MYSTERY ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F.
- Put the butter and cheese on a baking sheet and bake until melted, a few minutes.
- Separate the biscuits and cut each biscuit into fourths. Roll the biscuit pieces in the cheese and butter and bake for 8 to 12 minutes.
- Serve warm, or freeze and heat up in a microwave for about 15 seconds.
PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS
I found this recipe on the Pioneer Woman blog site. I have tried several of her recipes and loved them. I have not yet tried this one. Just putting it here for safe-keeping. It looks like she used Pilsbury Golden Layer cans of biscuits. I am guessing at the number of rolls that it makes. It would depend on the brand of biscuits you selected. She states that these freeze well. Just flash freeze them and put them in a Ziploc. Then microwave, from frozen stage, for 13 seconds
Provided by cstahl
Categories Breads
Time 22m
Yield 64 mini rolls, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine butter and cheese on baking pan.
- Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
- Cut biscuits into fourths, then toss in butter mixture.
- Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
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