Fighter Biscuits Recipes

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EASY BISCUITS



Easy Biscuits image

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 15 biscuits.

Number Of Ingredients 5

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

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.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

FIGHTER BISCUITS



Fighter Biscuits image

If you've been in the SCA or around any of the fighters, you'll know what I'm talking about. Fighter Biscuits are not only popular with my family, they are served as mundane cocktail party appetizers. I think that is where the recipe originally came from. Their main drawback is the fact that due to the sausage in the mix, they should be kept cold. I think that 25 fighters used 75 biscuits per day of battle.

Provided by Thierry Schwartz

Categories     Lunch/Snacks

Time 30m

Yield 25 serving(s)

Number Of Ingredients 4

1 lb Raw -Sweet or Hot sausage
3 cups Bisquick
3 cups shredded cheddar cheese
1/2 cup milk

Steps:

  • Combine the ingredients in a large bowl and mix thoroughly.
  • Use your hands--it's messy, but efficient.
  • Be sure you add enough water to make your dough almost too sticky to handle.
  • Your fighter biscuits will be moist and tasty, and will not dry out in the oven.
  • Roll the dough into 1-1/4 inch balls and place on a cookie sheet that has been sprayed with non-stick spray.
  • Bake at 350 degrees for 20 minutes or until golden brown.
  • Can be made ahead and frozen.

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