How To Make Biscuit Bowls Recipes

GRANDS!™ BISCUIT BOWLS WITH CHILI

Steps:

• Place 5 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.
• Press each biscuit into 5 1/2-inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.
• Bake at 350°F 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.
• Meanwhile, in 2-quart saucepan, heat chili over medium heat until hot. Spoon chili into bread bowls; sprinkle with cheese.

BREAKFAST BISCUIT CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

BISCUIT BOWL CHILI

Steps:

• Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups., Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack. , Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese.

KATE'S UNFORGETTABLE WOODEN BOWL BISCUITS

Steps:

• Preheat oven to 500 degrees F.
• Fill a wooden biscuit bowl 2/3 full with as much of the bag of flour as possible. Use the back of a hand to form and simultaneously pack an 8-inch well in the center of the flour leaving a small amount on the bottom. Gently pour the milk into the well-packed enter of the well. Scoop 1/3 cup of room-temperature lard into the milk. Using the fingers of one hand, mush together the milk and fat until it looks like thick lumpy pancake batter. Making a massaging motion with the fingers of one hand, slightly akin to playing the scales on a banjo, move the batter around the well in a whirlpool. Continue moving the fingers steadily around the bowl as a rotary mixer would, like a centrifuge. The batter will gently pull in the packed flour. After a few rotations, it will have pulled in sufficient flour to make a very wet dough in the center of the bowl, cradled by the rest of the flour.
• Re-flour both hands in the remaining flour and scrape the wet mess of the gooey hand back into the dough. Re-flour both hands and slide under the dough, turning it completely over in the remaining flour with the wet portion of the flour at the bottom of the dough and the top portion completely floured. Re-flouring hands as needed, pinch off an egg-sized portion of the dough sufficient for a 1 1/2-inch biscuit. The portion pulled from the dough will be wet. Dip it into the flour so the total exterior of the dough will be wet. Dip it into the flour so the total exterior of the dough is now floured. Cup one hand, making sure the palm is floured, and move the dough on top of the palm. Use the palm of the second hand to smooth the top of the dough with pinkie and thumb to keep it round. Using a metal spatula if necessary, move the biscuit to an iron skillet or small baking sheet. Repeat with subsequent biscuits, nestling close to each other to keep upright. When pan is full and dough is all used, re-sift flour into the bowl, discarding any pieces of dough left in the sifter, and cover flour with a clean tea towel to use the next day.
• Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

BISCUIT BOWL

Steps:

• Preheat the oven to 450 degrees F.
• Invert a 6-cup muffin tin and spray the underside with vegetable oil cooking spray.
• Stir together the biscuit mix, milk and cayenne in a medium mixing bowl.
• Shape into a ball.
• Turn out onto floured surface and knead 2 to 4 times.
• Divide the ball into 6 pieces.
• Roll each piece into a 6-inch circle.
• Place 1 dough circle over each muffin cup.
• Press around the cup to form a bowl shape.
• Bake for 12 to 15 minutes, until lightly browned.
• Let cool slightly. Remove the biscuit bowls and reserve.

AIR-FRYER DOUGHNUTS

Steps:

• Preheat air fryer to 375°. Separate biscuits. Cut out centers using a 1-inch cutter; save centers. In batches, place doughnuts in a single layer in greased air fryer. Cook until golden brown and puffed, turning once, about 5 minutes. In batches, cook doughnut holes until golden brown, 3-4 minutes., Meanwhile, in a shallow dish, combine sugar and cinnamon. In a separate bowl, mix melted butter and vanilla. Brush doughnuts and doughnut holes with butter; toss in sugar mixture. Serve warm.

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.