Savory Biscuit Bites Recipes

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SAVORY CHEESE AND HERB BISCUITS



Savory Cheese and Herb Biscuits image

Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!

Provided by The_Swedish_Chef

Categories     Breads

Time 44m

Yield 18 2.5 inch biscuits

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 tablespoon fresh ground black pepper (MUST be freshly ground or forget it!)
1 dash cayenne pepper (no more than 1/8 teaspoon! )
8 tablespoons butter (Soft, cut into 1 tablespoon amounts to easily work into the dough)
1 cup buttermilk (Do NOT use "soured milk"! It will NOT turn out the same!!!!! I have access to Gourmet Buttermilk but)
1 cup extra-sharp cheddar cheese (cut into tiny cubes the size of garden peas. The recipe sifter does not recognize this brand, but th)
1/2 cup chives, snipped into tiny pieces (I ended up wanting to use the entire plastic package of chives, which equalled about 3/4 cup lightly)
2 tablespoons heavy cream (Half and Half, Whipping Cream(for spreading on top of the biscuits before they go into the oven)

Steps:

  • Notes on how to make STELLAR biscuits:.
  • 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
  • 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
  • 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
  • 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
  • 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
  • Directions:.
  • Preheat oven to 450-degrees F.
  • In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
  • Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
  • Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
  • Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
  • Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
  • Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
  • Brush tops of biscuits lightly with cream.
  • Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
  • VARIATIONS ON BISCUITS:.
  • 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
  • 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
  • 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
  • 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
  • 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
  • 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

SAVORY TOMATO BACON BISCUIT BITES



Savory Tomato Bacon Biscuit Bites image

Biscuits made with Original Bisquick® mix and topped with bacon and tomatoes give you delicious appetizers - perfect for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 32

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/3 cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon Italian seasoning
1/4 teaspoon ground red pepper (cayenne)
2/3 cup mayonnaise
1/4 cup milk
4 large plum (Roma) tomatoes, each cut into 8 slices
10 slices bacon, crisply cooked, crumbled
Thinly sliced green onions, if desired

Steps:

  • Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
  • In medium bowl, stir together Bisquick mix, cheese, sugar, Italian seasoning and red pepper. Add 1/3 cup of the mayonnaise and the milk, stirring with fork until moistened. On lightly floured surface, knead dough 5 or 6 times. Pat or roll dough to 1/4-inch thickness. Cut with 1 3/4-inch round cutter; place rounds on cookie sheet.
  • Bake 8 to 10 minutes or until golden brown. Cool slightly. Spread biscuits with half of remaining 1/3 cup mayonnaise; top each biscuit with tomato slice. Spread tomato slices with remaining mayonnaise; sprinkle evenly with bacon and onions.

Nutrition Facts : Calories 86, Carbohydrate 6 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 203 mg

SAVOURY PARTY BITES



Savoury party bites image

Impressive, quick and easy nibbles to serve at parties or with drinks

Provided by Good Food team

Categories     Canapes

Time 1h

Yield Each recipe makes 20

Number Of Ingredients 5

Mango & prawn skewers
Little caviar jackets
Sticky squash with sesame seeds
Chorizo & chilli mini pizzas
Goat's cheese on toast (all ingredients for recipes below)

Steps:

  • Mango & Prawn skewers 3 limes, 1 tbsp grated ginger, 1 crushed garlic clove, 1 chopped and deseeded red chilli and 1 tbsp chopped coriander. Cut a large mango into 20 chunks. Thread each onto a small skewer with a large cooked prawn (20 prawns will be about 250g/9oz). Marinate the skewers in the lime dressing for 1 hr (makes 20).
  • Little caviar jackets Put 20 small new potatoes on a baking tray. Drizzle with olive oil and season. Roast for 25 mins at 200C/180C fan/gas 6, then cool to room temp. Cut a small cross in the top of each one, push open a little and top with 1 tsp crème fraîche and some caviar (makes 20).
  • Sticky squash with sesame seeds Peel a large butternut squash. Cut into 20 x 3cm squares, then mix with 1 tbsp each of soy sauce, sesame oil and honey. Arrange the chunks on a large baking tray lined with baking parchment. Sprinkle with 2 tbsp sesame seeds, season and bake for 20-25 mins at 200C/180C fan/ gas 6 until crisp. Put a cocktail stick in each chunk to serve (makes 20).
  • Chorizo & chilli mini pizzas Use a pastry cutter to cut out 20 x 6cm circles from a pack of soft Middle Eastern flatbread or wraps. Grate 75g/2.5oz Manchego and chop 75g/2.5oz chorizo and ½ a red chilli. Scatter over the bread bases, then bake at 200C/180C fan/gas 6 for 10 mins (makes 20).
  • Goat's cheese on toast Roughly mash 250g/9oz goat's cheese with 2 finely chopped shallots. Toast 5-6 slices of sourdough and stamp out 20 small circles. Spread each circle with some cheese, top with a small blob of chilli jam (you'll need about 3 tbsp) and scatter with chives, snipped from a small packet (makes 20).

SAVORY BISCUIT BITES



Savory Biscuit Bites image

"These light, golden puffs are super simple to make, and their flavor is oh-so-good," informs Wendy Chilton of Bookeland, Texas. "Their small size makes them easy to munch, and they're wonderful warm or cold."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 40 pieces.

Number Of Ingredients 5

1/4 cup butter, melted
2 tablespoons grated Parmesan cheese
1 tablespoon dried minced onion
1-1/2 teaspoons dried parsley flakes
1 tube (12 ounces) refrigerated biscuits

Steps:

  • In a small bowl, combine the butter, cheese, onion and parsley. Cut biscuits into quarters; roll in butter mixture. Place in a greased 15x10x1-in. baking pan; let stand for 25 minutes. , Bake at 400° for 8 minutes or until lightly browned.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 259mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SAVORY BISCUIT BITES



Savory Biscuit Bites image

I found this also in my 5 ingredient TOH book. I haven't tried these yet, but you can bet that I'm going to. So easy. Pressed for time this would be perfect for a dinner bread.

Provided by children from A to Z

Categories     Breads

Time 53m

Yield 40 pieces

Number Of Ingredients 5

1/4 cup butter, melted
2 tablespoons grated parmesan cheese
1 tablespoon dried onion flakes
1 1/2 teaspoons dried parsley flakes
1 (12 ounce) package refrigerated biscuits

Steps:

  • In a bowl, combine butter, cheese, onion and parsley.
  • Cut bisuits in quarters; roll in butter mixture.
  • Place in a greased 15x10x1 inch baking pan; let stand for 25 minute
  • Bake at 400 degree oven for 8 minute or until lightly browned.

Nutrition Facts : Calories 41.4, Fat 2.5, SaturatedFat 1.1, Cholesterol 3.3, Sodium 114.3, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 0.7

SAVORY BISCUIT BITES



Savory Biscuit Bites image

'These light, golden puffs are super simple to make, and their flavor is oh-so-good,' informs Wendy Chilton of Bookeland, Texas. 'Their small size makes them easy to munch, and they're wonderful warm or cold.'

Provided by Allrecipes Member

Time 15m

Yield 13

Number Of Ingredients 5

¼ cup butter or margarine, melted
2 tablespoons grated Parmesan cheese
1 tablespoon dried minced onion
1 ½ teaspoons dried parsley flakes
1 (12 ounce) package refrigerated biscuits

Steps:

  • In a bowl, combine butter, cheese, onion and parsley. Cut biscuits into quarters; roll in butter mixture. Place in a greased 15-in. x 10-in. x 2-in. baking pan; let stand for 25 minutes. Bake at 400 degrees F for 8 minutes or until lightly browned.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 11.5 g, Cholesterol 10.3 mg, Fat 7.3 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 295.4 mg, Sugar 2 g

BISCUIT BITES



Biscuit Bites image

Biscuit Bites couldn't be easier. Convenient refrigerated biscuits are simply sprinkled with Parmesan cheese and onion powder, then baked. "These savory mini biscuits are wonderful with soup, a main dish or even as a snack," writes Joy beck of Cincinnati, Ohio. "We like to munch on them instead of popcorn while watching television."

Provided by Taste of Home

Time 20m

Yield 5 servings.

Number Of Ingredients 3

1 tube (12 ounces) refrigerated buttermilk biscuits
2 tablespoons grated Parmesan cheese
1 teaspoon onion powder

Steps:

  • Cut each biscuit into thirds; place on a greased baking sheet. Combine cheese and onion powder; sprinkle over biscuits. Bake at 400° for 7-8 minutes or until golden brown.

Nutrition Facts : Calories 175 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

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