets recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 18m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Preheat oven per biscuit directions.
- Spread a biscuit out a bit and place a teaspoon of chili in the center and then add about the same amount of cheese.
- Pull the edges together to make a half moon. Be sure to pinch closed well.
- Bake as long as you would a regular biscuit.
- Be sure not to burn you tongue and enjoy.
- You could also use taco filling, meatloaf or other leftover.
Nutrition Facts :
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