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Cheesy Chili Biscuits

Cheesy Chili Biscuits

Light as a feather cheesy biscuits are split and filled with sausage patties, Nacho Cheese Sauce and cheesy scrambled eggs for a simple, luscious meal-in-hand at breakfast or any other meal on the go.

Cheesy Chili Biscuits


Servings: 24

24 x 1 1/2-oz. cooked pork or turkey sausage patties (2 lb.)
1 Tbsp. oil
1 cup minced onions
1 tsp. minced garlic
8 large eggs (approx. 2 cups)
2 cups Nacho Cheese Sauce, warm, divided
24 prepared 3-inch Cheesy Biscuits


Cheesy Biscuits

1 1/2 qt. all-purpose flour

2 Tbsp. baking powder

1/2 tsp. salt

12 Tbsp./3/4 cup unsalted butter

1 cup Nacho Cheddar Sauce

2 cups low-fat milk

1/2 cup minced scallions


  1. Preheat oven to 400ºF. Heat sausage patties.
  2. In a large skillet, heat oil over a medium-high heat; and onions and saute 3 minutes. Stir in garlic and continue to cook 2 minutes. Reduce heat and stir in eggs and cook until lightly scrambled, about 4-5 minutes. Stir in 1/2 cup Nacho Cheese Sauce and mix well. Keep warm.
  3. To Assemble Biscuit Sandwich: For each sandwich, spread insides of each split biscuit with 1 Tbsp. warm Nacho Cheese Sauce. Top bottom of biscuit with a cooked, warm sausage patty and 2 Tbsp. scrambled chili-egg-onion mixture. Top with other biscuit half and serve while hot.
  4. In a large bowl, blend together flour, baking powder, salt and butter to create a corn meal texture mixture. Mix in milk, Cheese Sauce and scallions to create a firm dough. On a floured surface roll dough out to1/2 inch thick. Cut 24x3 inch rounds rerolling if necessary. Bake in 400 degree oven for 14-18 minutes or until golden brown. Remove from heat and cool. Serve directed.

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