Best Chili Cheddar Biscuits Recipes

CHILI CHEDDAR BISCUITS

Chili Cheddar Biscuits image

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

Ingredients

1-1/3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons dried parsley flakes
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup whole milk
1 large egg, lightly beaten
1-1/2 cups shredded cheddar cheese

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 CHEDDAR BISCUITS

Chili Cheddar Biscuits image

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

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/2 tablespoons cold butter, cut into bits
6 ounces coarsely-grated cheddar cheese
5 jalapenos, seeded and minced (2 inches long, don't forget to wear kitchen gloves!)
1 1/4 cups sour cream

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

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