Biscuit Bowl Recipes

BISCUIT BOWL

Steps:

• Preheat the oven to 450 degrees F.
• Invert a 6-cup muffin tin and spray the underside with vegetable oil cooking spray.
• Stir together the biscuit mix, milk and cayenne in a medium mixing bowl.
• Shape into a ball.
• Turn out onto floured surface and knead 2 to 4 times.
• Divide the ball into 6 pieces.
• Roll each piece into a 6-inch circle.
• Place 1 dough circle over each muffin cup.
• Press around the cup to form a bowl shape.
• Bake for 12 to 15 minutes, until lightly browned.
• Let cool slightly. Remove the biscuit bowls and reserve.

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.

KATE'S UNFORGETTABLE WOODEN BOWL BISCUITS

Steps:

• Preheat oven to 500 degrees F.
• Fill a wooden biscuit bowl 2/3 full with as much of the bag of flour as possible. Use the back of a hand to form and simultaneously pack an 8-inch well in the center of the flour leaving a small amount on the bottom. Gently pour the milk into the well-packed enter of the well. Scoop 1/3 cup of room-temperature lard into the milk. Using the fingers of one hand, mush together the milk and fat until it looks like thick lumpy pancake batter. Making a massaging motion with the fingers of one hand, slightly akin to playing the scales on a banjo, move the batter around the well in a whirlpool. Continue moving the fingers steadily around the bowl as a rotary mixer would, like a centrifuge. The batter will gently pull in the packed flour. After a few rotations, it will have pulled in sufficient flour to make a very wet dough in the center of the bowl, cradled by the rest of the flour.
• Re-flour both hands in the remaining flour and scrape the wet mess of the gooey hand back into the dough. Re-flour both hands and slide under the dough, turning it completely over in the remaining flour with the wet portion of the flour at the bottom of the dough and the top portion completely floured. Re-flouring hands as needed, pinch off an egg-sized portion of the dough sufficient for a 1 1/2-inch biscuit. The portion pulled from the dough will be wet. Dip it into the flour so the total exterior of the dough will be wet. Dip it into the flour so the total exterior of the dough is now floured. Cup one hand, making sure the palm is floured, and move the dough on top of the palm. Use the palm of the second hand to smooth the top of the dough with pinkie and thumb to keep it round. Using a metal spatula if necessary, move the biscuit to an iron skillet or small baking sheet. Repeat with subsequent biscuits, nestling close to each other to keep upright. When pan is full and dough is all used, re-sift flour into the bowl, discarding any pieces of dough left in the sifter, and cover flour with a clean tea towel to use the next day.
• Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

BACON, EGG AND CHEESE BISCUIT BOWLS

Steps:

• Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
• Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
• Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
• Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
• Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
• Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
• Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
• Pull the bowls apart and enjoy!

SMALL-BATCH BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour mixture to evenly coat, then work between your fingers to incorporate butter into mixture.
• Drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by-7-inch rectangle, about 3/4 inch thick. Fold dough in half, turn 90 degrees, and fold again.
• Press dough into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk.
• Bake until biscuits are puffed and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter.

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.