Chili in a Biscuit Bowl

Meal: 
Lunch
Dinner
Course: 
Main
Total Time: 
30 min
Prep Time: 
5 min

Clean-up is a breeze when you make biscuit bread bowls to hold your chili.

Recipe Ingredients: 
  • 2 1/4 cup Bisquick
  • 2/3 cup prepared powdered milk
  • 1/4 pouch dry milk
  • 1 cup potable water
  • 1 can of your favorite chili
  • 1-2 tbsp cheese powder (optional)
Directions: 
  1. Mix 1/4 pouch of dry milk with 1 cup of potable water (follow the directions on your powdered milk to make one cup of milk).
  2. Add 2/3 cup of your prepared milk to 2 1/4 cup Bisquick mix. Add 1-2 tbsp cheese powder (to taste) to dough mix for cheesy biscuits (optional).
  3. Mix to form a soft dough. Separate into six (6) equal dough balls. Roll or press into flat disks.
  4. Turn a 6-cup muffin tin upside down and spray with vegetable spray. Press each flat disk to the outside of the muffin tin, forming an upside down bowl.
  5. Heat barbecue to 350 degrees if you have a thermometer. Place muffin tin on barbecue and adjust flames so that the tin is not directly over flames. Cook until outside of biscuit is golden brown, approximately 10-15 min. depending upon temperature of BBQ. Heat chili. Once biscuits are complete, fill with scoops of chili and serve.
Cooking Tips: 

Do not place the muffin tin over direct source of heat. If cooking over charcoal instead of gas, push coals to one side of the barbecue. Use safety precautions when cooking over an open flame, including having available fire extinguishers. **For Cheesy Biscuits** add cheese powder to the dough before cooking.