Chili Cheddar Bisquit Pockets Recipes

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.

CHILI POT PIE WITH CHEDDAR BISCUIT CRUST

Steps:

• In dutch oven heat 1 TBS oil over med high heat til hot.
• Add half the beef and cook til browned and juices evaporate.
• Transfer to small bowl.
• Repeat with remaining beef and 2 tsp oil.
• Add remaining tsp oil and reduce heat to medium.
• Add oniona dn cook 10 minutes til golden.
• Add garlic and cook and stir 2 minutes.
• Add chili powder, coriander, 1/2 tsp salt and cumin.
• Cook and stir 1 minute.
• Add tomatoes, breaking up with spoon.
• Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
• Heat to boiling over high heat.
• Reduce to low, cover and simmer 30 minutes, stirring occasionally.
• Rinse and drain beans.
• Add to pot and heat to boiling.
• Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
• Stir in cilantro.
• Preheat oven to 425.
• Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
• Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
• With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
• Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
• Turn dough unto floured surface.
• Gently knead about 5 strokes to mix.
• Roll out into round 1inch larger than top of casserole.
• Top chili mixture in casserole with crust, tucking in edges to fit.
• With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
• Brush with 2 tsp milk.
• Place sheet of foil underneath and crimp to catch drips.
• Bake 20 minutes or until crust is browned.
• Cook slightly.
• Garnish with sliced green onions.

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.