1 can vegetarian chili
1 package refrigerated buttermilk biscuits (10 pieces)
grated cheddar cheese

Grease  ten muffin cups.  Press a portion of biscuit dough into each biscuit cup, shaping up the side of the cup.  Divide chili evenly among cups.  Top with grated cheese.

Bake in preheated 400* oven for 10-12 minutes.

Makes 3-4 servings.

This recipe can be made vegan by either leaving out the cheese on top or substituting soy cheese. If you experiment with different brands, you can find one that melts...also, you will have to find a brand of refrigerated biscuits that doesn't use butter or milk (or buttermilk...)


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Background:  "The Maize Festival," by Diego Rivera