Best Dipping Biscuits Recipes

HAM-FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• Bake for 10 to 14 minutes or until golden brown.
• Place on wire rack to cool.
• Meanwhile, in a small bowl, combine onions and butter, mix well.
• Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• In another bowl, combine dipping sauce ingredients; blend well.
• Transfer to small serving dish.
• Serve the sandwiches arranged around the dipping sauce on a platter for serving.

QUICK AND EASY PEPPERONI PARMESAN BISCUITS WITH DIPPING SAUCE

Steps:

• Mix -- Simply mix the Bisquick, milk, butter and then add in the garlic, onion, seasoning, cheese and pepperoni. You want a nice stiff mix so you can drop by a spoon onto a cookie sheet and they will not be too soft and fall apart. So always start with the 3/4 cup milk first, and then add a little more if needed.
• Once mixed, drop heaping spoonfuls of the biscuit mix to a baking sheet lined with parchment paper. No clean up. You can also just spray a baking sheet with non stick spray if you want. Top each biscuit with a sprinkle of grated parmesan and bake in a 400 degree preheated oven on the middle rack until golden brown. They should take anywhere between 12 and 20 minutes depending on how big you make them.
• Sauce -- Just reheat the sauce in the microwave or on the stove stop until warm. Serve on the side with the biscuits. Kids and adults love these. ENJOY!

DIPPING BISCUITS

Steps:

• Preheat oven to 400 degrees. Mix butter and mashed potato. Sift in flour add salt and mix by hand. Knead, wrap and chill for 30 minutes. Roll out dough to 1/3-inch thick. Cut into 3-inch strips, brush with egg, top with fennel and bake on a greased sheet pan for 10 to 12 minutes. Sprinkle with salt and pepper.

DIPPING BISCUITS

Steps:

• Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1 cup buttermilk and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
• Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
• Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
• A LITTLE AHEAD: Can be made 8 hours ahead. Cool biscuits completely, then wrap in foil and store at room temperature. Rewarm foil-wrapped biscuits in 350°F oven about 10 minutes, if desired, or serve at room temperature.
• FURTHER AHEAD: Dry ingredients (the first 8) can be blended up to 2 days ahead. Cover bowl with plastic wrap and let stand at room temperature.
• *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.