High Rise Chili Cheddar Biscuits

READY IN: 23mins
Recipe by Kittencalrecipezazz

These biscuits are buttery and light, and do they rise high! make certain to grate your frozen butter into the flour mixture instead of using a pastry knife, this method insures a very light flakey biscuit.

Top Review by Zewbiedoo

My family liked these a lot. I made them one night and we used the leftovers to make breakfast egg biscuits the next morning. I did not have any chili flakes so I used 1/4 tsp. of ground red pepper instead. I was being conservative with the 1/4 tsp because I thought I'd better use less in substitution, but next time I think I will add a bit more. I'll probably make these the next time I make chili or stew. Thanks for a great recipe.

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Sift together (twice), flour, baking powder, chili flakes, chili powder and salt.
  3. Using a grater, grate the frozen butter into dry mixture.
  4. Add 1/2 cup finely-grated cheddar cheese; toss to combine.
  5. Make a well in the center of dry ingredients; pour in the half and half cream (or milk if using).
  6. Stir, until a ragged dough forms.
  7. Turn dough onto a LIGHTLY floured surface.
  8. Knead just until the dough holds together (don't over knead).
  9. Pat with hands into a 1-1/2-inch thickness.
  10. using ONLY a biscuit cutter, cut into round biscuit shapes, rerolling extra dough scraps (don't overhandle the scraps).
  11. Arrange biscuits on a ungreased baking sheet.
  12. Sprinkle remaining shredded cheddar cheese over the tops of bicuits.
  13. Bake for 12-15 minutes, or until golden brown.

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