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One-Pot Turkey Chili and Biscuits

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Ingredients
  

For the Biscuits:

  • 1 cup all-purpose flour
  • ⅔ cup fine cornmeal
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • ½ tsp. fine sea or table salt
  • ¼ tsp. baking soda
  • 8 tbsp. unsalted butter, cold, cut into 1/2-inch cubes
  • ¾ cup buttermilk or plain whole-milk yogurt
  • 1 scallion, thinly sliced, plus more for serving 
  • Whole milk, buttermilk or yogurt, for finishing
  • 2 tbsp. Parmesan, grated, for finishing

For the Chili:

  • 2 tbsp. extra-virgin olive oil
  • 1-pound ground turkey
  • 1 large yellow onion, diced
  • 1 jalapeño, seeded, if desired, and diced
  • 3 garlic cloves, finely grated, passed through a press or minced
  • 1 tbsp. chili powder
  • 1-½ tsp. fine sea or table salt, or to taste
  • 1 tsp. dried oregano
  • ¾ tsp. ground cumin
  • ½ tsp. freshly ground black pepper
  • 1 14-½-ounce can whole plum tomatoes
  • 2 15-ounce cans pinto or black beans, drained and rinsed
  • ½ cup fresh cilantro leaves and tender stems, chopped  
  • Sour cream or Greek yogurt and pickled jalapeños, for serving, optional

Instructions
 

To prepare the biscuits:

  • In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  • Using a pastry cutter, or your hands, cut or rub in the butter until mixture resembles rolled oats.
  • Fold in the buttermilk and scallion.
  • Gently stir mixture until it comes together in a moist, sticky mass.
  • Cover bowl and refrigerate until ready to use.

To prepare the chili:

  • Pre-heat oven to 425°F.
  • In a large ovenproof skillet, heat oil, over high heat, until it thins.
  • Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits; about 7 minutes.
  • Reduce heat to medium-high; add onion and jalapeño; cook until translucent and tender; about 5 minutes.
  • Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper; cook until fragrant; about 1 minute longer.
  • Using kitchen shears, or your hands, break up tomatoes and add them, along with the juices, to the pan.
  • Add beans and remaining 1/2 teaspoon salt; scrape up any brown bits on the bottom of the pan.
  • Reduce heat to medium-low and simmer until slightly thickened; 3 to 5 minutes.
  • If the mixture seems very dry, add a few tablespoons water; it should be juicy-looking but not wet.
  • Remove from heat and stir in cilantro; taste and add more salt, if needed.

To assemble and bake:

  • Divide biscuit dough into 6 equal balls.
  • Use your palm to flatten each ball into a 3/4-inch-thick disk.
  • Arrange on top of turkey chili.
  • Brush biscuits lightly with milk, and sprinkle grated Parmesan on top.
  • Transfer skillet to oven and cook until biscuits are golden at the edges; 25 to 30 minutes.
  • Remove from oven and let cool for 10 minutes before serving.
  • Serve with sour cream and pickled jalapeños, if you like, and more scallions.