HOLIDAY WREATH ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
- Combine the cheese, garlic, and herbs in a small bowl. Set aside.
- Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
- Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.
TRIPLE-HERBED BISCUITS
If the tenderness and flakiness of these biscuits isn't reason enough to fall in love with them, the robust herb flavor is! Serve them with any number of main dishes, or just enjoy one all by itself. -Roblynn Hunnisett, Guelph, Ontario
Provided by Taste of Home
Time 35m
Yield 9 biscuits.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk egg and 2/3 cup milk; stir into flour mixture just until moistened. Turn onto a floured surface; knead 10 times., Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Brush tops with remaining milk. Bake at 425° until golden brown, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 334mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP
If ever there was a dish to make for a party, it's this all-in-one cheesy biscuit and dip skillet! Toasty herbed biscuits stuffed with gooey mozzarella made to be pulled apart and dunked in an indulgent spinach artichoke dip. Don't be surprised if a line forms as soon as you set this on the table!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
- In large bowl, mix Dip ingredients until blended. Set aside.
- Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
- In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
- Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
RUSTIC GARDEN HERB BISCUITS
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Time 50m
Yield 12 biscuits (1/4 cup rosemary butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.
Nutrition Facts : Calories 377 calories, Fat 22g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 599mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
HERBED BISCUIT WREATH
Entered for safe-keeping. From First, November 24, 2008, by Sandra Lee. If you bake biscuits on the top rack of the oven, you can avoid burning the bottoms. I suggested proportions of fresh herbs, you may use whatever proportions you prefer.
Provided by KateL
Categories Breads
Time 30m
Yield 1 wreath, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Cut each biscuit in half crosswise.
- On ungreased baking sheet, arrange biscuit pieces in a 9-inch-diameter circle, overlapping slightly at an angle. (Some pieces may look like a 90-degree angle to the previous -- it will create an interesting shape.).
- Combine fresh herbs and pepper.
- Brush top of dough with egg; sprinkle and press herb mixture onto dough.
- Bake 12-15 minutes at 350 degrees Fahrenheit or until golden brown.
- Cool on rack.
- Carefully slide onto serving platter.
- Garnish with tomatoes. If desired, garnish with assorted herb sprigs.
Nutrition Facts : Calories 195.2, Fat 8.5, SaturatedFat 2.2, Cholesterol 26.4, Sodium 648.7, Carbohydrate 25.8, Fiber 1, Sugar 4.7, Protein 4.5
CHOCOLATE BISCUIT WREATH CAKE
Serve this stunning wreath as an alternative to Christmas cake. It makes a showstopping centrepiece dessert, and components of it can be made in advance
Provided by Katie Hiscock
Categories Dessert
Time 1h38m
Yield Makes 1 x 25cm cake (serves 18-20)
Number Of Ingredients 11
Steps:
- Oil a 25cm bundt tin and line with cling film, ensuring there are no gaps and the cling film comes up and over the sides of the tin. Lightly brush with more oil.
- Spoon the biscuit cake mix into the prepared tin, pressing down firmly with the back of a spoon. Bring the cling film over the top of the cake, seal and press down firmly. Transfer to the fridge and chill until the cake is completely firm, about 4 hrs. Can be prepared up to one week in advance. When the cake is set, it will easily drop out of the tin with a sharp tap.
- Next, make the holly biscuits. Heat the oven to 200C/180C fan/gas 6. Lightly knead the gingerbread dough and roll out onto a lightly dusted work surface. Stamp out 16-18 holly leaves using a holly-leaf-shaped biscuit cutter, re-rolling the dough as needed (you can use different sizes of biscuit cutters, if you like). Transfer the biscuits to a lined baking sheet, spacing them apart. Bake for 8 mins until golden, then transfer to a wire rack and leave to cool completely.
- Divide the royal icing between two bowls and colour with the food colouring - one should be dark green, the other light. Fit a piping bag with a small round nozzle and fill with 2 tbsp of the light green icing. Repeat with a second piping bag and the darker icing. Thin the remaining icings in the bowls with just enough water to achieve a runny consistency - when you run a spoon through the bowls, the trail should settle on its own by the count of 10.
- Using the icing in the piping bags, pipe the outlines of the holly leaves on the cooled biscuits. Use each colour for half the biscuits (you don't need to use all of the icing). Fill a piping bag with one of the thinned icings, snip off the end, and use this to flood the gaps of half the biscuits (they should have a contrasting outline). If you like, smooth the icing into the gaps using a clean, fine, damp paintbrush. Repeat with the other thinned icing and remaining biscuits.
- Use the remaining icing in the piping bags to pipe over the outlines and central vein so they stand out. Leave to set overnight. The biscuits can be made up to one month in advance and stored in a cake box or sealed plastic container lined with baking parchment.
- Next, make the poinsettia flowers. Colour the 3 tbsp royal icing with the yellow food colouring gel, and the remainder with the red food colouring gel. Fit a piping bag with a leaf nozzle and fill with the red icing (the icing should be slightly stiff ). Line a chopping board with baking parchment and draw three 6cm circles on the parchment (you can use the bottom of a glass or a biscuit cutter as a guide). Flip the parchment over, then pipe three poinsettia petals as a triangle to fit within one of the circles. Pipe the next three petals between the first to create a six- petalled base flower. Repeat in the other circles so you have three separate flowers. Leave to set for 30 mins, then pipe a smaller set of six petals on top of the base flowers. Leave to set for another 30 mins.
- Fit a piping bag with a small round nozzle and fill with the yellow icing. Pipe a series of dots into the centres of the poinsettias. Leave to dry completely - this may take up to two days, as the flowers are quite thick.
- To assemble the wreath, knead and roll out the chocolate fondant icing onto a work surface lightly dusted with icing sugar until it's large enough to cover the wreath. Use this to cover the wreath, then press into position and use a 5cm round cutter to remove the fondant from the middle of the wreath. Neaten and trim the edges.
- Carefully transfer the wreath to a cake stand or board. Place the holly biscuits on top of the wreath to create a flat surface, using a little royal icing to fix them in place. Add more biscuits on top. Carefully remove the poinsettias from the baking parchment using a palette knife, then fix to the leaves using more royal icing. Finish by fixing the red sugar pearls to the wreath with royal icing. Will keep for up to two weeks in a cool place. Take the biscuits off and enjoy separately, then cut the cake into wedges.
Nutrition Facts : Calories 864 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 143 grams carbohydrates, Sugar 125 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
GINGERBREAD WREATH
Turn delicately spiced, iced biscuits into an edible Christmas decoration - a gorgeous gift to give to someone special over the festive season
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 12
Steps:
- Put the sugar, golden syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring until well combined. Set aside to cool for 10 mins.
- Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth and streak-free. The dough will feel a little soft now, but will firm up once cooled. Wrap the dough in cling film and chill for at least 30 mins.
- Remove the dough from the fridge and and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- Cut off half the dough and keep the rest wrapped in cling film. Roll out the dough to the thickness of a £1 coin, then use a plate or the base of a cake tin as a template to cut out a 20cm circle. Transfer to one of the baking trays, then use a 7cm cutter to stamp out and remove a circle in the middle. Roll out the remaining dough and cut out a variety of other shapes to decorate the wreath (you'll need about 20-25 pieces - we used stars and angels) and arrange these over the trays too.
- Bake the biscuits for 10-12 mins, swapping the trays over halfway through cooking. Stamp a hole in the top of the ring using a small cutter, or the end of a piping nozzle, as soon as it comes out the oven - you can tie a pretty ribbon through this later. Leave to cool on the trays, then transfer to a wire rack to cool completely.
- Mix the icing sugar with enough water to make a thick icing. Transfer to a piping bag fitted with a small nozzle, then decorate the biscuits as you wish, using a little edible glitter, if you like. We flooded some of the biscuits with pale blue icing (see tip) and piped white details on the others. Leave the icing to dry for 1-2 hrs, then use a little more icing to stick the biscuits to the wreath. Thread a ribbon through the hole and wrap up in cellophane, if giving as a gift (the ribbon is just for show and may not support a hung wreath). Will keep for 2 weeks.
Nutrition Facts : Calories 330 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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