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Trencher or bread bowl
filled with your favourite chili goal
from the kitchen's of  tizona
a good ol southern buttermilk bisquit

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made this a few weeks back, trick to the bisquits, is make up at least a double batch of bisquit batter cut into rounds, and spread out over the BOTTOM of a muffin tin, *be sure this lesser used area is CLEAN FIRST* then, make your favorite chili recipe, mine, goes something like this. sauté onions with garlic in a pan, till beginning to brown, and caramelize, add meat, [stew meat, like chuck roast, cleaned and trimmed, but ground beef is ok if you can't manage that] and brown, then add tomato products, beans, some corn, spices, like cumin, red pepper, garlic, oregano, and simmer for a good long while, till the meat is braised tender. schlorp inna bisquit bowl, and omnomnom!!

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Southern Buttermilk Biscuits from http://adriennecooks.com/2012/11/26.....milk-biscuits/

Ingredients
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon sea salt, fine
6 tablespoons butter – chilled
1 cup full fat buttermilk

Mix together all dry ingredients in a bowl. “Cut” butter into your dry ingredients. I mash it together with a fork until the butter pieces are small then mix with my hands to evenly distribute all the butter. The mixture should form little pea size pieces. Then add your cold buttermilk, about half. Mix with a fork until combined. Add more butter milk till the dough comes together. If you add too much buttermilk and the mix is super sticky and wet just add in a bit more flour. Dump out on to a floured surface and fold over 4 times, that’s all the kneading it needs. Pat into a disk about a quarter inch thick. Thicker for fewer biscuits


Allergy warning – recipe contains dairy products