Italian Biscuit Cups Food
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
FLAKY ITALIAN BISCUITS
Keeping the biscuit mix on hand makes it easy to stir up a batch of these tender Italian biscuits. Spread them with butter...or omit the Italian seasoning and serve them with honey. -Tami Christman, Soda Springs, Idaho
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 3
Steps:
- In a small bowl, mix biscuit baking mix and Italian seasoning; stir in cream just until moistened. Turn onto a lightly floured surface; knead gently 10 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 425° for 13-16 minutes or until golden brown. Serve warm.
Nutrition Facts :
ITALIAN CHICKEN CUPS
Make and share this Italian Chicken Cups recipe from Food.com.
Provided by CulinaryExplorer
Categories Chicken
Time 27m
Yield 10 biscuit cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breast to your tastes. (I like to use a little salt, pepper, garlic powder, onion powder, and italian season on both sides.) Then grill, or cook on stovetop. (I use my foreman grill).
- Preheat oven to 400 degrees, and lightly spray a muffin tin with olive oil spray.
- Diced chicken up, and add the rest of the filling ingredients leaving out the cheese. Set aside.
- Stretch each biscuit out in your hands carefully til it looks the right size to fill out the muffin cup. Then press it in and form to the shape of the pan, making sure the sides reach up as high as possible.
- Spoon mixture into each biscuit cup and bake for 10-12 minutes until golden brown. Sprinkle with the parmesan before or after baking, whichever you like or leave it off completely.
- NOTE: in order to keep the recipe dairy free as stated you need to take care when choosing your biscuits. Some varieties do have milk products in them.
MINI ITALIAN BISCUITS
I tasted biscuits like these at a seafood restaurant and really liked them. I experimented in my kitchen until I was able to get the same flavor in these fast little bites.-Elaine Whiting,Salt Lake City, Utah
Provided by Taste of Home
Time 20m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the biscuit mix, cheese, garlic powder, oregano and basil. Stir in milk just until moistened. , Drop by rounded teaspoonfuls onto a lightly greased baking sheet. Bake at 450° for 7-8 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN BREAKFAST BISCUIT
Make and share this Italian Breakfast Biscuit recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Spray 8 jumbo muffin cups with nonstick cooking spray.
- Place one biscuit in each cup, and press into bottom and all the way up the side.
- Mix ricotta with Italian seasonings, and place 2 tablespoons in each cup, spreading it all around the inside.
- Scramble each egg in a bowl (custard cup works well), then pour into a muffin cup, and season with salt and pepper.
- Bake for 20 minutes until the egg is set.
- 205 calories.
Nutrition Facts : Calories 290.7, Fat 14.7, SaturatedFat 5.9, Cholesterol 173.2, Sodium 705.6, Carbohydrate 26.1, Fiber 0.7, Sugar 4.3, Protein 13.1
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