Light and flaky white cheddar biscuits smothered in a rich, thick beef chili. This is definitely a comfort food to bookmark, or make this for your next tailgate party!
This post is actually two great recipes rolled into one, consider it a January bonus! Both the white cheddar biscuits and the chili could easily be made separately for other meals but this idea to combine them actually came from the classic biscuits and gravy, which is always amazing. The biscuits are light and flaky and are the perfect bed to hold the ladles of chili that you’ll pour over them. Top the chili with extra grated white cheddar and green onions and dig in.
ingredients you’ll need to make this recipe with cheddar biscuits
- All-purpose flour
- Baking soda
- Baking powder
- Butter, unsalted is my recommendation
- White cheddar
- Canned tomato
- Tomato sauce
- Adobo chili in sauce
FAQ’s about making this recipe
You can, but not too much ahead. The recipe tastes best when the biscuits have just came out of the oven and then the chili is added. I would recommend making the chili ahead.
Yes, regular orange cheddar, Monterey Jack, Pepper jack and Gouda are all great choices.
Yes, but freeze them separately.
helpful tips for making this chili and cheddar biscuits
- Make the chili first, the longer it cooks the better it will taste.
- Be gentle with the biscuits and get them in the oven as soon as you can after adding the buttermilk
- Add the same toppings to your chili and biscuits as you would with a bowl of regular chili
- For extra flavor, add cooked chopped bacon to the chili
more tasty chili and biscuit recipes
Chili Smothered White Cheddar Biscuits
For the chili
- 2 tbsp olive oil
- ¾ cup diced onion
- 3 adobo chillies, finely chopped plus 1 tbsp adobo sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tbsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 pound ground beef
- 2 14oz cans chili beans undrained
- 1 14oz can diced tomatoes
- 1 80z can tomato sauce
For the biscuits
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 8 oz cold butter, grated
- ¾ cup buttermilk
- 1 cups grated white cheddar plus extra for topping.
- 2 tbsp milk
- sliced green onion
- Heat the oil in a large pot until shimmering.
- Add the onion and cook for a few minutes until soft.
- Add the next six ingredients and stir well.
- Add the beef to the pot stirring and breaking it up. Cook until almost no pink color left.
- Add the beans, tomatoes and tomato sauce and stir well.
- Bring the chili to a simmer and cook for at least 30 minutes on a low heat uncovered.
- Preheat the oven to 400°F and line a small sheet pan with parchment paper dusted lightly with flour.
- In a bowl combine the flour, baking powder, baking soda and salt.
- Add the grated butter and mix through the flour with your fingers.
- Add the buttermilk and cheddar and mix well. The dough will be sticky so you can add a little more flour to form it into a dough.
- Drop the dough onto a floured work surface and gently knead it.
- Pat the dough down until it's about a half inch thick.
- Using a 3 inch cookie cutter, cut out your biscuits and transfer then to your prepared pan.
- Gather the scraps of dough and repeat until you have 6 biscuits on the pan close together so they are touching.
- Brush the biscuits with milk and then place in the oven.
- Bake for about 15-17 minutes and the biscuits are golden brown.
- Place two biscuits on a plate and ladle a good sized heap of chili over the biscuits.
- Garnish with extra grated cheddar and sliced green onion.