STUFFED BISCUITS RECIPE - FOOD.COM
Ok, I found this recipe on recipezaar and totally lost it. I forgot to save it in my cookbook and the page that I printed, got lost too. I couldn't find it again on recipezaar, since I didn't know the name of it so I had to re-create this recipe, since my family kept asking for it. I guess my version of it might be completely different than original, but it still a very yummy dish! I also thought it would be good to make in the mini muffin pan as an appetizer, I'll try that next!
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Saute onion till soft, add garlic, ground beef and brown it till done, drain the fat, add tomato sauce and all the spices. Cook for a few minutes more, till the liquid evaporates, or the beef mixture will thicken.
- Flatten the biscuits, so you can fit them in the muffin pan, fill it with the beef mixture and bake it for approx 20 minute Sprinkle with cheese and place it back in the oven till it melts.
- Enjoy!
Nutrition Facts : Calories 204.6, FatContent 10.8, SaturatedFatContent 3.7, CholesterolContent 30.8, SodiumContent 474.7, CarbohydrateContent 15.8, FiberContent 0.9, SugarContent 3.6, ProteinContent 10.7
STUFFING BISCUITS RECIPE | BON APPÉTIT
We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.
Provided by Kendra Vaculin
Yield Makes 12
Number Of Ingredients 12
Steps:
- Place a rack in middle of oven; preheat to 425°. Whisk salt, baking soda, baking powder, sugar, pepper, and 4 cups flour in a large bowl. Add butter and, using your fingers, work into dry ingredients, smashing and flattening and tossing to coat with flour, until you have some flat quarter-size pieces and some smaller pea-size pieces. Add scallions, rosemary, sage,and fennel seeds and toss to evenly distribute. Add 1½ cups buttermilk and stir mixture with a fork just until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead once or twice to incorporate any loose pieces.
- Pat dough into a 10x8" rectangle. Using a large knife, cut in half crosswise, then stack 1 piece on top of the other. Turn rectangle so a long side is closest to you and cut dough in half crosswise again. Stack 1 piece on top of the other. (This process will build layers into your biscuits.) Turn dough and pat again into a 10x8" rectangle. Cut into 12 even pieces (you should have a grid of 4 on the long sides and 3 on the short sides). Place biscuits on a parchment-lined baking sheet, spacing evenly, and freeze 10 minutes.
- Brush top of each biscuit lightly with buttermilk and bake, rotating baking sheet halfway through, until golden brown, 22–26 minutes.
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- Brush top of each biscuit lightly with buttermilk and bake, rotating baking sheet halfway through, until golden brown, 22–26 minutes.
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