This one-pan skillet cauliflower and black bean chili delivers deep roasted flavor alongside crisp, sweet-and-savory cheddar edges. Dropping the dough directly over the hot stew saves you from washing a separate baking sheet and keeps the biscuit undersides beautifully soft.

This post may contain affiliate links.

Why This Cast-Iron Method Works

Moving from the stovetop straight to a 400°F oven creates distinct textures without extra dishes. The heavy metal holds heat evenly, allowing the base to aggressively simmer while the oven crisps the biscuit tops. I rely on my digital scale to measure exactly 90 grams each of flour and cornmeal, ensuring the dough stays light enough to steam properly on top of the liquid.

How to Make the Chili and Biscuits

Char the vegetables. Heat the oil in a 10-inch or 12-inch cast-iron skillet over medium-high heat. Add the cauliflower florets, poblano pepper, and white scallion parts. I let the florets sit undisturbed for the first few minutes so they develop a dark crust instead of just steaming.

Spice and simmer. Stir in the chili powder, cumin, smoked paprika, and kosher salt. Cook for one minute until highly fragrant, then pour in the black beans, fire-roasted tomatoes, frozen sweet corn, and vegetable broth. Scrape up the browned bits, let it simmer rapidly for two minutes, and pull it from the heat.

Mix the dough. In a bowl, whisk the flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Snap the cold cubed butter into the dry ingredients until it looks like coarse crumbs with some pea-sized pieces left.

Add the buttermilk. Toss in half a cup of the cheddar cheese, pour in the cold buttermilk, and use a fork to gently mix. Overworking the dough or letting the butter warm up will give you dense drops, so stop as soon as a shaggy wet dough forms.

Top and bake. Drop six to eight mounds of dough straight onto the warm chili. Sprinkle the remaining half cup of cheddar evenly over the tops. Bake for 20 to 22 minutes until the edges bubble and the biscuit centers are cooked through.

Garnish. Remove the skillet from the oven. Drizzle the hot honey over the warm biscuits immediately, scatter the green scallion tops over the dish, and serve hot.

For a cool contrast against the heat and sharp cheese, serve this alongside a creamy herb Greek yogurt dip.

Make-Ahead Steps and Leftovers

Prep ahead: You can cook the chili base entirely on the stovetop up to 3 days in advance and store it in an airtight container in the fridge.
Baking later: Reheat the cold chili on the stove until simmering, then mix your dough, drop it on top, and bake.
Leftovers: Store baked biscuits in a separate container at room temperature so they do not get soggy resting on the liquid in the fridge.

Common Chili and Biscuit Questions

Can I use a different type of pan?

Yes, any heavy oven-safe skillet will work if you do not have cast iron. Avoid thin metal pans, as they will not hold the heat evenly enough to properly steam the biscuit bottoms.

Do I need to thaw the frozen sweet corn?

No, you can pour the frozen corn directly into the skillet. The rapid simmer and the 400°F oven time will heat it through entirely.

This meal brings the exact sweet, savory, and spicy contrast I want out of a 50-minute dinner. Finish the night with a slice of lemon raspberry frozen yogurt bark, and save this recipe so you have the specific macro estimates ready for your next tracking day.