Chile, Cheese and Chorizo Biscuits

This recipe is brought to you by the letter C!  😉 I read a recipe the other day where someone had made quick cinnamon rolls by using biscuit dough instead of a yeast dough.  What a great idea!  But for once I wasn’t in the mood for somethin’ sweet for breakfast.  I was in the mood for hearty.  Why not make a savory/spicy biscuit roll?!

I pulled out my Better Homes and Gardens cookbook, looked up baking soda biscuits and away I went!

  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 3/4 cup milk
  • 1 cup shredded cheese
  • 1 link pre-cooked chorizo, cut into small cubes, about 1/2 cup
  • 1/2 small can diced green chilis, about 1/4 cup

Preheat oven to 425F.  Grease a baking sheet.

Sift flour, baking powder and salt into a bowl.  Cut in shortening until the mixture resembles coarse crumbs.

Make a well in the center.  Add milk all at once.  Stir quickly with a fork just until a soft dough starts to form.

Turn onto a lightly floured surface and knead gently 10-12 times.

Roll out to a rectangle, approximately 10×12 inches.  Spread cheese, chorizo and chiles evenly over the surface.

Roll, starting from one of the long sides.

Using a piece of thread or fishing line cut into 12 rolls by placing the thread under the roll and crossing the thread over the top and pulling each end to make a cut.

Place rolls on greased baking sheet and bake about 15 minutes.  (The rolls fromeach end will look a bit wonky, but will taste just as yummy as the pretty ones from the middle!)

Enjoy warm from the oven!

Just look at the melty, spicy wonderfulness of these biscuits!  Yummy!  We had a couple left over so today, I cut them in half like I would a regular biscuit and used them as the bread for an egg sammich!  They were a bit small in diameter for the eggs, so next time I’m thinking of rolling them from the short edge and making 6 wider biscuits.  Oh the possibilities of this method!  Make them even easier by starting with Bisquick!

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