Recipe: Biscuit Bowls and Biscuit Cups (baked on custard cups or muffin pan)

BISCUIT BOWLS

2 cups biscuit mix (Bisquick)
2/3 cup milk

Invert 6 (6 oz) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan) Coat outsides of cups with vegetable cooking spray.

Stir together biscuit mix and milk. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.

Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.

Bake at 450 degrees for 10 to 12 minutes. cool slightly; remove biscuit bowls to a wire rack.

Source: Chili in a Biscuit Bowl
Board: Cooking Club at Recipelink.com
From: Pat/AR 8-31-1998

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BISCUIT CUPS

1 (16.3-oz.) can Pillsbury Grands! Refrigerated Golden Corn Biscuits (or 1 (16.3-oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits)

Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray.

Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.

Bake at 375 degrees F for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan.

Source: Grands Biscuit Taco Cups
Board: Daily Recipe Swap at Recipelink.com

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Hi Delores,

Here are a couple of recipes for biscuit cups for you to try. There are also a few recipes posted here for biscuit cups where you form the dough inside the muffin pan cups add the filling, then bake them. If you'd like links to those recipes please let me know.

Happy Baking!

Betsy