Chili-Stuffed Biscuits Recipe

Chili-Stuffed Biscuits Recipe

Photos of Chili-Stuffed Biscuits Recipe

How To Make Chili-Stuffed Biscuits

Enjoy some loaded snacks or side with these stuffed biscuits! They’re filled with beef chili, brushed with spiced butter, then topped with cheese.

Preparation: 35 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 40 minutes



For the Chili:

  • ½lbground beef,(80/20)
  • ½cupyellow onion,diced
  • ½cupgreen bell pepper,diced
  • 2clovesgarlic,minced
  • cupscrushed tomatoes,canned
  • 1tspkosher salt
  • ½tbspchili powder
  • 1tspground cumin
  • 1tsppaprika
  • ¼tspcayenne
  • 1cankidney bean,drained

For the Biscuits:

  • cupsself rising flour
  • 1cupcornmeal
  • 1tspkosher salt
  • 2unsalted butter sticks,cubed and chilled
  • 1cupbuttermilk
  • ¼cupall purpose flour,for dusting

For the Chili Butter:

  • ¼cupunsalted butter
  • 1tspkosher salt
  • 2tspchili powder
  • 1tspground cumin
  • 1tsppaprika
  • ¼tspcayenne

For the Toppings:

  • ½cupcheddar cheese,shredded
  • 3scallions,sliced
  • ½cupsour cream


  1. In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer.

  2. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40 to 45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.

  3. Make the biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

  4. In a large bowl, whisk together the self-rising flour, cornmeal, and salt.

  5. Add the butter and press into the dry ingredients with fingertips until the flour resembles coarse sand.

  6. Add the buttermilk and stir until the dough comes together in a ball.

  7. Dust a clean surface with all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch thick.

  8. Using a 4-inch round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.

  9. Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough.

  10. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.

  11. In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.

  12. Brush the tops of the biscuits generously with chili butter. Sprinkle the cheddar cheese on top.

  13. Bake the biscuits for about 20 minutes or until golden brown.

  14. Garnish the biscuits with scallions and serve with sour cream alongside.

  15. Enjoy!


  • Calories: 402.85kcal
  • Fat: 23.94g
  • Saturated Fat: 13.72g
  • Trans Fat: 0.91g
  • Monounsaturated Fat: 6.82g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 37.03g
  • Fiber: 3.74g
  • Sugar: 3.66g
  • Protein: 10.68g
  • Cholesterol: 64.70mg
  • Sodium: 518.19mg
  • Calcium: 176.30mg
  • Potassium: 348.88mg
  • Iron: 3.20mg
  • Vitamin A: 194.33µg
  • Vitamin C: 8.56mg
Want to share your experience making these Chili-Stuffed Biscuits or have any tips to enhance the recipe? Join the discussion in the Recipe Sharing forum and let's talk about it!

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