Homestyle Turkey Chili with Buttermilk Biscuits

1. Make Biscuit Dough

Begin by making the biscuit dough. In a medium bowl, combine all-purpose flour, cornmeal, baking powder, sugar, salt, and baking soda. Cut the cold butter into the dry mixture until it looks like crumbly oats. This creates a base for tender biscuits with a delightful crumb. Fold in the buttermilk and scallion until just combined, forming a sticky dough. Cover and chill while you make the chili.

2. Cook Turkey and Vegetables

Warm the olive oil in a large, ovenproof skillet over high heat until it’s shimmering. Crumble in the ground turkey and cook until it loses its pink color, gaining some nice browned edges. Lower the heat slightly, add the diced onion and jalapeño, and cook until they're soft and inviting.

3. Add Spices and Tomatoes

Next, stir in the garlic, chili powder, 1 teaspoon of salt, oregano, cumin, and black pepper. Cook for a minute until the spices bloom with aromatic warmth. Hand-crush the plum tomatoes into the pan, pouring in the juices too. Add the beans and sprinkle in the remaining salt. Simmer the mixture until it thickens just enough, stirring occasionally – it should be saucy but not soupy. Fold in the fresh cilantro and adjust the seasoning if needed.

4. Bake with Biscuits

Retrieve the chilled biscuit dough. Divide it into six portions and flatten each into a disk. Nestle these atop your simmering chili, leaving a bit of space between them. Brush the tops with milk and sprinkle with Parmesan cheese, which will form a golden crust as they bake. Transfer the skillet to the oven and bake until the biscuits are golden around the edges, about 25 to 30 minutes. Let it rest for a moment before serving – the chili's flavor deepens as it cools slightly.

5. Serve the Chili

Serve this comforting dish with a dollop of sour cream and a few pickled jalapeños for an extra kick, if that's your style. Enjoy the warm embrace of this homestyle meal.