EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
SHEET PAN VEGETARIAN CHILI WITH CHEESY CORNBREAD BISCUITS
This recipe is sponsored by Shipt. Our favorite kitchen hack when the temperature starts dropping? Making chili on a sheet pan instead of standing over the stovetop. In this meat-free version, sweet potatoes and cauliflower are broiled with spices and bulked up with black beans and canned tomatoes. Topped with from-scratch cornbread biscuits studded with corn and cheese, this one-pan dinner hits every note.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
- Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine.
- Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
- Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.
SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY
You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you'll wonder why you haven't been making it this way all along!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
- In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
- Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
- Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
- Bake 14 to 16 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 480, Carbohydrate 21 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 980 mg, Sugar 4 g, TransFat 0 g
CHEESY STUFFED SKILLET BISCUITS
These are the perfect addition to your favorite chicken dinner. These no-fuss biscuits taste like you really worked hard to make them. Another winner from Womans World
Provided by Boca Pat
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- With serrated knife halve the biscuits horizontally.
- Arrange bottom halves in ungreased 10 inch cast iron skillet.
- Sprinkle each biscuit bottom with 1 tsp cheese and 1/2 tsp herbs.
- Replace biscuit tops and gently press dough around sides to seal.
- Brush with egg white and sprinkle biscuits with remaining cheese.
- Bake 18 minutes or until golden and cooked thru.
- Sprinkle with remaining herbs.
- NOTE****Make also be baked on baking pan.
- Place biscuits 2 inches apart on ungreased baking pan and bake 11-15 minutes.
Nutrition Facts : Calories 199.7, Fat 5.4, SaturatedFat 1.9, Cholesterol 4.9, Sodium 491, Carbohydrate 32.3, Sugar 0.1, Protein 5.8
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