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To achieve the perfect texture for your Cheesy Chili Bliss Pull-Aparts, start by cutting in the butter. This technique involves incorporating cold butter into your dry ingredients to create a crumbly texture. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Aim for small, pea-sized pieces of butter. This step is crucial because it helps create flaky layers in your pull-aparts, enhancing the final texture.

Cheddar Chili Biscuit Pull-Aparts

Discover the ultimate comfort food with Cheesy Chili Bliss Pull-Aparts, a delightful blend of gooey cheese and zesty chili wrapped in fluffy, pull-apart bread. Perfect for any occasion, from family gatherings to game nights, these versatile bites invite sharing and create a warm atmosphere. Customize your chili and cheese to suit your taste, and enjoy the interactive experience of tearing into this savory delight. A must-try recipe for food lovers and perfect for creating lasting memories around the table.
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

1/2 cup buttermilk

1 cup canned chili (homemade or store-bought)

1/4 cup sliced green onions (for garnish)

1 tablespoon melted butter (for brushing)

1 teaspoon smoked paprika (optional, for a smoky kick)

Instructions
 

Preheat and Prepare the Pan: Begin by preheating your oven to 450°F (232°C). Take a 9-inch round baking pan or a cast-iron skillet and grease it generously to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder. Ensure they are thoroughly combined to create a uniform base for your dough.

      Cut in the Butter: Introduce the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture has a coarse, crumbly texture—similar to that of sand.

        Incorporate Cheese: With the butter well mixed, stir in the shredded sharp cheddar cheese, making sure it is evenly distributed throughout the flour mixture for that gooey cheesy goodness.

          Add Buttermilk: Gradually pour in the buttermilk. Gently mix until just combined, taking care not to overwork the dough—this will ensure tender pull-aparts.

            Shape the Dough: Lightly flour your work surface and turn the dough out onto it. Pat the dough into a rectangle, about 1 inch thick, and then cut it into 2-inch squares.

              Layer the Ingredients: Take half of the biscuit squares and arrange them in a single layer at the bottom of your greased baking pan. Spoon half of the canned chili over these squares, spreading it evenly. Place the remaining biscuit squares on top of the chili, followed by the rest of the chili to create a flavorful, layered effect.

                Bake to Perfection: Place the pan in the preheated oven and bake for 15-20 minutes or until the biscuits are puffed up, golden brown, and fully cooked through.

                  Brush with Butter: Once baked, remove the pan from the oven and immediately brush the tops of the biscuits with melted butter. For an extra flavor boost, sprinkle the tops with smoked paprika if desired.

                    Garnish and Serve: Allow the pull-aparts to cool for a few minutes. Just before serving, garnish with freshly sliced green onions for a pop of color and flavor. Serve them warm, inviting everyone to pull apart the cheesy, chili-filled biscuits for a delicious treat!

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | 8 servings