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Buttermilk Biscuit Chili Cups

You already love chili and biscuits, so it only made natural sense to stick the chili in the biscuits.



  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large yellow onion, diced
  • 1 green pepper, diced
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 (14-ounce) can fire-roasted tomatoes
  • 2 cups tomato sauce
  • 1 cup beef broth
  • 1 (14-ounce) can kidney beans
  • 1 (14-ounce) can black beans
  • 1 (12-ounce) package buttermilk biscuit dough
  • Shredded cheddar cheese, for garnish
  • Sour cream, for garnish
  • Chopped cilantro, for garnish

Let's get Cooking...

  1. Preheat oven to 350 degrees.
  2. In a medium Dutch oven, cook the ground beef over medium heat until browned, about 5 minutes. Add the onions and peppers, and season with cumin, chili powder, cayenne, paprika, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes.
  3. Add in the fire-roasted tomatoes, tomato sauce, beef broth and both types of beans. Stir to combine, cover and simmer for 2 hours. Set aside to cool.
  4. Once the chili has cooled slightly, press 1 biscuit into the bottom and up the sides of each well of a muffin tin. Place a large spoonful of chili into each cup. Bake for 20 minutes or until biscuits are golden brown. Garnish with shredded cheddar, a dollop of sour cream and a sprinkle of chopped cilantro. Enjoy!