CHILE AND CHEESE BISCUIT CUPS
These simple, savory pull-apart biscuits get a spicy boost of flavor from shredded cheese and Old El Paso chopped green chiles. Pull them together with just 15 minutes of prep time, thanks to Bisquick mix.
Provided by By Inspired Taste
Categories Side Dish
Time 30m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 9 regular-size muffin cups with cooking spray.
- In medium bowl, stir together Bisquick mix and milk until soft dough forms. Shape heaping teaspoonfuls of dough into 27 balls; flatten each ball into flat round.
- In small bowl, mix chiles, cheese and taco seasoning mix.
- Place 1 dough round on work surface; top with about 1/2 teaspoon of chile mixture. Top with second dough round, another 1/2 teaspoon of chile mixture and third dough round. Place stack in muffin cup, edges facing toward bottom of cup; gently fan out edges. Repeat with remaining dough rounds and chile mixture.
- Bake 12 to 15 minutes or until golden brown. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHILI CHEDDAR BISCUITS
Chili powder lends a little kick to these flaky, buttery biscuits. "I like to serve them with steaming bowls of chili or hearty beef soup," writes Kim Marie Van Rheenen of Mendota, Illinois.
Provided by Taste of Home
Time 30m
Yield 15 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 259mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHILLI CHOCOLATE COOKIES
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
Provided by Good Food team
Categories Dessert, Dinner
Time 32m
Yield Makes 40 cookies
Number Of Ingredients 13
Steps:
- Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
- Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHILLI AND CHEESE SAVOURY BISCUITS (COOKIES)
A recipe creditted to Lynne Mullins (an award winning writer, restaurant critic and author) from our local Newcastle Herald newspaper. So easy to make and so much more economical than buying siilar biscuits from the deli. The writer states that the recipe can be easily doubled, then half of the dough can be frozen for later use. I haven 't tried this recipe gluten-free yet-but suspect it would be good with a good blended fdf flour and perhaps some added almond meal. Recipe using Australian measuring cups- 1 cup =250 mls
Provided by Jubes
Categories Dessert
Time 45m
Yield 40-50 biscuits, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined.
- Add cheeses and mix very briefly.
- Add the butter and whiz until the mixture resembles coarse breadcrumbs.
- Add the milk and process until the mixture forms a ball.
- Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
- Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage.
- Preheat your oven to 180°C
- Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays.
- Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
- Makes 40-50 biscuits.
Nutrition Facts : Calories 99.3, Fat 7.4, SaturatedFat 4.6, Cholesterol 20.4, Sodium 174.6, Carbohydrate 5.5, Fiber 0.2, Sugar 0.1, Protein 2.8
SAVORY CHEESE & HERB BISCUITS
The biscuits will rise to double the thickness, about 1 inch high. Split in middle and rub with butter and then place together. An absolutely great biscuit that can be served with soup or along with your main course. I developed this recipe about 25 years ago.
Provided by William Uncle Bill
Categories Breads
Time 25m
Yield 30 biscuits, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F degrees.
- Lightly grease an oven baking sheet with olive oil.
- In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
- Stir with a fork until well mixed.
- Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
- Stir in Parmesan cheese and cheddar cheese.
- Gently fold in buttermilk until well blended.
- Gather dough into a ball.
- On a lightly floured surface, gently knead dough 8 to 10 times.
- Dough will be slightly sticky.
- Roll out dough into a circle about 1/2 inch thick.
- Using a 1 1/2 inch cookie cutter, punch out dough.
- Place on greased cookie sheet about 1/2 inch apart.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on prepared baking sheet.
- Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
- Serve biscuits hot with butter.
- If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier.
- When cutting, dip the cutter into flour each time.
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