Chili Biscuit Breakfast Pie

Chili Biscuit Breakfast Pie: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

Olive oil cooking spray
1 cup (125 g) whole-wheat pastry flour

2 teaspoons (9 g) baking powder

1/4 teaspoon salt

1/3 cup (75 g) butter, chopped into small pieces and chilled in the freezer for 10 minutes

1/2 cup (115 g) plain low-fat Greek yogurt

1 teaspoon lime zest

2 teaspoons (10 ml) olive oil

1 yellow onion, chopped

1 pound (455 g) leanest ground beef (or turkey)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon each salt and fresh-ground black pepper

3/4 cup (185 g) tomato sauce

1 cup (130 g) frozen corn, thawed

1 egg

1/2 cup (115 g) low-fat sour cream

1/4 cup (4 g) chopped fresh cilantro

1/2 cup (58 g) shredded high-quality Cheddar cheese

Cooking Instructions:

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 9 1/2-inch (24-cm) deep-dish pie plate with olive oil and set aside.

In a large bowl whisk together the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the chilled butter pieces into the flour until the mixture is holding together in pea-size pieces. Add the yogurt and zest and stir just until the mixture forms a dough. Turn the dough out onto a floured surface and gently knead it a few times. Roll it out into a roughly 9 1/2-inch (24-cm) circle and, using a biscuit cutter or the rim of a juice glass, cut it into 9 thin 3-inch (7.5-cm) biscuits. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes. Add the beef and break it up. Cook until no pink remains, about 5 to 6 minutes, and drain off any oils. Add the chili powder, cumin, salt, pepper, tomato sauce, and corn, and stir to mix. In a small bowl, whisk the egg, add the sour cream, and whisk together until well combined. Stir in the cilantro. Stir the sour cream mixture into the beef mixture until combined and heat for about 2 minutes. Pour the beef mixture into the prepared pie plate. Sprinkle the cheese evenly over the top. Lay the biscuits in a single layer on top of the beef. Bake for 20 to 25 minutes, or until cooked through and the biscuits are golden brown (top loosely with aluminum foil if the biscuits are browning too quickly).