Bison Enchilada Biscuit Ring
If you are looking for a crowd-pleasing bison recipe that is easy to assemble and packed with flavor, this Bison Biscuit Ring is the perfect place to start. It combines seasoned ground bison, melty cheese, and warm aromatics wrapped in buttery crescent dough for a comforting appetizer or simple weeknight meal. Every slice delivers tender bison with a clean, rich taste that never feels heavy, plus just the right amount of heat from the enchilada sauce and spices.
Ground bison is naturally lean and full of savory depth, which makes it an ideal choice for this type of pull apart dish. The mild sweetness of the meat pairs beautifully with the cheese and shallots, and the biscuit ring helps lock in moisture so the filling stays hearty and flavorful. Once baked, you get a golden, flaky shareable centerpiece that is perfect for game days, holiday gatherings, or any night you want something warm and shareable without a lot of effort.
Serve it with salsa, queso, or a spoonful of extra enchilada sauce for an even bigger burst of flavor. No matter how you plate it, this easy bison appetizer is sure to become a new favorite.
Enchilada Biscuit Ring
Ingredients
- 16 oz ground bison
- ¼ cup shallot
- 1 tablespoon garlic
- ½ cup enchilada sauce + more for drizzling
- ½ cup cheddar cheese - shredded + more for topping
- 2-3 green onions - chopped
- 2 cans crescent biscuit dough
- 4 tablespoons butter - melted
Instructions
-
In a large skillet over medium-high heat, add the ground bison and sear until mostly browned. Stir in the chopped shallot and garlic. Continue to stir until the shallot is softened and the garlic is fragrant, about 5–6 more minutes.
-
Add the enchilada sauce. Stir until most of the liquid has evaporated, another 3–4 minutes. Turn off the heat and stir in the cheese. Remove from the heat source and set aside to cool to room temperature for about 30 minutes, or until it is no longer steaming.
-
The filling will make 2 rings, but only prepare one ring at a time to keep the cooking even. Keep the biscuit dough in the fridge until ready to fill.
-
Preheat the oven to 375°F. Prepare a round baking sheet with parchment paper, then unroll the crescent dough and separate into individual triangles. Arrange the triangles in a star pattern on the baking sheet, leaving about a five-inch gap in the center.
-
Add about 1–2 tablespoons of the cooled filling to the inner edge of the ring. Lift and fold the top half of each triangle over the filling and gently tuck the ends underneath to seal. Leave small gaps between the dough sections for even baking.
-
Brush melted butter over the ring, then add shredded cheese and a drizzle of enchilada sauce. Bake for 12–15 minutes or until the biscuits are puffed and golden. Check the bottom of the ring to confirm the dough is fully baked and adjust the time as needed.
-
Repeat the above steps with the remaining dough and filling and transfer to the oven as soon as the first ring comes out.
-
When the bread is done, remove from the oven and transfer the ring, using the parchment paper, to a serving platter. Garnish with green onions, plus extra enchilada sauce and cheese as desired.
-
Cool for 10 minutes prior to serving. Pair with salsa, queso, or sour cream - enjoy!
Recipe Notes
Like The Starving Chef on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
