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Cheddar Chili Biscuit Pull-Aparts are a delightful fusion of comfort food and bold flavors, making them an ideal dish for various occasions. Whether you're hosting a game day gathering, celebrating a family dinner, or simply looking for a cozy snack, this recipe is a crowd-pleaser that never fails to impress. The irresistible combination of fluffy biscuits, sharp cheddar cheese, and a spicy kick from jalapeños creates a dish that tantalizes the taste buds and invites everyone to dig in.

Cheddar Chili Biscuit Pull-Aparts

Delight your taste buds with Cheddar Chili Biscuit Pull-Aparts, a perfect blend of comforting biscuits and bold flavors. Ideal for game day, family dinners, or cozy snacks, this recipe features fluffy biscuits layered with sharp cheddar cheese and spicy jalapeños. Quick and easy to make, these pull-aparts are versatile enough to serve as appetizers, sides, or a main dish. Experience the joy of pulling apart warm biscuits filled with cheesy goodness and chili delight—everyone will love them!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cut into small cubes

1 cup shredded sharp cheddar cheese

1/2 cup buttermilk

1/2 cup diced jalapeños (fresh or pickled, adjust to your spice preference)

1 cup chili (canned or homemade, ideally bean-free)

1 teaspoon garlic powder

1 teaspoon onion powder

Optional: Fresh cilantro or chopped green onions for garnish

Instructions
 

Preheat the Oven: Begin by setting your oven to 425°F (220°C). Prepare a 9x9 inch square baking dish by lightly greasing it with non-stick spray or butter.

    Create the Biscuit Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, and salt. Whisk these dry ingredients together until well mixed.

      Incorporate the Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it turns into coarse crumbs resembling small peas.

        Mix in Cheese and Jalapeños: Fold in the shredded sharp cheddar cheese and diced jalapeños to ensure they are evenly distributed within the dough.

          Add Buttermilk: Pour the buttermilk into the mixture and use a rubber spatula or your hands to gently combine until a dough forms. Avoid overmixing; it’s perfectly fine for the dough to retain some small lumps.

            Shape the Pull-Aparts: Transfer the dough onto a lightly floured surface. Pat the dough into a rectangle approximately 1 inch thick, then cut it into squares of about 2x2 inches.

              Layer the Biscuit Squares: In your prepared baking dish, begin stacking the biscuit squares neatly on top of one another. As you stack, alternate with spoonfuls of the chili to add flavor and moisture.

                Pour Over Chili: Drizzle the remaining chili over the stacked biscuits, ensuring it seeps between the layers. For extra flavor, feel free to spoon some chili in between each layer as well.

                  Bake: Slide the baking dish into the preheated oven and bake for 20-25 minutes, or until the biscuit tops are a beautiful golden brown.

                    Garnish and Serve: Allow the dish to cool for a few minutes post-baking. If you like, garnish with fresh cilantro or chopped green onions. Serve warm, pulling apart the biscuits to reveal the deliciously gooey chili and melted cheese!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8

                        Presentation Tips: Serve directly from the baking dish, or transfer pull-apart biscuits to a rustic wooden board for a charming touch. Pair with a small bowl of extra chili and a sprinkle of fresh herbs for added color and flavor!