This Chili Cheese Biscuit Bake is a classic 5-star chili recipe, layered with cheese, and finished off with delicious homemade cornmeal biscuits.
If you’re craving warm comfort food, this chili cheese biscuit bake is the thing to make! Hearty chili combined with lots of cheese and topped with homemade biscuits is an easy and delicious chili casserole everyone will love on a cold night.
I love chicken and dumplings, hence the inspiration so for this dish. I make my chili, top it with cheese, then make cornmeal drop biscuits and bake it all together to make this casserole. It is oh, so good.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
My kids love chili as much as I do and we look forward to having it. My husband, on the other hand, doesn’t love it, but will agree that this chili cheese biscuit bake is fabulous. If you’re looking for a hearty dinner to make for your family, you cannot go wrong with this easy recipe.
Recipe Highlights
This chili bake is made completely from scratch – including the biscuits!
It’s so easy and ready in about an hour. The from-scratch chili is a quick cooking one and the biscuit dough takes just minutes to make.
It smells amazing while it bakes and it comes out of the oven bubbling hot with lots of ooey-gooey cheese.
You can also prepare this chili cheese casserole ahead and keep it in the refrigerator to bake the next day!
how to make chili cheese biscuit bake
In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
Preheat oven to 350°F.
Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
Add chili to a 9×13 pan, top with 4 cups of shredded mild cheddar cheese.
Drop dough by 1/4 cup on top of the cheese and chili. There will be 12 biscuits total, do these in 3×4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.
Sandra’s Tips
Easy to make in advance, this chili cheese biscuit bake is a great meal to take to a friend and an easy meal that the whole family will love.
More Chili Recipes
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Chili Cheese Biscuit Bake
Ingredients
Chili
- 2 pounds ground beef
- 1 onion chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 3 cups tomato sauce
- 1 cup salsa
- 4 1/2 tablespoons chili seasoning mix
- 15 ounce can light red kidney beans rinsed and drained
- 15 ounce can dark red kidney beans rinsed and drained
Cornmeal Biscuits
- 1 3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold Land O Lakes® Butter
- 1 cup buttermilk*
- 4 cups mild cheddar cheese
Instructions
- In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease if desired.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
- Preheat oven to 350°F.
- Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
- Add chili to a 9×13 pan, top with 4 cups of shredded mild cheddar cheese.
- Drop by 1/4 cup full on top of the cheese & chili. There will be 12 biscuits total, do these in 3×4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.
Notes
This sounds so good. Thank you.
I looked and looked but couldn’t find any mention of cheese in the ingredients, as to type of or how much…please share. I could always wing it, but it’s nice to have the actual amounts listed up front.
This recipe sounds so yummy, thank you!!
This recipe is missing the cheese! I’m assuming I put on top of chili before the I put the biscuits on? How much? What kind of cheese?
This looks good……………..what size pan? how much cheese?
9×13 pan –
What kind and how much cheese did you use?
4 cups mild cheddar, I updated the recipe I hope that helps xo San
This looks amazing! Will make this very soon. Just one question…type & quantity of cheese that you used would be good to know…thx :o)
Marta – I used 4 cups of mild cheddar cheese but you use what ever you had on hand. San
Chili Cheese is such a great flavor combo and I LOVE those biscuits on top!