Biscuit Bowl Recipes

HOW TO MAKE BISCUIT BOWLS

Steps:

• Preheat the oven. To ensure that your oven is warm enough to bake the biscuit bowls, it's important to preheat your oven. Set the temperature to 450 degrees Fahrenheit (230 degrees Celsius), and allow it to heat fully. Keep an eye on your oven so you know when it's reached the right temperature. Most models will either beep and/or flash an indicator light to alert you.
• Combine the baking mix, milk, and cayenne pepper. Add 2 cups (240 g) of biscuit baking mix, ⅔ cup (158 ml) of whole milk, and ½ teaspoon (1 g) of cayenne pepper to a large bowl. Mix the ingredients together until they are fully combined and a dough forms. You can use a store-bought biscuit baking mix, such as Bisquick, or use your own homemade version.
• Transfer the dough to a floured surface and knead. Once the dough has formed, transfer it to a lightly floured surface. Use clean hands to knead the dough three to four times. Be careful not to overwork the dough or you may wind up with tough biscuit bowls.
• Divide the dough and roll the pieces out. After you've kneaded the dough, use your hands to separate the dough into six equal pieces. With a rolling pin, roll each piece into a 6-inch (15-cm) circle. If you don't have a rolling pin, you can use a wine bottle, thermos, glass jar, or other heavy, round object to roll out the dough.
• Turn a muffin tin over and grease it. For the biscuit cups, you'll need a muffin tin with at least 6 cups. Flip the tin over, and use a vegetable oil cooking spray to grease the underside of the muffin cups. You can use butter to grease the muffin tin if you prefer.
• Press the dough over the inverted cups. After you've greased the bottom of the muffin tin, place the dough circles on the back of the muffin cups. Press the dough around each cup to form a bowl shape. If you find that the dough is sticking to your hands as you try to shape them on the muffin tin, lightly dust your skin with flour.
• Bake the biscuit bowls until golden. With the dough on the underside of the muffin tin, place the tin in the preheated oven. Allow the biscuit bowls to bake for 10 to 12 minutes, or until they are a light golden brown color. The biscuit bowls can burn fairly easily, so keep a close eye on them as they're baking, particularly toward the end of the baking time.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

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.

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.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

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.

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 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.