Chili Cheese Biscuits

Chill the Ingredients

1. One to two hours before making the biscuits, place the stick of butter, the cheddar cheese and the bowl in the freezer.
2. DO NOT SKIP THIS STEP, as your biscuits might not rise if your ingredients are not cold.

Make the Chili Beef

1. In a skillet over medium-high heat, add the ground beef and season with salt, chili powder and oregano.
2. Using a wooden spoon, break up the beef as it cooks.
3. When the beef is almost completely cooked and dark brown, add the simple tomato sauce.
4. Cook for 5-10 more minutes, then remove from the heat. Refrigerate until chilled.

Make the Biscuits

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
2. Grate the 6 tablespoons of butter using a cheese grater, and transfer back to the freezer until it’s time to use.
3. In the chilled bowl, combine the dry ingredients — the flour, the sugar, the baking powder and the chili powder. Whisk until combined.
4. Add the chilled butter, cheddar and chili beef. Using a plastic spatula, fold the ingredients into the dry ingredients.
5. Pour in the milk, and stir using the spatula.
6. Turn the biscuit batter out onto a floured surface, and knead until combined. (Unlike bread, you don’t want to knead this for a long time. Just press the dough together until no scraps remain, moving quickly so the ingredients don’t get warm, and shape into a 1” tall rectangle.)
7. Using a biscuit cutter, cut the biscuits. (I like my 1 ½” biscuit cutter for these, as these biscuits are super savory, but you can use any size you’d like.)
8. Place the biscuits onto the prepared baking sheet. When the rectangle is just scraps, reshape the dough into another rectangle and cut more. Repeat until all the dough has been cut and placed on the baking sheet.
9. Bake for 12-15 minutes, or until the biscuits have risen and are golden brown.
10. Let cool, then enjoy!