Red Hot Biscuits Recipes

RED HOT COOKIES

Steps:

• Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.
• Place Red Hots into a plastic food storage bag and crush using a rolling pin. Set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again.
• Stir all dry ingredients together in a small bowl and then in pour into mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
• Stir in crushed candy. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
• Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
• *If using a non stick darker baking tray, reduce baking time by about 2 minutes.

RED HOT BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder.
• With a fork, stir in milk and cheese until mixture forms a soft dough.
• Drop dough by 1/4 cupful onto greased cookie sheet.
• Combine butter and remaining Garlic Powder.
• Bursh on dough tops.
• Bake 10-12 minutes or until golden brown.

EASY BISCUITS

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.

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

HOT BISCUITS

Steps:

• Stir water into bisquick mix with about 25 strokes.
• Turn onto lightly floured surface, round up dough & knead 10 times.
• Pat to 1/2 inch thickness.
• Cut close together with floured 1 inch cutter.
• Place 1 inch apart on greased baking sheet for crusty sides, close together for soft sides.
• Bake 425* oven to 16 minutes, until browned.