CHILLI BISCUITS RECIPES

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.

Steps:

• Preheat oven to 375°. In a medium ovenproof skillet over, heat olive oil over medium. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain fat. Return skillet to medium heat. Stir in kidney beans, cumin and paprika then season beef mixture with salt and pepper. Add fire-roasted tomatoes and tomato sauce. Simmer for 5-10 minutes, until the flavors have melded. Meanwhile, make biscuit topping: Cut each biscuit round in half and roll each half into a ball. In a small bowl, combine butter, garlic powder and parsley and whisk until combined. Dunk each biscuit ball in the butter mixture then place on top of the chili in the skillet. Bake chili and biscuits in skillet until the biscuits are golden and cooked through, about 30 minutes. (If the tops of the biscuits are browning too quickly, cover the pan with foil.) Let cool slightly, for about 10 minutes, before serving.