Biscuit Burgers Rsc Recipes

CHEESEBURGER POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

GRAND BURGERS

Steps:

• 1. Preheat oven to 350.
• 2. Add ground beef to a bowl and add the Worcestershire sauce. Add 1/2 teaspoon salt and pepper.
• 3. Add to the bowl 1/2 teaspoon red pepper flakes. Combine with your hands.
• 4. Make six small patties.
• 5. Cook patties over medium-low heat for 5 minutes per side or until desired doneness.
• 6. While the patties are cooking add the six garlic cloves to center of pan and cook 3 to 4 minutes or until tender.
• 7. Let patties cool slightly on a paper towel with the garlic.
• 8. In the same, skillet cook the onion until tender, about 4 minutes.
• 9. Cook the bacon according to the box.
• 10. Take each biscuit and pull apart to make 12 halves.
• 11. Use a small class or biscuit cutter to cut the cheese into six circles.
• 12. Put a piece of cheese on six halves the biscuits.
• 13. Put a patty on top of the cheese.
• 14. Cut the bacon into and put a half on top of each patty.
• 15. Put a slice of onion on top of bacon. Then smash each garlic clove and add to the top of onion.
• 16. In a small bowl, stir together the mayo and mustard. Add the rest of the salt, pepper, and red pepper flakes. Stir together.
• 17. On the other six halves of biscuits add a teaspoon of the sauce.
• 18. Grease a cookie sheet. Take the biscuit with the sauce on it and put over the top of the biscuit with the meat on it. Pull top over to the bottom and press to seal around the burger.
• 19. Cook on greased cookie sheet for 15 to 20 minutes. Extra sauce can be made for dipping.

BISCUIT BURGERS #RSC

Steps:

• Hamburgers: 1-In a medium blowl mix ground beef, bell pepper, dry seasonings and soy sauce. 2-Make four 1/4 lb patties. 3-Grill on medium heat until temperature is 155°F.
• Cheese Topping: 1-In a medium bowl combine cream cheese, lemon zest/juice, rosemary and green onions. Mix until smooth and all ingredients are well incorporated.
• Biscuits: 1-Place foil on a small cookie sheet. 2-Place 4 biscuits spread evenly on sheet. 3-Bake according to manufactures intrustions until golden brown.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.

SPICY BISCUIT TACO BOWLS #RSC

Steps:

• Preheat oven to 425 degrees (need to check biscuit can for temp).
• Shuck ears of corn, wash and pat dry. Lay out a piece of Reynolds Wrap Foil large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for @ 425 degrees 30 minutes.
• Line a 9 X 9 glass pan with Reynold's Wrap. Remove ground beef from packing, break up into small pieces in the pan, then mash and separate with a fork. Season with the Complete Seasoning, salt and white pepper. Place in oven and cook till done, stirring occasionally to ensure equal browning and to prevent clumping. Cook at 425 degrees for 25 - 30 minutes till done.
• While meat is cooking spray the back of a muffin pan with canola or olive oil. Open can of biscuits and pull each individual biscuit apart in the middle to have 2 equal pieces. Press each piece between the palms of your hands to flatten and then form over upside down muffin cup. (If dough tears while placing over cups you can just mash and manipulate dough until it is pressed together. Flatten the bottoms of the biscuit cups and it will form a lip.
• Cook in the oven for 8-10 minutes depending on your oven. Watch carefully and remove once they are adequately browned. Allow to cool completely before handling.
• Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Once meat and biscuits are done, increase the temperature to 450 degrees and put peppers in, cooking for about 8 minutes or until soft roasted. Note: If corn is still cooking, you can just move ears to bottom rack till done. Remove corn and red pepper & allow to cool.
• Once corn is cooled enough to handle, cut kernels off the corn and mix in with the meat. Dice up the roasted red peppers and add as well as the chopped cilantro and scallions. Squeeze juice from 1 lime over meat and mix well. If you like more spice, add Tobasco sauce to your liking.
• Pull individual biscuit cups off of the cooled pan and place in large glass serving dish. (I used a 9 X 13). Place cups for filling in pan. Sprinkle small amt of Monterey or pepper jack cheese into the bottom of each cup, then fill with about 2 to 3 Tbs of the ground beef mixture. Sprinkle more cheese on top. Once all of the biscuit cups are filled, place back in 425 degree oven for 5 minutes or until cheese is melted and browned to your taste.
• Remove from oven and they are ready for serving. If you press the cup in the middle, it forms a biscuit taco! You can make these in advance for a party or tailgating and warm up before serving.

RANCH BISCUIT PORK SLIDERS #RSC

Steps:

• Combine dry ingredients and herbs. Cut in butter. Beat egg and mix with dressing, then pour over dry ingredients, mixing with a fork. Turn dough onto floured board and knead briefly. Pat out to about 1/2 to 3/4 inch thick. Cut out with 2 inch circle cutter. Make 12 biscuits. Place on an ungreased baking sheet and bake at 350 degrees F. for 12 minutes or until golden brown.
• While biscuits are cooking, combine pork, beef and pepper in a bowl. Mix well but do not overwork. Shape into patties about 2 1/2 inches round. Heat a grill pan and grill the burgers for 4 to 5 minutes on each side.
• Split the biscuits and add patties with a bit of mustard to each one, add some of the remaining shredded Parmesan cheese and top with half of a lettuce leaf. Makes 12 sliders.

CHEESEBURGER BISCUIT BAKE

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers., Place biscuits around edges of dish. Bake, uncovered, until the meat mixture is bubbly and biscuits are golden brown, 18-22 minutes.