Biscuit Bowl Recipes

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BISCUIT BOWL CHILI



Biscuit Bowl Chili image

Kids love to help make these biscuit bowls almost as much as they love to eat them. For another weeknight meal, fill them with taco-flavored meat and all the fixin's or even your favorite sloppy joe mix. -Cassy Ray, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 tube (16.3 ounces) large refrigerated flaky biscuits
2 teaspoons cornmeal
1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11-1/2 ounces) V8 juice
1 cup ketchup
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 395 calories, Fat 15g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1357mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.

GRANDS!™ BISCUIT BOWLS WITH CHILI



Grands!™ Biscuit Bowls with Chili image

Amaze your guests with these fun biscuit bowls of chili!

Provided by Pillsbury Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 3

1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)
2 cans (15 oz each) chili with beans
1/2 cup shredded Cheddar cheese (2 oz)

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.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 3 1/2 g

BISCUIT BOWL



Biscuit Bowl image

I made these today for hamburger stew. So So So good and easy. You can leave out the spicy C pepper for the kiddos or add more for them fire lovers.

Provided by Tina Madden

Categories     Breads

Time 22m

Yield 6 bowls, 4-6 serving(s)

Number Of Ingredients 4

2 cups baking biscuit mix (recommended -- Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
all-purpose flour, for dusting

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.

BASIC BISCUITS



Basic Biscuits image

This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.

Provided by lenihan5

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup milk

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.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g

BACON, EGG AND CHEESE BISCUIT BOWLS



Bacon, Egg and Cheese Biscuit Bowls image

Enjoy your own personal breakfast bowl consisting of a flaky biscuit enveloping crispy bacon, egg and cheese.

Provided by Cooking Creation

Categories     Breakfast

Time 25m

Yield 8 breakfast bowls

Number Of Ingredients 8

1 (8 count) container ready-to-bake refrigerated buttermilk flaky biscuits
6 slices bacon
6 large eggs
5 slices American cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/8 teaspoon pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
  • Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
  • Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
  • Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
  • Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
  • Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
  • Pull the bowls apart and enjoy!

PULLED PORK CHILI IN BISCUIT BOWLS



Pulled Pork Chili in Biscuit Bowls image

I adopted the biscuit bowl recipe from Paula Deen, but used our 'chili to beat all chili' recipe. It's not traditional with heat, but rather a sweet flavor to it that goes great alone or with the chili bowls.

Provided by 2Bleu

Categories     One Dish Meal

Time 6h

Yield 12 serving(s)

Number Of Ingredients 21

1 tablespoon paprika
2 teaspoons dry ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
3 lbs pork shoulder
1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
6 garlic cloves, chopped
2 bay leaves
64 ounces chili beans (Bushes)
2/3 cup light brown sugar
3 tablespoons honey
cooking spray
4 cups biscuit mix (Bisquick)
1 1/3 cups whole milk
1/2 tablespoon cayenne pepper
flour, for dusting the work surface
8 ounces cheddar cheese, shredded
8 ounces sour cream

Steps:

  • Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
  • Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
  • TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
  • Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
  • Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
  • SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 886.2, Fat 40.1, SaturatedFat 16.1, Cholesterol 112.6, Sodium 1186.1, Carbohydrate 89, Fiber 9.6, Sugar 23.2, Protein 43.2

CHILI IN BISCUIT BOWLS



Chili in Biscuit Bowls image

Make and share this Chili in Biscuit Bowls recipe from Food.com.

Provided by Vamy7913

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups Bisquick
2/3 cup milk
1 teaspoon cajun seasoning, divided
1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 (14 1/2 ounce) cans each chili seasoned stewed tomatoes
1 (16 ounce) can kidney beans, rinsed & drained
sliced green onions (optional) or sour cream (optional)

Steps:

  • In a bowl, combine the biscuit mix, milk and 1/2 teaspoon Cajun seasoning until soft dough forms.
  • Knead 4-5 times on a floured surface.
  • Divide dough into six portions.
  • Roll out each portion into a six inch circle.
  • Place six 10 ounce custard cups upside down on a large baking sheet; coat the outside of each with nonstick cooking spray.
  • Shape dough circles over custard cups.
  • Bake at 450°F for 10-12 minutes or until golden brown.
  • Remove immediately from cups to a wire rack to cool (do not invert until cool).
  • Meanwhile in a skillet cook beef, onion & green pepper over medium heat until meat is no longer pink; drain.
  • Add tomatoes, beans and remaining Cajun seasoning.
  • Bring to a boil. Reduce heat; cover and let simmer for 30 minutes. Spoon into biscuit bowls.
  • Serve with toppings of your choice.

Nutrition Facts : Calories 463.2, Fat 19.3, SaturatedFat 6.8, Cholesterol 56, Sodium 1125.4, Carbohydrate 49.5, Fiber 6.2, Sugar 13.8, Protein 23.8

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