Italian Chili & Parmesan Garlic Biscuits

A couple of weeks ago,  I took my annual birthday trip to Denver.


As usual, D-town did not disappoint. (and that bestest friend of mine? she outdid herself  — I’m so blessed!) 🙂

A day trip to the mountains with my BFF and her bees.


A night out on the town, just the two of us — THE best birthday dinner at True Food Kitchen. (get yourself there ASAP!)


A day of baking. It’s tradition. Me and the bee.


Top request from the hive?

Pumpkin Spice Cookies with RumChata Cream Cheese frosting. (with a new-to-me mix I’m loving!)


It was football Sunday and little bee and I were feeling generous, so we threw in a batch of Italian Chili too.


We mixed things up and made the chili in the slow cooker, leaving the oven open for baking business. There’s something about a hot pot of soup simmering on the stove that calms me, so that’s my preferred mode, but life is short and sometimes we need a quick throw-it-all-in-and-GO meal, so now you have the slow cooker option too. You will want to either remove the lid and allow the liquid to reduce down after cooking for 2-3 hours on high, or thicken it up with some GF flour or cornstarch. (I did the latter adding a tablespoon of flour at a time, mixed with a little water. Repeat this step until you get the consistency you like.)

The biscuits? You probably want to double the batch — they won’t last long!

{Italian Chili}

 1 medium onion, diced                                         1 green pepper, diced

2 cloves garlic, minced                                         1 cans tomato juice (11.5oz)

14.5 oz can navy or northern beans                1 cup chicken stock

1 tablespoon Penzey’s Pasta Sprinkle             fresh parmesan for topping

14.5 oz can diced tomatoes                                  1 lb ground Italian sausage ( ½ spicy, ½ sweet is my combo)

salt & pepper


  1. Using Dutch oven or large stock pot, brown Italian sausage. Remove from pan and set aside.
  2. Using leftover grease from sausage, sauté onions and green peppers until tender.
  3. Add garlic, stirring, for about 30 seconds.
  4. Return the sausage to the pot, followed by the beans, tomato juice, diced tomatoes, chicken stock, and pasta sprinkle. Season with salt and pepper.
  5. Bring to a boil, then reduce heat and simmer over low heat 30mins or longer to reduce down to your preferred thickness.
  6. Top with fresh parmesan and serve with warm garlic-parm biscuits.


{Garlic Parmesan Biscuits}

1 cup Gluten Free Flour Mix (I used Cup4Cup, if not using a pre-made mix, add 1 teaspoon guar gum)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sugar or honey
1/2 tsp salt
1/4 tsp pepper
2 tsp garlic powder (add more if you want more garlic flavor) 
2 tablespoons shortening
3 tablespoons butter
1/2 cup parmesan cheese, shredded
1/4 cup sour cream
1/4 cup milk

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Combine: GF flour mix, baking powder, baking soda, salt, sugar/honey, guar gum (if used) Add shortening and butter. If you feel like getting messy (the way to go!) use hands to mix until dough forms. (a food processor works well too) Add cheese, sour cream, and milk. Stir to combine all ingredients well, then drop by 1/4 cup size balls onto a baking sheet. A cookie scoop works well too. Bake for 15-17 minutes at 400 degrees, until golden on top, depending on size — the recipe makes about 6 biscuits, but you can make them mini-biscuits as well, these are pretty hearty.

Brush with melted butter immediately after baking them.