GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY
A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.
Provided by Betsy Carter
Categories Appetizers
Time 9h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
- Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
- Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
- Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
- Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
- With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
- Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
- Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
- Bake the biscuits for 15-20 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 37 grams, Fat 38 grams, Fiber 1 gram, Protein 22 grams, Sugar 6 grams
CHEDDAR-STUFFED BISCUITS RECIPE BY TASTY
Here's what you need: bisquick, butter, milk, dried parsley, shredded cheddar cheese, cheddar cheese, butter, garlic powder, old bay seasoning
Provided by Tasty
Categories Snacks
Yield 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚F (230˚C).
- In a large bowl, combine the Bisquick and butter until crumbly.
- Add the milk, dried parsley and shredded cheddar and mix to combine. The dough will be sticky.
- Take a handful of dough, flatten, and place a cube of cheese in the middle. Roll the dough around the cube of cheese. Place on a parchment-lined baking sheet and repeat with the remaining dough and cheese.
- Bake for 10-15 minutes, until golden brown.
- While the biscuits are baking, make the butter topping. Combine the melted butter, garlic powder, and Old Bay seasoning.
- Once the biscuits are done baking, brush the butter topping over each biscuit.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 33 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, Sugar 8 grams
CHILI-STUFFED BISCUITS RECIPE BY TASTY
Feeling a little "chili"? Warm up with two of your favorite comfort food classics in one. Serve these chili-stuffed biscuits as a delicious side dish at dinner or at your game-day tailgate.
Provided by Betsy Carter
Categories Appetizers
Time 1h40m
Yield 14 biscuit
Number Of Ingredients 26
Steps:
- Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
- Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
- Add the buttermilk and stir until the dough comes together in a ball.
- Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
- Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
- Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
- Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
- Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
- Bake the biscuits for about 20 minutes, or until golden brown.
- Garnish the biscuits with the scallions and serve with sour cream alongside.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 27 grams, Fat 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
CHEDDAR BUTTERMILK BISCUITS
Every bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese. They're a nice accompaniment to soup and stew. -Kimberley Nuttall, San Marco, California
Provided by Taste of Home
Time 35m
Yield 7 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 651mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY
Here's what you need: bacon, all purpose flour, shredded extra-sharp cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, kosher salt, baking soda, garlic powder, unsalted butter, buttermilk, large egg yolk, water
Provided by McCormick
Categories Sides
Yield 20 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
- Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
- Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
- In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
- Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
- Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams
CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
- Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
- Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
- Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
- Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
- Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
- Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
- Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
CHEDDAR BISCUITS
This is a very tasty, easy bread to make. It goes great with things like spaghetti and lasagna.
Provided by Chaney
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 19.9 g, Cholesterol 16.5 mg, Fat 12.3 g, Fiber 0.6 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 1.7 g
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