Best 16 Biscuit Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary creations, biscuit crust stands as a versatile and inviting culinary tapestry, beckoning home bakers and seasoned chefs alike. Whether you're seeking a savory vessel for hearty stews, a flaky companion for sweet treats, or a golden-brown canvas for creative toppings, biscuit crust opens a world of possibilities. With its tender, crumbly texture and rich, buttery flavor, biscuit crust elevates any dish to new heights of culinary delight. Let's embark on a delightful journey to uncover the secrets of crafting the perfect biscuit crust, transforming ordinary meals into extraordinary culinary masterpieces.

Let's cook with our recipes!

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

TURKEY POTPIE WITH A BISCUIT CRUST



Turkey Potpie with a Biscuit Crust image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 grams) olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, minced
2 cups (290 grams) fresh English peas
1 cup (165 grams) fresh corn kernels, from about 2 cobs
1 teaspoon (1 gram) dried thyme
1/4 cup (30 grams) all-purpose flour
2 cups (480 milliliters) chicken broth
1/2 cup (120 milliliters) heavy cream
2 cups roast turkey meat picked off bone and broken into bite-size pieces
Salt and pepper, to taste
3 cups (360 grams) all-purpose flour, plus for dusting the work surface
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 tablespoon (15 grams) baking powder
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg
2 teaspoons fresh thyme, minced
Egg wash (1 egg whisked with 2 tablespoons water)
Coarse sea salt, for sprinkling

Steps:

  • To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
  • Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
  • To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
  • In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
  • Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
  • To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
  • Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST



Turkey Potpie with Cheddar Biscuit Crust image

Provided by Ruth Cousineau

Categories     Cheese     Dairy     Poultry     turkey     Vegetable     Bake     Thanksgiving     Kid-Friendly     Dinner     Lunch     Cheddar     Fall     Winter     Gourmet     Small Plates

Yield Makes 8 servings

Number Of Ingredients 24

For stock:
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
For filling:
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed
For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

Steps:

  • Make stock:
  • Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
  • Make filling:
  • Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
  • Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
  • Make biscuit crust and bake pie:
  • Preheat oven to 400°F with rack in middle.
  • Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
  • Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

1985 CHICKEN PIE WITH BISCUIT CRUST



1985 Chicken Pie with Biscuit Crust image

Categories     Chicken     Potato     Bake     Winter     Chill     Simmer     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 23

For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk

Steps:

  • Make the filling:
  • In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
  • Make the biscuit crust:
  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
  • Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST



King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust image

Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 22

3 tablespoons butter
2 poblano chiles, seeded and diced
1 medium onion, diced
1 medium red bell pepper, seeded and diced
3 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
3/4 cup half-and-half
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup sour cream
3 cups shredded cooked chicken
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup milk

Steps:

  • Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
  • In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
  • Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
  • Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 650, Carbohydrate 42 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1 1/2 g

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Turkey Pot Pie With Cheddar Biscuit Crust image

From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.

Provided by Queen Dragon Mom

Categories     Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 20

1 medium onion, chopped coarsely
2 large carrots, scraped and cut into 1/2 pieces
2 celery ribs, cut into 1/2 inch pieces
1 large parsnip, peeled, cored and cut into 1/2 inch chunks
1 teaspoon chopped thyme, 1/2 tsp dry thyme
3 tablespoons unsalted butter
1/2 lb mushroom, trimmed and quartered
1/4 cup flour
4 cups turkey meat, cut into 1/2 inch pieces
1 (10 ounce) package baby peas, thawed
3 1/2 cups turkey stock
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup extra-sharp cheddar cheese, coarse grated
1/4 cup parmesan cheese, grated
6 teaspoons cold butter, cut in chunks
1 1/4 cups buttermilk, well shaken

Steps:

  • Filling:.
  • Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
  • Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
  • Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
  • Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
  • Stir in turkey, peas, salt and pepper to taste.
  • Remove from heat while making biscuits.
  • Biscuit crust:.
  • Preheat oven to 400°F.
  • Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
  • Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
  • Stir in buttermilk. Stir only until a dough forms.
  • Assembly:.
  • Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
  • Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
  • Remove from heat and let stand for about 10 minutes before serving.

BEEF STEW WITH PARMESAN BISCUIT CRUST



Beef Stew with Parmesan Biscuit Crust image

Looking for a hearty dinner made using Original Bisquick® mix? Then check out this delicious beef stew pour with tasty Parmesan biscuit crust.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 14

1 1/2 lb beef stew meat
3/4 cup Original Bisquick™ mix
2 tablespoons olive or vegetable oil
2 cans (14 oz each) vegetable broth
2 cups baby carrots
1 stalk celery, chopped (1/2 cup)
1 cup pearl onions or 1 medium onion, chopped (1/2 cup)
3 sprigs fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup frozen peas
1 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Mix beef and 1/4 cup of the Bisquick® mix until beef is coated. In 12-inch skillet, heat oil over medium heat. Cook beef in oil, stirring occasionally, until brown.
  • In 3-quart casserole, mix remaining 1/2 cup Bisquick® mix and the broth, using wire whisk. Add beef, carrots, celery, onions and thyme. Bake uncovered 1 hour; stir. Season with salt and pepper. Stir in peas.
  • In small bowl, stir Parmesan Biscuit Crust ingredients until blended. Pour over stew. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 490, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 9 g, Sodium 1420 mg, Sugar 9 g, TransFat 1 1/2 g

BEEF POT PIE WITH POTATO BISCUIT CRUST



Beef Pot Pie with Potato Biscuit Crust image

Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
  • Bake uncovered 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 g

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST



Healthy Chicken Pot Pie With Biscuit Crust image

A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From "Looneyspoons".

Provided by GothicGranola

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup onion, chopped
1 garlic clove, minced
1 cup reduced-fat chicken broth
1 1/2 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green beans, cut in 1 inch pieces
1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup all-purpose flour
1/2 teaspoon ground sage
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/3 cup skim milk

Steps:

  • In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
  • Add broth, potatoes, carrots and beans.
  • Bring to a boil.
  • Reduce heat to medium-low.
  • Simmer for 12 minutes, partially covered.
  • Potatoes should be a bit undercooked.
  • Remove from heat.
  • Combine condensed soup and flour in a small bowl.
  • Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
  • Stir well.
  • Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
  • Prepare biscuit crust.
  • Combine flour, baking powder, sage and salt.
  • Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
  • Stir in milk.
  • Form the dough into a ball, adding a bit more flour if too sticky.
  • On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
  • Place dough on top of chicken mixture.
  • Prick dough with a fork several times.
  • Bake at 400 F for 25 minutes, until crust is golden brown.
  • Let stand for 5 minutes.
  • Serve.

TURKEY POT PIE WITH POTATO BISCUIT CRUST



Turkey Pot Pie with Potato Biscuit Crust image

What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 1/2 cups cubed cooked turkey or chicken
2 cups frozen peas and carrots
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) turkey gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
  • Bake 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 2 g

BISCUIT CRUST



Biscuit Crust image

Make and share this Biscuit Crust recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 1 eight or nine inch crust

Number Of Ingredients 5

1 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup cold milk

Steps:

  • In a medium bowl whisk together flour, salt and baking powder.
  • Cut in the butter to resemble coarse cornmeal.
  • Add the milk and quickly stir to gather dough into a ball.
  • Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie.
  • **Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.

APPLE COBBLER WITH SWEET BISCUIT CRUST



Apple Cobbler With Sweet Biscuit Crust image

Have you ever had one of those recipes that gets lost and then finds it way back home again? I pulled out a cookbook I hadn't used in years and found this recipe tucked neatly inside. This is an impressive presentation for your guests.

Provided by PaulaG

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2-3/4 teaspoon cinnamon
3/4 cup water
1 1/2 teaspoons lemon juice
2 tablespoons butter
4 1/2 cups sliced peeled apples
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
1/4 cup fat-free half-and-half
1 egg, slightly beaten

Steps:

  • Preheat oven to 400°F.
  • For easier cleanup, spray a 2-quart dish with non-stick cooking spray.
  • In a large saucepan combine the sugar, cornstarch, salt and cinnamon.
  • Slowly add water, stirring constantly.
  • While continuing to stir, bring to a boil.
  • Add lemon juice, butter and apples.
  • Cook 2 minutes.
  • To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl.
  • Cut in butter until mixture resembles coarse crumbs.
  • Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough.
  • Turn onto floured board and knead 7 times.
  • Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter.
  • Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown.
  • Serve hot.

SAUSAGE AND GRAVY PIE WITH BISCUIT CRUST



Sausage and Gravy Pie with Biscuit Crust image

Rethink sausage gravy and biscuits with this clever one-pan breakfast pie. Biscuits form the crust, and crumbled sausage and cheese are baked into a savory egg custard.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, plus more for greasing
4 pieces prepared biscuit dough (about 8 ounces)
8 ounces breakfast sausage, casings removed
1 cup half-and-half
1 large whole egg plus 1 large egg yolk
1 scallion, sliced
Kosher salt and freshly ground black pepper
2 ounces white Cheddar or Monterey Jack cheese, shredded (about 1/2 cup)

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
  • Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on.
  • Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat.
  • Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper.
  • Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.

VEGETABLE POT PIE WITH CHEDDAR BISCUIT CRUST



VEGETABLE POT PIE WITH CHEDDAR BISCUIT CRUST image

Categories     Vegetable     Bake     Vegetarian

Yield 8-12

Number Of Ingredients 19

4 leeks, cut into slices
3 carrots cut into 1" pieces
3 parsnips cut into 1" pieces
1 celery root, peeled and cut into 1" cubes
1 butternut squash, peeled and cut into 1" cubes
1 acorn squash, peeled and cut into 1" cubes
8 oz portobello mushrooms, cut into thick slices
3-4 TBS olive oil
3-4 TBS butter
2 cups all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
6 TBS cold unsalted butter, cubed and refrigerated
3/4 cup cream or milk
3/4 cup grated cheddar cheese
2 tsp minced garlic
1/4 tsp black pepper
4 cups vegetable stock
2 TBS fresh or 1 TBS dried marjoram

Steps:

  • Preheat the oven to 400º. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan. Brown the leek on medium high heat. When leek is soft and turning brown, transfer it to a baking dish. Next, brown the carrots and parsnips together, adding more butter if needed. Season with salt and pepper and place them in the baking dish. Add more butter and oil, then brown the celery root. Season it with salt and pepper and add to the baking dish. Turn the heat to high, add more butter and oil, and brown the squash. Season with salt and pepper, and place in baking dish. Sauté the mushrooms and add them to baking dish. Gently mix items together. Pour in 4 cups of vegetable stock and add the marjoram. Cover with foil and bake at 400º for 30-45 minutes, until veggies are tender. While veggies bake, prepare biscuit topping. Whisk together the flour, baking powder and salt. Using a pastry blender or two knives, cut in the cubed, cold butter. You are looking for a texture that resembles coarse breadcrumbs. Add in the cream, cheese, garlic and pepper. Mix until it comes together. Turn it onto a board and knead a bit, just until you can form a ball. Roll the dough out and cut rectangles, or drop dough onto veggies, or cover whole baking dish (but leave a vent hole). Lay your biscuits on top of the vegetables and return to oven for 20-25 minutes. You are looking for the biscuits to be puffed and golden. Let the whole dish rest for 10 minutes before you serve.

VAVAVOOM BISCUIT CRUST BEEF & MUSHROOM PIZZA



Vavavoom Biscuit Crust Beef & Mushroom Pizza image

Watch this disappear! Use your imagination for the topping but do try the salsa this is what makes this so good. I say it feeds 4, but that depends if you are feeding teenagers - use your judgment

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1 egg, beaten
2 tablespoons butter
1 lb ground beef, lean
1/2 lb mushroom, sliced
2 garlic cloves, minced
1 teaspoon oregano, dried
1/2 teaspoon hot pepper flakes or 1/2 teaspoon chili powder
1 3/4 cups salsa (you may use tomatoe sauce but the salsa gives some zip)
1/2 lb mozzarella cheese, thinly sliced (or grated)
salt & pepper

Steps:

  • The crust: Stir together the dry crust ingredients.
  • Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs.
  • Gently mix in the egg and milk--only mix gently until the mixture is just combined.
  • Turn out on a well floured board and knead the dough only 15 times.
  • Press evenly onto a greased 12" pizza pan.
  • Handle as little as possible.
  • In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked. Drain the meat well and put it on the biscuit crust.
  • Top with the salsa and cover with the cheese.
  • Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.

BEEF POT PIE WITH POTATO BISCUIT CRUST



Beef Pot Pie with Potato Biscuit Crust image

Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
  • Bake uncovered 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 g

Tips:

  • Use cold butter. Cold butter is easier to work with and will help to create flaky layers in your biscuit crust.
  • Don't overwork the dough. Overworking the dough will make it tough. Just mix it until it comes together, then stop.
  • Chill the dough before baking. Chilling the dough will help to firm it up and make it easier to roll out.
  • Use a sharp knife to cut the dough. A sharp knife will help to create clean, even edges.
  • Bake the crust until it is golden brown. The crust should be golden brown all over, but not too dark.

Conclusion:

Biscuit crusts are a versatile and delicious option for a variety of recipes. They are easy to make and can be used for both sweet and savory dishes. Whether you're making a pot pie, a cobbler, or a quiche, a biscuit crust is sure to be a crowd-pleaser.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #pies-and-tarts     #desserts     #oven     #easy     #pies     #crusts-pastry-dough-2     #dietary     #high-calcium     #high-in-something     #equipment     #number-of-servings

Related Topics