Savory Biscuit Bites Food

SAVORY BISCUIT BITES

Steps:

• In a small bowl, combine the butter, cheese, onion and parsley. Cut biscuits into quarters; roll in butter mixture. Place in a greased 15x10x1-in. baking pan; let stand for 25 minutes. , Bake at 400° for 8 minutes or until lightly browned.

SAVOURY PARTY BITES

Steps:

• Mango & Prawn skewers 3 limes, 1 tbsp grated ginger, 1 crushed garlic clove, 1 chopped and deseeded red chilli and 1 tbsp chopped coriander. Cut a large mango into 20 chunks. Thread each onto a small skewer with a large cooked prawn (20 prawns will be about 250g/9oz). Marinate the skewers in the lime dressing for 1 hr (makes 20).
• Little caviar jackets Put 20 small new potatoes on a baking tray. Drizzle with olive oil and season. Roast for 25 mins at 200C/180C fan/gas 6, then cool to room temp. Cut a small cross in the top of each one, push open a little and top with 1 tsp crème fraîche and some caviar (makes 20).
• Sticky squash with sesame seeds Peel a large butternut squash. Cut into 20 x 3cm squares, then mix with 1 tbsp each of soy sauce, sesame oil and honey. Arrange the chunks on a large baking tray lined with baking parchment. Sprinkle with 2 tbsp sesame seeds, season and bake for 20-25 mins at 200C/180C fan/ gas 6 until crisp. Put a cocktail stick in each chunk to serve (makes 20).
• Chorizo & chilli mini pizzas Use a pastry cutter to cut out 20 x 6cm circles from a pack of soft Middle Eastern flatbread or wraps. Grate 75g/2.5oz Manchego and chop 75g/2.5oz chorizo and ½ a red chilli. Scatter over the bread bases, then bake at 200C/180C fan/gas 6 for 10 mins (makes 20).
• Goat's cheese on toast Roughly mash 250g/9oz goat's cheese with 2 finely chopped shallots. Toast 5-6 slices of sourdough and stamp out 20 small circles. Spread each circle with some cheese, top with a small blob of chilli jam (you'll need about 3 tbsp) and scatter with chives, snipped from a small packet (makes 20).

SAVORY PARMESAN BITES

Steps:

• Heat oven to 350°F.
• Mix cream cheese and 3/4 cup Parmesan until blended.
• Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
• Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
• Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
• Bake 13 to 15 min. or until golden brown.

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Heat the oven to 425 F.
• Grease a baking sheet and dust with flour or line it with parchment paper.
• Sift together flour, baking powder, salt, and dry mustard.
• Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
• Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
• Mix together lightly with a fork, just until moistened.
• Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
• Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
• If desired, brush the tops with milk.
• Bake in the preheated oven for 15 to 20 minutes, or until browned.

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Notes on how to make STELLAR biscuits:.
• 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
• 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
• 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
• 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
• 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
• Directions:.
• Preheat oven to 450-degrees F.
• In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
• Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
• Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
• Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
• Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
• Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
• Brush tops of biscuits lightly with cream.
• Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
• VARIATIONS ON BISCUITS:.
• 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
• 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
• 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
• 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

SAVORY DROP BISCUITS

Steps:

• In a medium bowl, combine the first six ingredients; mix well. Stir in milk just until moistened. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 450° for 10 - 12 minutes or until golden brown. Serve warm.