EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY PHILLY BISCUITS
Even a novice baker can make tender, flaky from-scratch biscuits. Go get some flour, baking powder and cream cheese, and we'll show you how.
Provided by My Food and Family
Categories Home
Time 30m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Mix flour and baking powder in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk; stir until mixture forms soft dough.
- Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet.
- Bake 12 to 15 min. or until golden brown.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PHILLY CHEESESTEAK PULL-APART BREAD
Provided by Trisha Yearwood
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
- Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
- Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
- Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
- Serve hot with ranch dressing.
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