Turkey chili with cheddar biscuits

Hi everyone,

I don’t think I have professed my love yet, but I love my cast iron skillet. I picked up my handy heavy duty skillet from Crate and Barrel during Boxing Week and never looked back. I effectively use this pan for everything now. I love that the pan can withstand and handle a high heat point making it easy pan fry and sauté. Because I have flat electric elements on my stove, there is no point of getting a wok because the sides won’t heat up sufficiently. Since the cast iron skillet can withstand a high heat temperature, I just wait until the pan is screaming hot (use an oven mitt) and quickly throw my ingredients and make my stir fries that way.

Orion loves chili and freshly baked goods. There may have been certain instances where I have made banana loaf and before I know it, the whole loaf has been devoured. With the weather steadily dropping (Vancouver’s warm spell has come to an end), I decided to make a lazy one skillet chili dish and top them off with Pillsbury biscuits… wait wait…I mean homemade cheddar biscuits! How hard can it be right? I mean I learned how to make scones in Foods 12….10 years ago…..

The biscuits were surprisingly easy to make and turned out light and flakey! I will definitely be making different variations of these in the future! I used a 10 inch cast iron skillet and it was big enough to make the whole chili in it without any spillage. This one pan recipe was a hit with Orion and Gail and clean up was a breeze – one pan recipe remember? One note of advice: have everything ready to go for the chili, the pan is hot so the food cooks fast. There isn’t much time in between steps to prep the ingredients. 

Turkey chili with cheddar biscuits
Turkey chili with cheddar biscuits

Turkey Chili


  • 1 pound ground turkey
  • 1 pound sliced mushrooms
  • 1 red pepper diced
  • 4 cloves garlic minced
  • 1 onion sliced
  • 5-6 tablespoons of chili powder
  • 1 tablespoon cumin
  • 1 tsp cayenne
  • 1 can of black beans (drained)
  • 1 large can of crush tomatoes (around 20 oz)
  • 2 -3 tablespoons of tomato paste
  • salt and pepper to taste
  • 1 – 2 tablespoons of cooking oil


  1. Heat up oil cast iron skillet until hot. Throw in onions, garlic, red peppers, and mushrooms. Sauté until the vegetables are reduced to about half its original size. This should take about 5 minutes.

    Sauté the veggies
    Sauté the veggies
  2. Place turkey into the pan and cook until evenly brown.
  3. Throw in your spices – chili power, cumin, cayenne into the pan and continue sautéing until some of the rawness of spices are cooked out – about 1 -2 minutes.
  4. Mix in tomatoes and tomato paste. Heat through and season with salt and pepper to taste. Simmer the chili until the tomatoes have broken down and integrated into the chili.

    Cheese biscuits on top of the chili.
    Cheese biscuits on top of the chili.

In the meantime, prepare the cheddar biscuits….

Buttermilk Cheddar Biscuits

This is Ina Garten’s recipe. See original reciple here.


  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1 large egg
  • 1/2 cup cold buttermilk, shaken
  • 1 cup grated extra-sharp Cheddar
  • 1 egg, beaten and sea salt to top the biscuits


  1. Preheat the oven to 425 degrees F.
  2. Combine flour, baking powder, kosher salt in the bowl of the stand mixer with the dough hook attachment fitted in. Add in diced cubes of butter and turn on mixer on a low setting until the butter is mixed into the flour. Butter should be size of peas.
  3. In a separate bowl, whisk buttermilk and egg together. With the mixer still on low, pour the buttermilk and egg mixture in. Mix only until the flour is moisten and the dough starts to come together.
  4. Mix a bit of flour into the bowl of grated cheddar so the cheese pieces are separated from each other. Add into the stand mixer and mix until the cheese is roughly mixed in.

    This is how the dough should look like - loosely combined.
    This is how the dough should look like – loosely combined.
  5. Lightly flour a surface (counter) and place the dough on the surface knead dough lightly about 6 times. Roll dough out until it is about 1 inch thick.

    Knead the dough and form into a ball.
    Knead the dough and form into a ball.
  6. Cut out like circle biscuits and lay them on top of the chili leaving space between each biscuit. Brush each biscuit with egg wash and sprinkle with sea salt.

    Little biscuit rounds!
  7. Bake for about 9 – 11 minutes until the biscuits have risen and are golden brown.

    Baked cheddar biscuits and turkey chili.
    Baked cheddar biscuits and turkey chili.

Hope you enjoyed this recipe and make it to get through the cold winter nights! Happy cooking ! – J


2 thoughts on “Turkey chili with cheddar biscuits

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