Biscuit Focaccia Recipes

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.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

MINI ROSEMARY-GARLIC FOCACCIAS

Steps:

• Heat oven to 450°F. In medium bowl, mix Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place dough rounds about 2 inches apart. Brush with oil. Sprinkle with rosemary and garlic powder.
• Bake 8 to 10 minutes or until golden brown. Serve warm.

BISCUIT FOCACCIA

Steps:

• Position the rack in the center of the oven and preheat to 375 degrees F.
• Lightly grease a baking or cookie sheet.
• Open the biscuit package and separate into 10 biscuits.
• Split each biscuit in half to make 20 rounds.
• Arrange the rounds on the baking sheet.
• Brush with the egg, and top with the cheese and the pizza seasoning.
• Bake for about 8-12 minutes, or until the cheese has melted.
• Remove from the oven and serve.
• Note: Although dried Parmesan cheese can be used, it doesn't work as well.

BISCUIT RECIPE

Steps:

• Preheat the oven to 425F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.
• Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened but the dough is still crumbly. (Don't over mix it. It will come together in the next step.) Turn out onto a well-floured surface.
• With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half. (A bench scraper or large spatula can be helpful here!) Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again. Repeat folding, cutting, stacking, and patting 3 more times.
• Roll the finished dough to about ¾ to 1-inch thickness and cut into biscuits using a 2½ to 3-inch round floured cookie cutter. Place on prepared baking sheet. For best results, freeze the biscuits for 20 minutes.
• Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush with melted butter, if desired. Enjoy hot or cool completely on a wire rack. While biscuits are best fresh from the oven, you can store them at room temp for up to 3 days.