Chili Cheese Biscuits Recipes
CHILI CHEDDAR BISCUITS
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
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.
GREEN CHILE'N CHEESE BISCUIT
Great little biscuits!! I have even used them as an appetizer. Not sure where the recipe came from...could be from Pillsbury Cook Book.
Provided by Merlot
Categories Breads
Time 32m
Yield 10 biscuits
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Lightly grease cookie sheet.
- Separate dough into 10 biscuits.
- In small bowl, combine melted margarine& chili powder& brush over biscuits.
- Sprinkle with chilies and shredded cheese.
- Place on cookie sheet and bake at 400 for 10 to 17 minutes or until golden brown.
- After baking, you may freeze and reheat in microwave at a later date.
RED CHILI BISCUITS
These are very nice with just a hit of heat from the chili powder. They are soft and tender inside with a crisp crust.
Provided by Nimz_
Categories Sourdough Breads
Time 45m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 10
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)
A recipe creditted to Lynne Mullins (an award winning writer, restaurant critic and author) from our local Newcastle Herald newspaper. So easy to make and so much more economical than buying siilar biscuits from the deli. The writer states that the recipe can be easily doubled, then half of the dough can be frozen for later use. I haven 't tried this recipe gluten-free yet-but suspect it would be good with a good blended fdf flour and perhaps some added almond meal. Recipe using Australian measuring cups- 1 cup =250 mls
Provided by Jubes
Categories Dessert
Time 45m
Yield 40-50 biscuits, 20 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 99.3, Fat 7.4, SaturatedFat 4.6, Cholesterol 20.4, Sodium 174.6, Carbohydrate 5.5, Fiber 0.2, Sugar 0.1, Protein 2.8
SOURDOUGH CHILI CHEESE BISCUITS
This biscuit are fast and easy when you have sourdough available. My brother came for a visit and I found him eating these for breakfast
Provided by Abby Girl
Categories Breads
Time 40m
Yield 12-15 busuits
Number Of Ingredients 8
Steps:
- In a bowl, combine flour salt, sugar, baking powder, chili powder. Add shortening.
- Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.
- Add cheese and sourdough starter and combine. Turn out onto a floured counter and kneed with extra flour, if needed. Cut into biscuits.
- Bake in 400 oven for 20 - 25 minutes or until golden.
Nutrition Facts : Calories 151.7, Fat 7.5, SaturatedFat 2.5, Cholesterol 4.9, Sodium 320.5, Carbohydrate 17.6, Fiber 0.8, Sugar 1.2, Protein 3.4
More about "chili cheese biscuits recipes"
CHILLI CHEESE BISCUITS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 25Total Time 45 minsCategory Snacks
- Preheat oven to moderate 180°C. Brush oven trays with melted butter or oil. Sift plain and self-raising flours, mustard and chilli into a large mixing bowl, add chopped butter. Using fingertips, rub butter into flour for 2 minutes or until mixture is a fine, crumbly texture, stir in cheese. Add almost all the water, mix to a soft dough, adding more water if necessary.
- Turn onto lightly floured surface, knead for 1 minute or until smooth, shape dough into a log, 5 cm in diameter. Store, covered with plastic wrap, in refrigerator, 15 minutes. Using a sharp knife, cut log into 3 mm-thick rounds. Place on prepared trays, allowing room for spreading.
- Brush rounds with milk, sprinkle with sesame seeds. Bake for 15 minutes or until lightly golden, loosen, cool on trays 5 minutes, transfer to wire rack to cool completely.
CHILI AND CHEESE BUTTERY BISCUITS - JOY THE BAKER
From joythebaker.com
Reviews 9Estimated Reading Time 8 minsCategory Biscuits
- To make the dough, in a medium bowl whisk together flour, baking powder, sugar, salt, chili powder, and baking soda.
- Add the vegetable shortening and with your fingers, work the shortening into the flour mixture. Work until all of the shortening has disappeared into little bits. The fat will coat the flour and the whole mixture will feel more crumbly. Great job!
- Remove the butter from the freezer and quickly grate it (being careful of your fingers!) on the largest side of a box grater. Quickly add the butter shreds to the flour mixture and again using your fingers, work the butter into the flour. This time you won’t be working the fat as much, you want there to be visible butter shreds throughout the mixture.
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