Italian Stir And Roll Biscuits Recipes

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

Flaky Italian Biscuits image

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 :

Ingredients

2 cups Biscuit Baking Mix
1 teaspoon Italian seasoning
1/2 cup half-and-half cream

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

Mini Italian Biscuits image

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.

Ingredients

2 cups biscuit/baking mix
1/2 cup finely shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup 2% milk

STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)

I'm a biscuit fanatic--over the course of my final two years of college, I must have made several dozen batches of biscuits for all occasions! This recipe is my favorite to make because of its simplicity and its deliciousness. Taken and embellished upon from a 1970s-era Betty Crocker Cookbook. These are also great as the top crust of chicken pie!

Provided by finch stew

Categories Breakfast

Time 20m

Yield 16 1 3/4 inch biscuits, 4 serving(s)

Number Of Ingredients 5

Stir and Roll Biscuits (Betty Crocker Cookbook) image

Steps:

Heat oven to 450 degrees.
Measure and sift (important!) dry ingredients into bowl.
Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
Pat or roll the dough until it's 1/2 inch thick.
Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!

Nutrition Facts : Calories 415.7, Fat 20.2, SaturatedFat 2.3, Cholesterol 5.7, Sodium 729.5, Carbohydrate 50.4, Fiber 1.7, Sugar 0.2, Protein 7.8

Ingredients

2 cups flour, sifted
3 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup canola oil
2/3 cup milk