CHEDDAR-SALSA BISCUIT BITES
Whip up a batch of cheesy biscuits with salsa and they'll be piping hot and ready to serve in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Generously grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour and cheese. Add remaining ingredients; stir just until blended.
- On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6-inch rectangle. With sharp knife or pizza cutter, cut dough into 1-inch-wide strips; cut each strip into 2-inch pieces. With thin spatula, place strips about 1/2 inch apart on cookie sheet.
- Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit Bite, Sodium 130 mg, Sugar 0 g, TransFat 0 g
CHEESY SALSA PULL-APART BREAD
Make a dish that's perfect for sharing with this Cheesy Salsa Pull-Apart Bread. Preparing this awesome salsa pull-apart bread is as easy as baking refrigerated biscuits with butter and cheese and serving it up with salsa.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
- Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese and pepper, mixing lightly after each addition. Place in prepared pan.
- Bake 35 to 40 min. or until golden brown. Run knife or spatula around sides of pan to loosen bread; cool 5 min. Remove bread from pan to heatproof platter or cutting board. Serve warm with salsa for dipping.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PROSCIUTTO & CHEDDAR BREAKFAST BISCUITS
When my family visits, I love to make my nephew Robbie happy by making any breakfast with pork and cheese. I created this as a twist on the traditional breakfast sandwich. -Kelly Boe, Whiteland, Indiana
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened., Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown., Meanwhile, in a large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Fill with egg mixture.
Nutrition Facts : Calories 389 calories, Fat 22g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
SALSA CHEDDAR DIP WITH WITCHES HATS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
- Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".
CHEDDAR SALSA BISCUIT BITES
I found this recipe in the Martha White Southern Traditions cookbook. It has become a favorite in my house because of its flavor and crisp texture.
Provided by Santa girl
Categories Lunch/Snacks
Time 28m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Generously grease large cookie sheet. In a large bowl, combine flour and cheese; mix well. Add salsa, butter and water; stir just until blended.
- On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6 inch rectangle. With sharp knife or pizza cutter, cut into 2x1 inch strips. With thin spatua, place strips about 1/2 inch apart on greased chookie sheet.
- Bake at 425 degrees for 11 to 13 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 45.5, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.7, Sodium 123.8, Carbohydrate 4.6, Fiber 0.2, Sugar 0.1, Protein 1.4
ALMOST-FAMOUS CHEDDAR BISCUITS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12-14 biscuits
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
BUTTERMILK CHEDDAR BISCUITS
Steps:
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
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