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Chili-Stuffed Biscuits

Feeling a little “chili”? Warm up with two of your favorite comfort food classics in one. Serve these chili-stuffed biscuits as a delicious side dish at dinner or at your game-day tailgate.

Tasty Team

Total Time

1 hr 40 min

1 hr 40 min

Prep Time

35 minutes

35 min

Cook Time

1 hr 5 min

1 hr 5 min

Total Time

1 hr 40 min

1 hr 40 min

Prep Time

35 minutes

35 min

Cook Time

1 hr 5 min

1 hr 5 min

Ingredients

for 14 biscuit

Chili

  • ½ lb ground beef (225 g), 80/20
  • ½ cup yellow onion (75 g), diced
  • ½ cup green bell pepper (75 g), diced
  • 2 cloves garlic, minced
  • 1 ½ cups crushed tomatoes (300 g), canned
  • 1 teaspoon kosher salt
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • 1 can kidney bean, drained

Biscuits

  • 2 ½ cups self-rising flour (310 g)
  • 1 cup cornmeal (150 g)
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, cubed and chilled
  • 1 cup buttermilk (240 mL)
  • ¼ cup all purpose flour (30 g), for dusting

Chili Butter

  • ¼ cup unsalted butter (55 g)
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne

Toppings

  • ½ cup shredded cheddar cheese (50 g)
  • 3 scallions, sliced
  • ½ cup sour cream (120 g)

Nutrition Info

Shop ingredients with
    Calories 207
    Fat 6g
    Carbs 27g
    Fiber 2g
    Sugar 2g
    Protein 9g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
  4. Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
  5. Add the buttermilk and stir until the dough comes together in a ball.
  6. 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.
  7. Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
  8. 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.
  9. 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.
  10. Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
  11. Bake the biscuits for about 20 minutes, or until golden brown.
  12. Garnish the biscuits with the scallions and serve with sour cream alongside.
  13. Enjoy!