Chili Cheese Biscuits Food

CHILI CHEESE BISCUIT BAKE

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
• Preheat oven to 350°F.
• Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
• Add chili to a 9x13 pan, top with 4 cups of shredded mild cheddar cheese.
• Drop by 1/4 cup full on top of the cheese & chili. There will be 12 biscuits total, do these in 3x4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.

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 CHEESE DIP WITH BISCUIT DIPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat.
• Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
• Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.

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.

CHILE AND CHEESE BISCUIT CUPS

Steps:

• Heat oven to 375°F. Spray 9 regular-size muffin cups with cooking spray.
• In medium bowl, stir together Bisquick mix and milk until soft dough forms. Shape heaping teaspoonfuls of dough into 27 balls; flatten each ball into flat round.
• In small bowl, mix chiles, cheese and taco seasoning mix.
• Place 1 dough round on work surface; top with about 1/2 teaspoon of chile mixture. Top with second dough round, another 1/2 teaspoon of chile mixture and third dough round. Place stack in muffin cup, edges facing toward bottom of cup; gently fan out edges. Repeat with remaining dough rounds and chile mixture.
• Bake 12 to 15 minutes or until golden brown. Serve warm.

CHILI AND BISCUITS CASSEROLE

Steps:

• Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
• Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
• Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
• Pour mixture into 13 X 9 inch casserole dish, level out mixture.
• Sprinkle 1/3 cup cheese over beef mixture in casserole.
• Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
• Add remaining 1/3 cup of cheese on top of biscuits.
• Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
• Serve with sour cream, salsa and additional cheese if desired.

RED CHILI BISCUITS

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.

CHILLI AND CHEESE SAVOURY BISCUITS (COOKIES)

Steps:

• Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined.
• Add cheeses and mix very briefly.
• Add the butter and whiz until the mixture resembles coarse breadcrumbs.
• Add the milk and process until the mixture forms a ball.
• Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
• Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage.
• Preheat your oven to 180°C
• Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays.
• Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
• Makes 40-50 biscuits.