One Bowl Philly Biscuits Recipes

Steps:

• Heat oven to 350 degrees. Spray a 9x13 pan and set aside.
• Brown whatever meat you are using and season with salt and pepper. Transfer meat to a bowl. Add the oil and saute the onions, and bell pepper for about 10 minutes until soft. Add to the bowl with the beef.
• Melt the velveeta and 1 cup of the provolone, mozzarella cheese with the milk. Cook on low until all melted and well incorporated.
• Separate the biscuits into 8 biscuits then cut each one into 4ths. Add the beef mixture to the cheese mixture then add the biscuits and gently mix. Pour into the prepared pan.
• Top with remaining cup of cheese and bake for 30 minutes until golden brown

Steps:

• Heat oven to 425ºF.
• Mix flour and baking powder in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk; stir until mixture forms soft dough.
• Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet.
• Bake 12 to 15 min. or until golden brown.

Steps:

• Preheat oven to 425°F.
• Mix flour and baking powder in a large bowl.
• Cut in cream cheese spread with 2 knives or a pastry blender until mixture resembles coarse crumbs.
• Stir in milk until mixture forms dough.
• Pat dough to 3/4in thickness on a floured surface.
• Cut into 14 rounds with a 2in fluted cookie cutter, rerolling scraps as necessary.
• Place 2in apart on baking sheet.
• Bake 12-15 mins or until golden.

Steps:

• Preheat oven to 500 degrees F.
• Fill a wooden biscuit bowl 2/3 full with as much of the bag of flour as possible. Use the back of a hand to form and simultaneously pack an 8-inch well in the center of the flour leaving a small amount on the bottom. Gently pour the milk into the well-packed enter of the well. Scoop 1/3 cup of room-temperature lard into the milk. Using the fingers of one hand, mush together the milk and fat until it looks like thick lumpy pancake batter. Making a massaging motion with the fingers of one hand, slightly akin to playing the scales on a banjo, move the batter around the well in a whirlpool. Continue moving the fingers steadily around the bowl as a rotary mixer would, like a centrifuge. The batter will gently pull in the packed flour. After a few rotations, it will have pulled in sufficient flour to make a very wet dough in the center of the bowl, cradled by the rest of the flour.
• Re-flour both hands in the remaining flour and scrape the wet mess of the gooey hand back into the dough. Re-flour both hands and slide under the dough, turning it completely over in the remaining flour with the wet portion of the flour at the bottom of the dough and the top portion completely floured. Re-flouring hands as needed, pinch off an egg-sized portion of the dough sufficient for a 1 1/2-inch biscuit. The portion pulled from the dough will be wet. Dip it into the flour so the total exterior of the dough will be wet. Dip it into the flour so the total exterior of the dough is now floured. Cup one hand, making sure the palm is floured, and move the dough on top of the palm. Use the palm of the second hand to smooth the top of the dough with pinkie and thumb to keep it round. Using a metal spatula if necessary, move the biscuit to an iron skillet or small baking sheet. Repeat with subsequent biscuits, nestling close to each other to keep upright. When pan is full and dough is all used, re-sift flour into the bowl, discarding any pieces of dough left in the sifter, and cover flour with a clean tea towel to use the next day.
• Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

Steps:

• Heat oven to 425 degrees F.
• Mix flour and baking powder in large bowl. Cut in cream cheese spread with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in milk until mixture forms dough.
• Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet .
• Bake 12 to 15 min. or until golden brown.

Steps:

• Heat oven to 425 degrees F.
• Mix flour and baking powder in large bowl. Cut in cream cheese spread with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in milk until mixture forms dough.
• Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet .
• Bake 12 to 15 min. or until golden brown.