Chili With Biscuits

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Total Time
45 mins
12 mins
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  1. Stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple juice, chicken broth, chili powder, garlic, oregano, and pepper in a 4 quart Dutch oven or kettle. Bring to boiling; reduce heat. Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl.
  2. Add milk and sour cream, stirring until just moistened.
  3. Drop biscuit dough in 8 mounds onto simmering soup mixture. Cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean.
  4. Ladle soup into soup bowls.
  5. Place a biscuit on top of each serving and sprinkle with cheese.