Chili and Cheddar Cheese Drop Biscuits

I know all of you who don’t live in warm climates will not think this is winter, but it’s been raining and in the 50’s and 60’s where we live- it feels like winter! 🙂
Soups and chili are my favorite thing to have when it gets (relatively) cold so I made our first chili of the winter season. This is my go-to chili recipe. It’s easy and fast and my family loves it. I’ll warn you that it’s not gourmet by any means, which is why it’s so wonderful! Paired with these cheddar cheese biscuits, it’s a great meal to warm you up! (sorry there are no pics of the chili; I thought I had already posted the recipe!)

Favorite Chili
serves 4-6
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 16 oz. can kidney beans, undrained
1 28 oz. can diced tomatoes, undrained
1 pkg chili seasoning
1/2 t dried oregano
1/2 t dried basil
for serving:
sour cream
shredded cheese

Brown ground beef in a medium pot. Drain fat and add onions and garlic. Cook until tender, about 4 minutes. Add tomatoes, beans, seasoning and dried herbs. Bring to a boil and simmer on med-low for 10-15 minutes. Top with sour cream and cheese.

Cheddar Cheese Drop Biscuits
adapted from Better Homes and Gardens

1 1/2 cups all-purpose flour
2 T baking powder
1/2 t salt
1/4 t cream of tartar
3 T butter
1 c milk
1/2 c shredded cheddar cheese

1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened. Stir in cheese.

2. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

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