Creamy Beef With Sour Cream Chive Biscuits Recipes

CREAMY BEEF WITH BISCUITS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cream cheese, stirring until melted. Stir in the soup, milk, ketchup, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 15 minutes. Uncover; arrange biscuits over top. Bake 20-25 minutes longer or until biscuits are golden brown.

SOUR CREAM CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
• Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.

SOUR CREAM AND CHIVE BISCUITS

Steps:

• Gather the ingredients.
• Grease a 9 x 9-inch square pan with nonstick cooking spray or softened butter. Line the bottom with parchment paper
• In the bowl of a food processor fitted with a metal blade, process the all-purpose flour, baking powder, baking soda, salt, and pepper.
• Add the cold butter and chives to the bowl, then pulse until the mixture resembles coarse meal.
• Transfer the mixture to a large bowl. Add the sour cream, then use a wooden spoon to combine until a shaggy dough forms. (This will take awhile. You can use your hands to knead the dough together in the bowl, if desired.)
• Transfer the dough to a work surface (no need to flour it, but if you find the dough is too sticky, a little flour will help). Knead the dough a few times until it is no longer crumbly and the dry bits are fully integrated. It may seem like this will never happen, but it will. Be patient!
• Gently pat or roll the dough into a rectangle at least 1 1/2 inches thick to ensure a tall biscuit.
• Using a 3-inch biscuit or cookie cutter dipped in flour, cut out the biscuits from the dough. Place in the prepared pan so they are touching (this helps them rise).
• Collect any scraps and re-roll, then cut as needed. (Note, the biscuits made from scraps will not be as flaky and tender.)
• Tightly wrap the pan in plastic wrap and freeze the biscuits for at least 2 hours. Preheat the oven to 400 F.
• To make the egg wash, whisk the egg and salt in a small bowl
• Once the biscuits are frozen, brush the wash over the tops of each.
• Bake for about 30 to 35 minutes or until the biscuits are golden brown on top and lightly browned on the bottom, rotating the pan halfway through. Let the biscuits sit 1 or 2 minutes in the pan until they are easy to handle.
• Biscuits are best eaten the day they are made (slathered in salted butter), but can be stored, tightly wrapped in plastic wrap, at room temperature for up to three days.

SOUR CREAM 'N' CHIVE BISCUITS

Steps:

• In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in sour cream, milk and chives until the mixture forms a ball. , On a lightly floured surface, knead five to six times. Roll to 3/4-in. thickness; cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until golden brown. Serve warm.

SOUR CREAM AND CHIVE BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix, sour cream and chives until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 10 times. Roll dough to 1/2-inch thickness. Cut into 10 rounds with 2-inch cutter or drinking glass dipped in Bisquick mix. On ungreased cookie sheet, place rounds 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Brush with milk or butter.