Entertain/Food / February 24, 2017

Cornbread and Biscuits to Top Off Chili Day

Cornbread and Biscuits to Top Off Chili Day

What’s for dinner this weekend? Chili!

In honor of National Chili Day, February 25, we’re planning a date with our kitchen and our favorite chili recipes. While the chili is the star of the show, you can’t forget to bring along a sidekick or two to put your plate over the top.

It’s exactly why we’re bringing you two fabulous recipes for a couple of carb-tastic treats to accompany your chili. Whether you love to dip, dunk or keep it dry, this biscuit and cornbread recipe are sure to fit the bill. Don’t forget to make enough to enjoy while you watch the Oscar’s on Sunday!

Purple Cowboy Tenacious Red and Chili

And when you pull it all together with a glass of Purple Cowboy Trail Boss Cabernet or Purple Cowboy Tenacious Red, your taste buds will be giving you a standing ovation.

Here are some of our favorite chili recipes from the blog to cook up with the biscuit and cornbread recipes below:

Slow Cooker Texas-style Chili

Chili Recipes Worth Falling For

Natalie’s Spanish Lamb & Chorizo Chili 

Savory Cheddar Biscuits

Savory Cheddar Biscuits
(via Delish)

  • 4 c. all-purpose flour
  • 8 tsp. baking powder
  • 2 tsp. salt
  • 2 tsp. Freshly ground pepper
  • 1½ stick unsalted butter
  • 2 c. buttermilk
  • 1 c. Grated Cheddar


  1. Preheat oven to 450 degrees F. Meanwhile, in a large bowl, combine flour, baking powder, salt, and pepper. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse crumbs. Add buttermilk and Cheddar, and stir until dough just comes together.
  2. Turn out dough onto a lightly floured surface; divide dough into halves and pat each into a rectangle. Set aside one rectangle and cover with a clean dish towel.
  3. Working with the other rectangle and using your hands, fold, flatten, and repeat until the dough has been folded over 4 times. Pat out until 1 inch thick. Cut out biscuits using a 2-inch round cutter. Repeat with reserved dough rectangle. Reroll scrap dough and repeat until all dough is used.
  4. Transfer biscuits to two baking sheets and bake until golden on top, 14 to 18 minutes.


Classic Buttermilk Cornbread

Classic Buttermilk Cornbread
(via MyRecipes)


  • 1 1/4 cups all-purpose flour
  • 1 cup plus 3 Tbsp. plain white cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 cup buttermilk


  1. Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
  2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
  3. Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

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