Fluffy Cheesy Swirl Biscuits Baked W Creamy Tuna Recipes

TUNA BAKE WITH CHEESE SWIRLS

Steps:

• In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish. , Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls. , Bake, uncovered, 20-25 minutes or until top is lightly browned.

FLUFFY CHEDDAR BISCUITS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
• Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
• Add the egg and vanilla extract and mix until fully incorporated.
• Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
• Split the base dough in half, add your desired mix-ins, and incorporate them fully.
• We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
• Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
• Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
• Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
• Try additional combinations.
• Enjoy!

TUNA WITH CHEESE-GARLIC BISCUITS

Steps:

• Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
• In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
• Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.

FLUFFY CHEESY SWIRL BISCUITS, BAKED W/ CREAMY TUNA

Steps:

• 1. In a large stock pot put the butter and oil in pot, add the chopped onions, celery and sauté on medium heat. Saute until onions are translucent and soft, cook for about 5 to 7 minutes, making sure you do not brown or burn them. After the onions and celery are cooked add the 2 tablespoons of flour to make a roux whisking constantly cooking for 1 to 2 minutes without burning the flour on a medium to low heat, this will thicken your sauce. Add the Cream of Chicken, and Cream of Celery soup. Fill the cans of soup up with milk and pour into stock pot. Whisk until all blended and bubbly, cooking on medium heat. Add the parsley, peas, 1 cup of the Sharp Shredded Cheese, tuna, salt and Pepper stirring and whisking until well blended. After this mixture has reach a bubbly state turn down to a very low heat.
• 2. Now lets make biscuits. The Bisquick Mix tells you right on the side of the box how to make the biscuits. Follow the directions when your dough is all formed and ready to go dump out of bowl on to a lightly floured surface. Take out your rolling pin and roll out dough until paper thin. It does not have to be perfect and it can be in a big circle, it will be fine. Once you get the dough thin add 1 1/2 cups of Sharp Shredded Cheese and 1 1/2 cups of the Monterey Jack Shredded Cheese sprinkling all over the dough until it is covered. Start where the dough edge that is closest to you is start rolling it away from you until you have rolled the dough into a log. Now pinch the sides closed and pinch the edges to keep it closed. Slice dough 2 1/2 inches wide. You will make this dough log twice to be able to cover the top of your casserole dish.
• 3. Lightly spray your casserole dish with oil. Bring up the heat on your tuna mixture until it is bubbly hot then pour mixture into the casserole dish. It's important that the creamy tuna mixture is really bubbly hot so it will cook the bottom of the rolls. Take your cheesy swirl rolls and place on top of the creamy tuna mixture, placing them on top until all the surface is covered in glorious cheesy swirl biscuits. Bake uncovered for 30 minutes at 375. You must serve this with homemade mash potatoes! Pour the cooked cream tuna mixture over the potatoes and top with your fluffy cheesy biscuits. Enjoy!