Simple Skillet Chili with Biscuits

Ingredients

Ingredients with an * are listed more than once.

• 1 1/2 pounds ground turkey
• 1/2 teaspoon table salt *
• 1 jar jarred salsa , 16 ounce jar
• 15 ounces black beans , drained and rinsed
• 1 cup all purpose flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon table salt *
• 3 tablespoons unsalted butter cold, cut into small cubes
• 3/4 cup buttermilk
• 1/4 teaspoon black pepper
• 1 cup corn (optional)
• 2 ounces monterey jack cheese , shredded (optional)

Directions

• Preheat the oven to 425°. Gather and prep ingredients.
  
• Saute the meat with the salt in an oven-proof skillet over medium heat until pink is gone, breaking up the chunks.
  
• Add black beans and salsa. Stir to combine. Raise heat to bring to simmer, then reduce heat to low. Continue to simmer while preparing the biscuits.
  
• In a medium bowl whisk together flour, baking soda, and salt.
  
• Cut the butter into the flour with a pastry cutter until butter pieces are smaller than pea-size. If you don't have a pastry cutter, you can use two butter knives, or just flatten the butter pieces with your fingers while mixing it with the dry ingredients.
  
• Pour buttermilk in with flour mixture and stir with a spoon. Mix gently until no dry flour pockets remain. Batter will still be lumpy.
  
• Stir the ground pepper into chili. Taste and season with more salt if needed.
  
• If using corn, stir it into the chili.
  
• If using cheese, sprinkle it over the top.
  
• Drop biscuit batter on top of the chili with a spoon. Arrange the dollops somewhat evenly, but they don't need to be perfect because the biscuits will expand and spread.
  
• Place skillet in the oven and bake for 20-25 minutes, until the biscuits are lightly browned.
  
• Remove from oven. Let cool a few minutes before serving. Leftovers can be frozen.