Step 1

Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40–45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.

Step 2

Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 3

In a large bowl, whisk together the self-rising flour, cornmeal, and salt.

Step 4

Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.

Step 5

Add the buttermilk and stir until the dough comes together in a ball.

Step 6

Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.

Step 7

Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.

Step 8

Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.

Step 9

Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.

Step 10

Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.

Step 11

Bake the biscuits for about 20 minutes, or until golden brown.

Step 12

Garnish the biscuits with the scallions and serve with sour cream alongside.

Step 13

Enjoy!