Savoury Baked Biscuits

This recipe is taken from the 1997 Milk Calendar. Hot biscuits turn any stew or chowder, even a simple soup, into something special. Kids love 'em and these great variations are sure to be a hit.
- James Barber

  • Prep: 10 min
  • Cooking: 10 min
Yields 8 - 12 biscuits
savoury baked biscuits

Ingredients

  • Basic Recipe
  • 4 cups (1 L) Bisquick Variety Baking Mix
  • 1 1/4 cups (310 mL) Milk
  • Herb and Garlic Biscuits
  • 4 garlic cloves minced
  • 2 tbsp (30 mL) butter
  • 4 tbsp (60 mL) chopped fresh herbs (parsley, chives basil, etc.)
  • Canadian Cheddar Cayenne Biscuits
  • 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
  • 3/4 tsp (3 mL) Cayenne pepper
  • Corn and Pepper Biscuits
  • 1 cup (250 mL) frozen or canned corn
  • 1/2 cup (125 mL) red bell pepper or green bell pepper chopped
  • 1/4 cup (60 mL) chives or green onions finely chopped
  • Bacon and Tomato Biscuits
  • 8 slices bacon cooked and crumbled
  • 1 tomato seeded and diced

Preparation

Preheat oven to 450 °F (230 °C).

For Herb and Garlic Biscuits, sauté garlic in butter.

For all variations, in a large bowl combine Bisquick*, 1 cup (250 mL) milk and your choice of ingredients. Continue stirring until dough comes together to form a ball.

On a floured surface, knead the ball a few times. Roll out dough to 1/2 inch (1 cm) thick.

Cut out 3 inch (7.5 cm) rounds with a biscuit cutter or the rim of a large glass. Brush with remaining milk.

Bake on an unbuttered cookie sheet for 8 to 10 minutes or until lightly golden.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 244 Calories
Protein: 8 g
Carbohydrate: 27 g
Fat: 12 g
Calcium: 21 % / 211 mg
Fibre: 1 g
Sodium: 616 mg