Biscuitballs Recipes

CHOCOLATE BISCUIT BALLS RECIPE

Steps:

• Mix the butter, vanilla and sugar together until creamy
• Add cocoa powder and milk. Mix well again without any lumps
• In a small mixie jar or food processor, coarsely powder the biscuits
• Add to the butter-sugar-cocoa mixture and stir well
• Mix until the biscuit pieces blend into the cocoa mixture
• You should be able to shape them into small balls now. If not, add more biscuit powder
• Shape into balls and coat with sprinkles (or any other options listed above)
• Refrigerate until ready to serve

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.

BUTTER BALLS II

Steps:

• Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
• Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

CINNAMON BISCUIT BALLS

Steps:

• Preheat the oven to 425 degrees.
• Mix half of the sugar with the cinnamon in a small bowl.
• Mix remaining ingredients in a stand mixer until a soft dough forms.
• Scoop out tablespoonfuls of dough and roll into a ball.
• Roll each ball in the cinnamon-sugar mixture and place on a parchment lined baking sheet.
• Bake for 8-10 minutes. Serve warm, with or without caramel dipping sauce.

CHOCOLATE BISCUIT BALLS (3 INGREDIENTS, NO BAKE)

Steps:

• Start by crushing the digestive biscuits into fine crumbs using your food processor. If you don't have a food processor, do this by smashing them in a Ziploc bag until they are fine
• Mix together the condensed milk and the cocoa powder until the powder is dissolved and well combined. Taste and adjust - if you like a stronger chocolate flavour, add more cocoa.
• Remove about 1/4 cup of the crushed biscuits and set aside for the topping
• Add in the crushed biscuits and mix well until well combined
• Refrigerate the mixture for 30 minutes so it can firm up and become easier to roll
• Roll about 1 tablespoon of mixture into balls. To avoid it sticking to your hands, dip your hand in a bit of water and spread around your palm, then roll the mixture
• Roll the balls in your chosen topping (crushed biscuits, shredded coconut, or any other topping)
• Store in an air tight container in the fridge and enjoy!

BISCUIT BALLS

Steps:

• Heat oven to 375ºF.
• Line cookie sheet with parchment paper or spray with nonstick cooking spray.
• Separate dough into 5 biscuits.
• Split each biscuit to make 10 rounds.
• Press out each biscuit half to form 3-inch round.
• Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
• Top each with meatball.
• Bring sides of dough over meatball; pinch edges to seal.
• Brush rounded tops and sides of dough with butter; coat with croutons.
• Place seam side down on paper-lined cookie sheet.
• Bake at 375ºF for 10 to 15 minutes or until golden brown.
• Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
• Serve with warm pasta sauce for dipping.

BISQUICK SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees. Spray a rimmed baking dish with nonstick cooking spray.
• In a mixing bowl, combine all ingredients. Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so the hold their forms. Place on baking sheet.
• Bake until brown, about 20 to 25 minutes. Best served warm.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.