Cheddar Chili Biscuit Sliders

Sliders have taken the culinary world by storm, and it's easy to see why. Their small size makes them ideal for sharing, allowing guests to sample a variety of flavors without overindulging. This feature is especially appealing at social events where mingling and tasting are part of the experience. Additionally, sliders are incredibly versatile. They can be adapted to accommodate a wide range of dietary preferences, from vegetarian options to hearty meat-based varieties, ensuring that there’s something for everyone.

Cheddar Chili Biscuit Sliders

Savor the deliciousness of Cheddar Chili Biscuit Sliders, a perfect blend of comfort and spice. Flaky cheddar biscuits cradle a hearty, customizable chili filling, making them an ideal choice for gatherings, game days, or family dinners. This recipe allows for personal tweaks to suit any palate, and the combination of textures creates a memorable eating experience. Discover how to make these indulgent sliders and elevate your next meal with this flavor-packed dish.

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Ingredients

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon cayenne pepper (optional, for an added kick)

½ cup cold unsalted butter, cut into small cubes

1 cup shredded sharp cheddar cheese

¾ cup whole milk

For the Chili:

1 pound ground beef or turkey

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 can (8 oz) tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

2 tablespoons chopped fresh cilantro (for garnish, optional)

For Assembly:

Extra cheddar cheese slices (optional)

Fresh jalapeños, thinly sliced (optional)

Leafy greens or lettuce

Instructions

Prepare the Biscuits:

- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy removal.

- In a large mixing bowl, thoroughly whisk together the flour, baking powder, salt, garlic powder, and cayenne pepper until well combined.

- Using a pastry cutter or your fingers, work the cold cubed butter into the flour mixture until it resembles coarse crumbs.

- Gently fold in the shredded cheddar cheese. Gradually pour in the milk, stirring until the dough just comes together (avoid overmixing).

- Turn the dough onto a floured surface. Knead it gently just a few times to bring it together. Pat it into a 1-inch thick rectangle and use a biscuit cutter or a glass to cut out biscuits, rerolling the scraps as needed.

- Arrange the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown. When done, remove from the oven and allow to cool slightly.

Cook the Chili:

- While the biscuits are baking, heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula, for about 5-7 minutes.

- If there is excess fat, drain it from the skillet. Stir in the kidney beans, diced tomatoes (with juices), tomato sauce, chili powder, cumin, smoked paprika, salt, and black pepper until well combined.

- Reduce the heat to low and let the chili simmer uncovered for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.

Assemble the Sliders:

- Once the biscuits have cooled slightly, slice each biscuit in half horizontally. Spoon a generous portion of the chili onto the bottom half of each biscuit.

- If desired, add a slice of cheddar cheese on top of the chili, along with some fresh jalapeño slices and leafy greens for extra crunch and flavor.

- Place the top half of the biscuit over the chili and press down gently. Optional: garnish with chopped cilantro for an aromatic finish.

Serve:

- Enjoy the sliders warm, perhaps paired with a favorite dipping sauce or a refreshing side salad for a complete meal.

Prep Time, Total Time, Servings: 30 minutes | 45 minutes | Makes 12 sliders.