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Chocolate Chipotle Bacon Biscuits


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  • 30 oz. all-purpose flour
  • 2 c. buttermilk
  • 2 tsp. chipotle chili power
  • 7 tsp. Clabber Girl Baking Powder
  • 8 oz. cream cheese 1 cup, well softened
  • 1 tsp. cream of tartar
  • 4 oz. bacon bits 1 cup, crisp
  • 1 1/2 c. milk
  • 3 c. Royal No Bake Chocolate Cheesecake Mix
  • 1 tsp. salt
  • 1 1/2 c. vegetable shortening


Preparing Biscuits:

1.  In a 5 qt. mixer bowl, beat all biscuit dry ingredients on low speed with paddle beater until mixed.

2.  Add shortening; beat on low speed until a coarse crumb texture is achieved.

3.  Add buttermilk; beat on low speed until mixed.

4.  Form into 2 equal sized balls of dough and place on well-floured work surface.  Knead each one 10-12 times.

5.  Roll or pat into two 8x12 inch rectangles, ½ inch thick.

6.  Cut each rectangle into 24 biscuits with a floured 2 inch biscuit cutter and place 1 inch apart on a baking sheet.

7.  Bake at 450 degrees for 8-10 minutes or until golden brown.

Prepare Topping:

1.  In a small mixer bowl, beat cream cheese with wire whisk until creamy.

2. Add cheesecake mix, milk, and chipotle powder. Beat on low speed 30 seconds; scrape the bowl well; beat on medium speed an additional 2 minutes or until creamy.

3.  For each serving, plate 2 biscuits and a small ramekin of chocolate spread

• To save time and waste, just cut rectangle 4 x 6 into 24 square biscuits.

• For a different flavor, you could omit the chili powder and substitute 1/2 teaspoon maple flavor.