Chili-Cheese Biscuit Pies

Chili-Cheese Biscuit PiesRecipe
Photo: Ryan Benyi; Styling: Lynn Miller


Serves 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 537
Fat 28 g
Satfat 10 g
Protein 19 g
Carbohydrate 58 g
Fiber 8 g
Cholesterol 34 mg
Sodium 1667 mg


2 tablespoons olive oil
1 small onion, diced
1 14-oz. can crushed tomatoes, with juices
1 15-oz. can red kidney beans, rinsed and drained
2 teaspoons chili powder
2 cups instant biscuit mix (such as Bisquick)
1/2 cup milk
1 cup grated Cheddar


1. Preheat oven to 450ºF. Lightly grease 8 muffin cups or place a foil liner in each.

2. In a medium saucepan, warm oil over medium-high heat and sauté onion until softened and translucent, 3 to 5 minutes. Stir in tomatoes, beans and chili powder and bring to a boil. Reduce heat and simmer for 5 minutes, until chili is slightly thickened. Season with salt.

3. While chili is cooking, combine biscuit mix and milk in a medium bowl. Turn out onto a lightly floured work surface and pat into a 6-by-9-inch rectangle. Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup.

4. Scoop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.