Chili, Cheese And Tomato-Pesto Biscuits Recipe

Name: Chili, Cheese And Tomato-Pesto Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1/2 cups Cornmeal; 1 Tablespoon Sugar; 1 teaspoon Salt; 1 Tablespoon Dry Mustard; 4 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 dash Pepper; 1/2 cups Unsalted Butter, Cubed; 3/4 cups Buttermilk (about); 1 whole Egg; 1/4 cups Finely Chopped Green Onions; 3 Tablespoons Finely Chopped Cilantro; 1/2 cups Canned Corn, Drained; 2 Tablespoons Minced Canned Green Chilis; 2 cups Shredded Cheddar And Jack Cheese Combo; 3 Tablespoons Sun Dried Tomato Pesto

Servings: persons

2 cups All-purpose Flour
1/2 cups Cornmeal
1 Tablespoon Sugar
1 teaspoon Salt
1 Tablespoon Dry Mustard
4 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 dash Pepper
1/2 cups Unsalted Butter, Cubed
3/4 cups Buttermilk (about)
1 whole Egg
1/4 cups Finely Chopped Green Onions
3 Tablespoons Finely Chopped Cilantro
1/2 cups Canned Corn, Drained
2 Tablespoons Minced Canned Green Chilis
2 cups Shredded Cheddar And Jack Cheese Combo
3 Tablespoons Sun Dried Tomato Pesto

1
Preheat oven to 425F. Stack 2 baking sheets together and line top with parchment paper.
2
In the food processor, combine flour, cornmeal, sugar, salt, mustard, baking powder, soda and pepper. Pulse a few times to mix. Add butter cubes and pulse until grainy consistency is made. Transfer mixture into a large bowl.
3
Pour a little more than half the buttermilk to mixture, add egg and mix lightly with a fork. Add all your veggies and cheese and drop in bits of pesto. (We couldn't find tomato-pesto so we made our own by mixing 6 sun-dried tomato halves and 2 spoonfuls of pesto in the food processor.) Use your hands to mix together into a soft dough. Add more buttermilk if necessary.
4
Turn out dough on lightly floured surface and roll out until it is about 1 inch thick. Using a round cookie cutter, cut into circles and transfer to prepared baking sheets.
5
Place in the oven and reduce temp to 400F. Bake for 18-20 minutes.

1082

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 cups Cornmeal, 1 Tablespoon Sugar, 1 teaspoon Salt, and more.

Yes, Chili, Cheese And Tomato-Pesto Biscuits falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili, Cheese And Tomato-Pesto Biscuits

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