Best 9 Chili Cheddar Biscuits Recipes

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!

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

QUICK CHEDDAR GARLIC BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
• Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.

CHILI AND CHEDDAR BISCUITS

Steps:

• Preheat oven to 400oF (205oC).
• Heat olive oil in a large Dutch oven over medium-high heat.
• Add paprika, chili powder and cumin, and heat for 1 minutes.
• Add garlic and onions, and cook for a 2-3 minutes.
• Add tomato paste, and cook for 1-2 minutes.
• Add canned tomatoes, beef brisket, beer and beef stock.
• Stir until properly combined, and bring to a boil.
• Add grilled corn and kidney beans, and bring to a simmer.
• Simmer for 30 minutes, remove from heat and transfer to a baking dish.
• Cover chili with the cheddar biscuits, and place in the oven.
• Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
• Preheat oven to 400oF (205oC).
• Heat olive oil in a large Dutch oven over medium-high heat.
• Add paprika, chili powder and cumin, and heat for 1 minutes.
• Add garlic and onions, and cook for a 2-3 minutes.
• Add tomato paste, and cook for 1-2 minutes.
• Add canned tomatoes, beef brisket, beer and beef stock.
• Stir until properly combined, and bring to a boil.
• Add grilled corn and kidney beans, and bring to a simmer.
• Simmer for 30 minutes, remove from heat and transfer to a baking dish.
• Cover chili with the cheddar biscuits, and place in the oven.
• Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
• Remove from oven and serve hot.

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 CHEDDAR BISCUITS

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.

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.

CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

HIGH RISE CHILI CHEDDAR BISCUITS

Steps:

• Set oven to 400 degrees.
• Sift together (twice), flour, baking powder, chili flakes, chili powder and salt.
• Using a grater, grate the frozen butter into dry mixture.
• Add 1/2 cup finely-grated cheddar cheese; toss to combine.
• Make a well in the center of dry ingredients; pour in the half and half cream (or milk if using).
• Stir, until a ragged dough forms.
• Turn dough onto a LIGHTLY floured surface.
• Knead just until the dough holds together (don't over knead).
• Pat with hands into a 1-1/2-inch thickness.
• using ONLY a biscuit cutter, cut into round biscuit shapes, rerolling extra dough scraps (don't overhandle the scraps).
• Arrange biscuits on a ungreased baking sheet.
• Sprinkle remaining shredded cheddar cheese over the tops of bicuits.
• Bake for 12-15 minutes, or until golden brown.