Cheddar Chili Biscuit Sliders

Before we begin with the biscuit dough, it's crucial to preheat your oven. Set it to 425°F (220°C) to ensure it's hot enough for optimal biscuit baking. A preheated oven helps the biscuits rise effectively, ensuring a fluffy texture.

Cheddar Chili Biscuit Sliders

Discover the scrumptious delight of Cheddar Chili Biscuit Sliders, a perfect blend of flaky biscuits and a spicy chili filling. This versatile recipe caters to all dietary preferences, ensuring everyone can enjoy its comforting flavors. Ideal for game days, family gatherings, or cozy dinners, these sliders pack a flavor punch with every bite. Experience the joy of sharing delicious food with loved ones and make these cheesy, savory sliders a staple at your table!

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Ingredients

For the Biscuit Dough:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional for added heat)

1/2 cup unsalted butter, chilled and cubed

1 cup sharp cheddar cheese, shredded

3/4 cup buttermilk

For the Chili Filling:

1 lb ground beef or turkey (substitute with quinoa or lentils for a vegetarian option)

1 cup canned kidney beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

1 small onion, finely chopped

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

Salt and pepper, to taste

1 tablespoon olive oil

For Assembly:

Additional sharp cheddar cheese for topping

Sliced fresh jalapeños (optional)

Fresh cilantro, chopped (for garnish)

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Instructions

Preheat the Oven:

- Begin by preheating your oven to 425°F (220°C) so it’s hot and ready for the biscuits.

Prepare the Biscuit Dough:

- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and optional cayenne pepper.

- Next, add the chilled, cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

- Incorporate the shredded sharp cheddar cheese, then slowly pour in the buttermilk. Mix until just combined, being careful not to overwork the dough as this will ensure the biscuits are tender.

Shape the Biscuits:

- Lightly flour your work surface and turn the dough out onto it. Gently knead the dough a couple of times until it comes together.

- Roll the dough to a thickness of about 1 inch. Use a biscuit cutter or an inverted glass to cut out rounds, aiming for about 12 biscuits.

Prepare the Chili Filling:

- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened.

- Add your choice of ground meat (or vigilantly cooked quinoa/lentils for a vegetarian option) and cook until nicely browned, draining any excess fat if necessary.

- Stir in the drained kidney beans, diced tomatoes, chili powder, ground cumin, and season with salt and pepper. Let the mixture simmer for about 10-15 minutes, allowing all the flavors to meld beautifully.

Bake the Biscuits:

- Arrange the cut-out biscuits on a parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up.

Assemble the Sliders:

- Once the biscuits are baked and slightly cooled, slice each biscuit in half horizontally.

- Generously spoon the chili filling onto the bottom half of each biscuit, topping with additional cheddar cheese and sliced jalapeños if you desire some spiciness. Place the top half of the biscuit over the filling to complete the slider.

Serve:

- Serve the Cheddar Chili Biscuit Sliders warm, garnished with a sprinkle of fresh chopped cilantro. For those who love an extra kick, provide hot sauce on the side!

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Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings