Chilli And Cheese Savoury Biscuits Cookies Recipes

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CHILE AND CHEESE BISCUIT CUPS



Chile and Cheese Biscuit Cups image

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

2 1/2 cups Original Bisquick™ mix
2/3 cup milk
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup shredded pepper Jack or Monterey Jack cheese (3 oz)
1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)

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 Cheddar Biscuits image

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

1-1/3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons dried parsley flakes
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup whole milk
1 large egg, lightly beaten
1-1/2 cups shredded cheddar cheese

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



Chilli chocolate cookies image

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

225g unsalted butter , softened
100g caster sugar
175g dark muscovado sugar
2 tsp vanilla extract
2 eggs , beaten
300g plain flour
50g cocoa powder
1 tsp baking powder
1 ½ tsp cayenne pepper (less or more to taste)
100g bar dark chilli chocolate , roughly chopped
100g bar white chocolate , roughly chopped
100g bar dark chocolate , roughly chopped
vanilla ice cream

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)



Chilli and Cheese Savoury Biscuits (Cookies) image

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

1 cup plain flour
2 tablespoons self-raising flour
1/2 teaspoon dried chili pepper flakes (or to taste)
1/2 teaspoon salt
40 g freshly grated parmesan cheese (you could also use asiago, padano, reggiano)
100 g grated cheddar cheese
125 g butter, chopped
2 teaspoons milk

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



Savory Cheese & Herb Biscuits image

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

2 tablespoons extra virgin olive oil
3/4 cup cake-and-pastry flour
3/4 cup all-purpose flour
1/2 teaspoon baking powder
2 teaspoons italian seasoning mix
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/3 cup chilled butter
1/2 cup freshly grated parmesan cheese (, Parmigiano Reggiano cheese is preferred)
1/3 cup grated sharp cheddar cheese
2/3 cup buttermilk

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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