Holiday Biscuit Bubble Ring Recipes

SAVORY BISCUIT BUBBLE RING

Steps:

• Heat oven to 350.
• Generously grease 12-cup fluted tube pan.
• In large bowl, combine bacon, parmesan cheese bell pepper and onion; mix well.
• Separate dough into 20 biscuits.
• With scissors, cut each biscuit into quarters; place in bowl with bacon-cheese mixture.
• Toss to mix.
• Arrange mixture in greased pan.
• Drizzle with melted butter.
• Bake at 350 for 28-38 minutes or until golden brown.
• Immediately invert onto serving plate; remove pan. Serve warm.

HALLOWEEN BISCUITS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment.
• Put the butter in a bowl and beat with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky add a little more flour and knead it in. Wrap in cling film and put in the fridge for half an hour.
• Heavily flour a surface and cut the pastry in half. Roll out one half to 5mm thickness. Using a cookie cutter in the shape of a ghost (or any spooky shaped cutter you like), cut out 12 ghost shapes, which will make 4 cookies. Put the cut shapes on a baking tray lined with baking paper and put back in the fridge. Repeat with the second half of the pastry. Swap into the fridge, taking the chilled ghost biscuits out.
• Using a smaller cutter or a knife, cut a ghost-shaped hole in the middle of 4 of the biscuits on the tray, this is the space to store the surprise centre! Put these biscuits into the oven to bake for 10-12 mins, until pale but cooked through. Transfer to a wire rack to cool. Repeat with the other tray.
• Once all the biscuits have cooled completely, they are ready to be assembled. Mix the icing sugar with 3 tbsp of water and mix well. It should be quite thick so add a little more icing sugar if the mixture is too runny. Take a biscuit without the centre missing, and spread or pipe a little icing around the edge. Press a biscuit with a centre missing on top, then sprinkle popping candy into the pocket that you have created ( or rainbow sprinkles as an alternative, if you're serving to very young children). Spread icing on the edge of the second biscuit and press another whole biscuit on top. Set aside to firm up. Make sure you leave them for a while so they don't slide when you are finishing the decoration.
• Once the biscuits feel firm and the icing has set, use the sugar paste to decorate them as you please, rolling it out, cutting it to shape and topping the biscuits. You may have to use a little of the icing to glue it down. Decorate with icing pens if you like.

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

MILK CHOCOLATE BUBBLE RING

Steps:

• Remove biscuits from packages; separate into individual biscuits.
• Using your hands, flatten each biscuit into a 2 1/2- 3-inch round of dough.
• Unwrap the milk chocolate kisses.
• Place a chocolate kiss, point side up, in the center of each round of dough.
• Bring the edge of the dough up and around the kiss to form a ball.
• Pinch the edge of the dough together to seal firmly.
• In a small bowl, combine sugar and cinnamon.
• Dip each ball of dough into the melted butter, then roll it in the sugar mixture.
• Arrange the coated balls of dough in a greased 6 cup ring mold.
• (Bundt or other) Form two layers, positioning the balls of dough in the second layer between the balls of the first layer.
• Bake at 375 for about 20 minutes or til golden brown.
• Cool 1 minute on a wire rack.
• Invert onto a serving place.
• Serve warm.

BLITZ BUBBLE RING

Steps:

• Flatten each biscuit to approximately 3".
• Cut each package of cream cheese into 20 squares.
• Place 1 square of cream cheese into the center of each flattened biscuit.
• Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese.
• Pinch and seal each biscuit.
• Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important).
• Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan.
• Sprinkle a small handful of chopped pecans around pan.
• Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking).
• Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits.
• Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans.
• Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary).
• When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.