Instead of bisquick I used the raw refrigerated biscuits so being pre-made, it saved alot of time. I just spread out the raw biscuits in the muffin tin as the recipe said. The filling was great! This recipe was super easy, very inexpensive, and good you would never miss the meat. Would make again.
Chili-Cheese Biscuit Pies
Photo: Ryan Benyi; Styling: Lynn Miller
Yield: Serves 4
Cost per Serving: $1.07
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Amount per serving
- Calories: 537
- Fat: 28g
- Saturated fat: 10g
- Protein: 19g
- Carbohydrate: 58g
- Fiber: 8g
- Cholesterol: 34mg
- Sodium: 1667mg
- 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.
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